Preheat oven to 400 degrees F (200 degrees C).
Prepare muffin tin. Put paper liners in about 7-8 muffin tins and spray each liner with vegetable spray.
In a medium bowl, combine Jiffy Corn Muffin Mix (8.5 ounce), Granulated Sugar (3 tablespoon), Baking Soda (1/4 teaspoon), Baking Powder (1/2 teaspoon), Egg (1), and Buttermilk (1/2 cup). Stir until just combined.
Zest the Lemon (1) and add lemon zest into the batter. Mix again so that zest is distributed throughout batter.
Add Fresh Blueberries (1 cup) and stir to coat.
Spoon batter into prepared liners filling each about 3/4 way.
Bake for 18-20 minutes until golden brown. Serve.