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Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.
Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.
Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner.
Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.
Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through.
Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.
Wash the pan, reline it with liners, and bake the rest of the muffin batter.