Preheat oven to 375 degrees F. Grease a muffin pan, or line with baking cups, and set aside.
In a mixing bowl, cream together butter and sugar until light and fluffy. Add egg and beat until blended. Add sour cream/yogurt and lemon zest and mix well. Add flours, baking powder, baking soda, and salt and mix just until blended. Gently stir in blueberries.
Divide batter into 10 to 11 muffin cups. Bake for 23-28 minutes, until a toothpick inserted near the center of a muffin comes out clean. Cool on a wire rack and store in an airtight container.