First set aside 2 tablespoons of flour in a small bowl.

Then in a medium size bowl whisk together remaining flour, baking powder and salt set aside.

With an electric mixer beat eggs until light and fluffy, add
in buttermilk and sour cream and continue mixing.

Add in the sugar, lemon juice, oil, melted butter, vanilla and lemon
extract, continue mixing.

Now toss the blueberries in 2 tablespoons of flour until well coated.

Add the flour mixture gradually into the wet ingredients,
mixing after each addition until well incorporated.

Fold in the blueberries until evenly distributed.

Let the batter rest for 30 min, unrefrigerated, lightly
covered if desired.

After the batter has rested preheat the oven to 400. Place
muffin wrappers in a muffin pan and fil ¾ of the way full with batter.

Sprinkle the tops with sanding sugar if desired.

Bake for 20-25 minutes or until light golden brown and a
toothpick stuck in the center comes out clean.