Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries.
Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.