Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray each cavity with nonstick baking spray.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

In a medium mixing bowl, whisk together the sugar, butter, oil, lemon zest, eggs, and vanilla for about 1 minute until lightened in color. Whisk in the sour cream, milk, and lemon juice.

Place 1¼ cup (175g) of the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.

Pour the wet mixture into the remaining flour mixture and gently fold together with a spatula until only a few dry streaks of flour remain. Gently but quickly fold the blueberry mixture into the batter.

Divide the batter equally among the 12 muffin cups. The cups will be completely full and slightly mounded.

Press a few of the remaining ¼ cup (35g) of blueberries into the top of each muffin. Optionally sprinkle more granulated sugar on top.

Bake for 10 minutes, then decrease the oven temperature to 375°F and continue to bake for another 10 to 12 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes then place them on a wire rack to cool completely.