First set aside 2 tablespoon of flour in a small bowl, then whisk together remaining flour, baking powder and salt in a medium size bowl and set aside.

With an electric mixer beat eggs until light and fluffy, add in buttermilk and sour cream and mix thoroughly.

Add in lemon juice, oil, melted butter, vanilla and lemon extract. Mix thoroughly.

Toss blueberries in 2 tablespoon of flour until coated.

Add the dry ingredients gradually into the wet ingredients, mixing after each addition until well incorporated.

Fold in the blueberries until evenly distributed.

Let the batter rest for 30 min, unrefrigerated, lightly covered if desired.

After the batter has rested preheat the oven to 400. Place muffin wrappers in a muffin pan and fil ¾ of the way full with batter.

Sprinkle the tops with sanding sugar if desired.

Bake for 20-25 minutes or until light golden brown and a toothpick stuck in the center comes out clean.