Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.

Step 4: Beat in the egg and vanilla extract until well combined. Then, mix in the sour cream (or Greek yogurt) until smooth.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too thick, add 1-2 tablespoons of milk.

Step 6: Gently fold in the blueberries and lemon zest using a spatula, being careful not to crush the berries.

Step 7: Using a spoon or an ice cream scoop, drop rounded dough portions onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake for 12-15 minutes or until the edges are golden brown and the centers are set.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.