Preheat your oven to 350°F and line a 12-count muffin pan with muffin liners (or lightly spray inside the molds with non-stick spray).
In a medium bowl, whisk the flour, baking powder, and salt, and set aside.
In a large bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, whole milk, and sour cream. Don't worry if it looks lumpy at this point.
Add the dry ingredient and mix until combined with no pockets of flour.
In a small bowl, toss the rinsed and dried blueberries with 1 tbsp. of flour to coat. Shake off the excess flour and fold the blueberries into the batter.
Scoop the batter into the liners, filling each about ¾ of the way up. Bake in the preheated oven for 20-22 minutes. A toothpick inserted into the center should come out clean.