Preheat oven to 375.
Line a muffin tin with paper liners or grease muffin tin with nonstick cooking spray; set aside.
Sift together flour, baking powder, baking soda, and salt.
Mix in brown sugar; set aside.
In a separate, large mixing bowl beat the eggs until fluffy, about 1 minute or so.
Add sour cream and vanilla and continue to beat until thoroughly combined.
Stir in lemon zest.
Slowly whisk in half of the dry ingredients to the sour cream mixture.
Whisk in the rest, and continue to whisk/mix until well incorporated. Batter will be thick.
Gently fold in the blueberries.
Divide batter evenly among the prepared muffin cups.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool on rack.