Start by preheating your oven to 425 degrees. Allow the oven to preheat at this temperature for 10 minutes or longer.

 

In a bowl, you will add your salt, flour, baking soda, and baking powder together. Whisk and set aside.

Add in your sugar and lemon zest to a stand mixer (or hand mixer) and blend for 30 seconds.

  

Slowly add in your butter and a tablespoon of oil one at a time, slowly incorporating it.

 

Next, toss in your eggs one at a time.

 

In a bowl blend your sour cream, buttermilk, and lemon juice together.

 

Alternate in between adding some flour mix and liquid mixture to the batter. Do this until the whole liquid mixture and flour mixture is incorporated.

 

Lastly, take your blueberries that are mixed with a teaspoon of flour into the batter. Fold the blueberries in, and then spoon into muffin tin.

 

Put in oven and bake for 10 minutes at the 425 degrees. Drop the temperature down to 400 degrees after and bake an additional 8-10 minutes. Stick a toothpick in the center and have it come out clean to know your muffins are done.