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Toss frozen blueberries with 2 tbsp flour and return to freezer
Rub lemon zest into both sugars until fragrant, whisk in melted butter and oil
Add eggs one at a time, then yogurt, sour cream, milk, lemon juice and vanilla until smooth
Separately whisk all dry ingredients together
Fold dry ingredients into wet mixture until only a few streaks of flour remain, do not overmix
Fold in blueberries
Cover and rest batter 30 minutes at room temperature
Preheat oven to 425°F and line jumbo muffin tin with tall liners or butter and flour generously
Scoop batter nearly to the top of each muffin cup
Combine streusel topping ingredients and distribute evenly over muffins
Bake at 425°F for 5 minutes, then reduce to 350°F and bake 23-25 minutes more until deep golden and toothpick comes out mostly clean
Cool in pan for 10 minutes, then transfer to cooling rack
Optional: brush tops with melted butter and sprinkle with coarse sugar while warm