Preheat oven to 350 degrees F. Grease a jumbo muffin pan (with butter, this includes the top of the pan. Sift together the flour, salt and baking powder and set aside.In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar, and vanilla extract on high speed until foamy and slightly stiffened.Mix together the melted butter and vegetable oil in a measuring cup with a spout.Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk. Add the 2 tbsp of apple cider vinegar to a measuring cup and fill to the one cup mark with the evaporated milk.Add this soured milk slowly to the mixing bowl continuing to mix but at a reduced speed.Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the blueberries.Spoon batter into well greased jumbo muffin tins, filling them to the top. If you like you can sprinkle about a teaspoon each of blueberries and turbinado sugar over the top of each muffin before baking.Bake in a preheated 350 degree F oven for about 35 - 40 minutes or until a wooden toothpick inserted into the centre of a muffin comes out clean.