Preheat the oven to 425 degrees. Fill your muffin pans with 14-16 liners. It is recommended to fill empty muffin wells with a few tablespoons of water to promote even baking and help the tin keep from warping.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In another large bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, vanilla and lemon zest.
In a small bowl, toss the blueberries with 1 tablespoon of flour until coated.
Add the flour mixture to the butter mixture and mix until just incorporated (do not overmix). The mixture will be thick.
Fold the blueberries into the batter.
Fill the muffin liners with the batter, filling each one until almost full. You may have some leftover batter.
Sprinkle 1 tablespoon granulated sugar on top of the muffins.
Bake the muffins for 5 minutes in preheated oven. Then reduce heat to 350 degrees F and continue baking for 15-18 minutes or until the tops are golden brown. A toothpick inserted in the middle of a muffin should come out clean.
Let the muffins cool in the pan for 3 - 4 minutes before removing.