Preparation

• Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F.
• In a large bowl, beat together 2 eggs, 1 cup granulated sugar and ½ teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.
• Add 1 cup sour cream, ½ cup vegetable oil and 1 teaspoon vanilla extract. Beat on low speed until just combined, about 30 seconds.
• In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon baking soda. Add the flour mixture to wet ingredients ⅓ at a time, beating on low speed with each addition just until combined.
• In a small bowl, toss to coat 1 ½ cups fresh blueberries with 1 teaspoon all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.
• Spoon muffin batter equally into muffin pan filling muffin cups ¾ to the top. Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean.
• Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying.