Preparation

• Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to 375°F.
• In a large bowl, beat together eggs, granulated sugar and fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.
• Add sour cream, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.
• In a medium bowl, combine and whisk the dry ingredients: all-purpose flour, baking powder and baking soda. Add the flour mixture to the wet ingredients ⅓ at a time, beating on low speed with each addition just until combined. Do not overmix.
• In a small bowl, toss to coat blueberries with all-purpose flour. Add the blueberries to the batter and use a spatula to gently fold in 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.