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, eggs, 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.
Recipe courtesy of Kelsey Nixon