Lemon-Blueberry Muffins

Make the batter: Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with vegetable-oil cooking spray. Set aside. In a large bowl, combine 2 1/4 cups flour, sugar, baking powder, and salt and set aside. In a medium bowl, whisk together eggs, sour cream, butter, milk, lemon juice, and zest. Using a fork, stir the egg mixture into the flour mixture until just combined. Do not overmix. In a small bowl, combine remaining 3 tablespoons flour and blueberries, toss to coat, and gently fold into batter.

Bake the muffins: Spoon 1/3 cup of batter into prepared muffin cups. Sprinkle sugar evenly over each filled muffin cup, if desired. Bake the muffins until the tops are golden -- 30 to 35 minutes. Cool 5 minutes on a wire rack. Loosen edges and turn the muffins out onto the rack to cool completely. Store in an airtight container for up to 4 days.