Sour Cream Blueberry Muffins

1 Preheat the oven to 400°F. Line a muffin tin with baking cups, then spritz with baking spray. Set aside.
2 Toss the blueberries with a tablespoon of flour in a small bowl, and set aside.
3 Measure the rest of the flour (2 cups), baking powder and kosher salt in a medium bowl. Whisk to combine. Set aside.
4 Combine the sour cream, vegetable oil, sugar and orange zest in a large bowl. Mix together until combined and smooth.
5 Measure in the vegetable oil, milk, orange juice, eggs and vanilla extract. Whisk together until well-combined and incorporated.
6 Slowly sprinkle the dry ingredients into the wet ingredients, mixing with a rubber spatula until just combined.
7 Add the blueberries to the batter, gently stirring until just combined.
8 Scoop the batter into the prepared baking cups. (I added 3 tablespoons of batter to each.)
9 Sprinkle the raw sugar over the tops of the muffins, then transfer to the preheated oven.
10 Bake the muffins for 25-28 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
11 Let the muffins cool for 15-20 minutes, then enjoy with a favorite breakfast beverage!