In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter, oil, sugar, and lemon zest for 2-3 minutes until light and fluffy. Scrape down the bowl to make sure no chunks of butter are left.

In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt.

In another bowl or liquid measuring cup mix together the eggs, sour cream, and buttermilk.

Gradually add the dry and wet ingredients to the creamed butter mixture in three parts, alternating between them. Start and end with the dry ingredients, mixing on low speed after each addition until just combined. Scrape down the bowl periodically to make sure everything is combined. Avoid overmixing to ensure a tender texture to the muffins.

In a small bowl, add a spoonful of flour to the blueberries and toss to coat. Gently fold the blueberries into the batter.

Cover and chill the batter in the refrigerator for at least 30 minutes or overnight, depending on when you want to bake the muffins.

When ready to bake, preheat the oven to 425°F. Prepare a 12-cup muffin tin by lining every other cup with liners or coating them with non-stick cooking spray. This spacing gives the muffins room to expand and dome over the top. Bake in batches of 6 muffins at a time.

Scoop the batter, filling all the way to the top and slightly over the cup of the muffin tin. Sprinkle a generous amount of turbinado sugar over each muffin.

Bake at 425°F for 6 minutes, then turn down oven to 375°F and bake 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling completely.