Pre-heat oven to 425 degrees F

Line a 12 cup muffin tin with cupcake liners and set aside.

Combine flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.

Whisk together the egg, cooled melted butter and sugar in a large bowl. Then add your sour cream, milk, lemon extract and lemon zest to the same bowl and mix until combined.

Add your dry ingredients that you already combined (flour, baking soda, baking powder and salt) to the mix by hand, just until a batter forms. Do not over-mix! Visible streaks of flour in the batter are fine!

Fold the rinsed blueberries into the batter.

Spoon batter into muffin cups using an ice cream scoop or small ladle. You want the muffin cups to be about ¾ full.

Bake the muffins at 425 degrees F for 5 minutes and then reduce the heat to 375 degrees F and let bake for 18 minutes more. remove the muffins from the oven to adjust the temperature!

Once the muffins are done baking, let them cool right in the muffin-tin for 10 minutes and then transfer them to a cooling rack.