Step 1

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.

Step 2

Sift together flour, salt, and baking powder in a small bowl and set aside.

Step 3

In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.

Step 4

Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.

Step 5

Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter.

Step 6

Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.

Step 7

Sprinkle brown sugar over the top of the muffins.

Step 8

Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.

Step 9

Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.