• Line a cupcake or muffin pan with 12 paper liners (see note 4)
• Preheat the oven to 356° F / 180° C (160° C fan)

Egg mixture

• In a large bowl, beat together eggs, and sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.
  2 large eggs, 1 cup (200g) white granulated sugar
• Add sour cream, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.
  1 cup (230g) sour cream, ½ cup (120ml) vegetable oil, 1 teaspoon vanilla extract

Flour mixture

• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  2 cups (240g) all purpose flour, 1 level teaspoon baking powder, ¼ level teaspoon baking soda, ½ teaspoon salt
• Add the flour mixture to the egg mixture, one-third at a time. Beat on low speed with each addition, ensuring not to overmix, just until combined to form a smooth batter.

Blueberries

• In a small bowl, gently toss the blueberries with flour until they are coated.
  1 cup (130g) fresh or frozen blueberries, 1 teaspoon all purpose flour
• Add the flour coated blueberries to batter. Use a spatula to gently mix in blueberries, just until combined.
• Evenly divide the batter among the cupcake liners, filling each only about three-quarters full. Avoid overfilling, as the cupcakes will rise and then collapse to the sides while baking, leading to a flat top.

Bake

• Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.

Storage

• At room temperature: Two days in an airtight container.
• In the refrigerator: for about a week in an airtight container
• In the freezer: Keep the cupcakes in the freezer for up to 3 months. Prevent freezer burn by wrapping each cupcake in several layers of parchment paper before placing them in an airtight container or freezer-friendly zipper plastic bags.