Bakery style lemon blueberry muffins with sour cream

Ingredients

• 2 ⅓ cups (580 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• ½ teaspoon (2.5 ml) salt
• ½ teaspoon (2.5 ml) baking soda
• 1 cup (250 ml) sugar
• ¼ cup (60 ml) unsalted butter, melted and cooled
• ¼ cup (60 ml) vegetable oil
• 2 tablespoons (30 ml) lemon zest
• 2 room-temperature eggs
• 1 tablespoon (15 ml) vanilla extract
• ¾ cup (180 ml) sour cream
• ¼ cup (60 ml) milk
• 3 tablespoons (45 ml) lemon juice
• 2 cups (500 ml) frozen blueberries, divided
• Raw sugar for topping