Preheat your oven to 375°F (190°C).
Line your muffin tin with parchment paper or muffin liners.
In a large mixing bowl, whisk together 93g (3/4 cup) of all-purpose flour, 150g (3/4 cup) of granulated sugar, and 1 teaspoon of salt.
In another bowl, beat together 71g (5 tablespoons) of softened unsalted butter and 200g (1 cup) of granulated sugar until light and fluffy.
Add 2 large eggs, 1/2 cup of vegetable oil, 1 tablespoon of vanilla extract, and 1 teaspoon of white vinegar to the butter mixture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in 240g (1 cup) of sour cream until fully incorporated.
Carefully fold in 190g (1 cup) of blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
