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Mix Wet Ingredients: In a bowl, rub lemon zest into the granulated sugar until fragrant. Whisk in melted butter, then eggs for 2–3 minutes until pale. Stir in buttermilk, sour cream, oil, vanilla, and lemon juice.
Combine & Rest: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Reserve 2 tbsp of this dry mix to toss with the blueberries. Fold the remaining dry ingredients into the wet batter, then fold in the coated blueberries. Let the batter rest undisturbed for 30 minutes.
Make the Crumb: Mix the melted butter, sugars, and lemon zest into a paste, then stir in the flour and cornstarch until coarse and crumbly.
Assemble & Bake: Preheat oven to 425°F (220°C) and line a muffin tin. Fill the cups with batter and top generously with the crumbs. Bake at 425°F for 5 minutes, then without opening the door, drop the temp to 375°F (190°C) and bake for 15 more minutes. Cool on a wire rack!