Adjust oven rack to middle position, heat oven to 425°. Grease a 12 cup muffin pan.
In a large bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda and salt.
In a small bowl, whisk eggs, sour cream, lemon zest and lemon juice.
Fold in the sour cream mixture into the dry mixture until just combined. Then add the butter and stir until combined.
Let dough rest for 15 minutes.
In a medium bowl, toss the blueberries with an additional 1 tablespoon of flour. This will prevent them from sinking to the bottom of the muffins. Then gently fold into the batter.
Using a greased ⅓ cup measure, portion the batter into the muffin cups.
Bake at 425° for 8 minutes, reduce heat to 350° and continue baking until golden brown, 15-17 additional minutes. A toothpick inserted into the center should come out with just a few crumbs.
Let the muffins cool in the pan for about 5 minutes, then flip them onto a cooling rack. Let cool for about 10 minutes before serving.