In a medium bowl, weigh out flour, adding sugar, salt, garlic powder, baking powder, and baking soda. Whisk and set aside.
In a large bowl, add your melted butter, oil, and eggs and whisk together by electric mixer or hand until well combined.
Add your buttermilk and whisk into wet ingredients.
Add your dry ingredients to your wet, and mix together using a rubber spatula. Do not overmix.
Add in your grated cheese and chopped dill, and incorporate in.
Portion out your muffins into a standard 12 cup muffin tin filling at least ¾ of the way, closer to full.
Optional Let muffins rest on the counter for 1 hour, About 40 minutes in, preheat your oven to 425°F.
Bake your muffins on the center rack for 5 minutes at 425°F, then reducing the temperature to 350°F for the remainder of the bake. Muffins will continue baking for another 15-18 minutes. They will be lightly golden on top when ready.
Remove from oven and transfer muffins to a wire cooling rack. Allow to cool for 5-10 minutes before enjoying. Muffins will keep in an airtight container for about 3 days.
