Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

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

In another bowl, mix the sugar, oil, melted butter, milk, vanilla extract, lemon zest, and lemon juice until well combined.

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Remember, lumps are okay – they'll bake out!

In a separate bowl, toss 1 1/2 cups of blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.

Gently fold the blueberries into the batter, being careful not to crush them. Divide the batter evenly among the muffin cups. They should be about 3/4 full.

If desired, sprinkle the tops with a little coarse sugar for extra crunch and sparkle.

Bake for 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.