Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners with nonstick spray to prevent sticking.

Mix dry ingredients: In a large bowl, whisk 1 3/4 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until combined.

Whisk wet ingredients: In a separate bowl, whisk 1/4 cup melted unsalted butter, 1/4 cup neutral oil, 2 large eggs, 1/2 cup sour cream, 1/3 cup milk, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice.

Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. The batter will be thick—avoid overmixing.

Prep the berries: Toss 1 cup blueberries with 1 tablespoon flour to coat. Fold them into the batter gently so they’re evenly distributed.

Fill the liners: Divide the batter among the liners, filling each about 3/4 full. For taller domes, rest the filled pan for 5–7 minutes before baking.

Bake: Bake for 18–22 minutes, until the tops are set and springy and a toothpick comes out with a few moist crumbs. Avoid overbaking.

Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or glazing.

Optional lemon glaze: Whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice until smooth. Drizzle over cooled cupcakes.

Optional lemon cream cheese frosting: Beat 4 ounces cream cheese (softened), 4 tablespoons unsalted butter (softened), 1 1/2 cups powdered sugar, 1 teaspoon lemon zest, and 1–2 teaspoons lemon juice until creamy. Spread or pipe on cooled cupcakes.