Preheat the oven to 350 degrees F. Grease
or line a 12-well muffin tin
with paper liners.
In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined.
In another large mixing bowl, whisk
together the sugar
, lemon zest
, and melted butter.
Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries
with 1 tablespoon flour and fold into the batter.
Divide the batter
evenly into each cup in the prepared muffin tin.
Bake for 25 to 30 minutes, or until a tester comes out clean.