In a large bowl, whisk together 2¾ cups plus 2 tablespoons (360 grams) flour, baking powder, and salt.

In a medium bowl, whisk together granulated sugar, sour cream, eggs, melted butter, oil, lemon zest and juice, and vanilla until well combined. Fold sugar mixture into flour mixture just until dry ingredients are moistened and some dry streaks remain.

In a small bowl, mash ½ cup (70 grams) blueberries with a fork.

In another medium bowl, stir together 1¾ cups (245 grams) blueberries and remaining 2 tablespoons (16 grams) flour. Fold mashed blueberries and blueberry mixture into batter just until combined. (Batter should still be lumpy; do not overmix.) Cover and refrigerate for at least 1 hour or up to overnight.

Preheat oven to 400°F (200°C). Spray 2 (12-cup) muffin pans with baking spray with flour. Fill every other muffin cup with water.

Divide batter among prepared wells (about ½ cup or 118 grams each), spreading into an even layer. Top batter with remaining ¼ cup (35 grams) blueberries, pressing into batter. Sprinkle with turbinado sugar.

Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted in center comes out clean, 12 to 17 minutes more. Let cool in pans on wire racks for 10 minutes. Gently twist and loosen each muffin; leave muffins in wells, and let cool for 5 minutes. Serve warm. Store in an airtight container for up to 3 days.