In a medium to large mixing bowl, combine 3/4 cup sugar, avocado oil, sour cream and eggs. Whisk with a wire whisk until well blended.

Next, whisk in buttermilk.

Add flour, baking soda, salt and lemon zest to the sugar mixture. Stir with a spoon until just moistened.

Coat blueberries in 1/2 tablespoon flour. Then, fold the blueberries into the batter carefully. If you stir them in too much, you will have a purple tint to your muffins-don't do it.

Fill 12 muffin cups with the batter.

Bake in a 350 degree oven for 15 to 18 minutes (ovens vary). Check with a toothpick to see if the batter is cooked through-toothpick will come out clean.

While the muffins bake, make the glaze.

In a small bowl, mix the sugar and fresh squeezed lemon juice until the sugar has dissolved. Set aside.

When the muffins are cooked-not over cooked, remove them from the oven and let them sit in the pan for 1-2 minutes.

Remove from the pan and place on a cooling rack.

Immediately coat each muffin with the glaze. Serve with eggs and/or fruit.