Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a 16-mold muffin tin with cupcake liners.

Step 2

Sift together flour, baking powder, baking soda, and salt in a bowl.

Step 3

In a separate, large bowl, beat together sugar, milk, sour cream, melted butter, eggs, and lemon zest until well-combined.

Step 4

Pour the flour mixture into the wet ingredients and gently mix with a rubber spatula. Small lumps in the batter are fine. Gently mix in the blueberries.

Step 5

Scoop the batter into the muffin cups 3/4 of the way. Bake for 30 to 35 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes. Serve and enjoy!