Prepare Muffins

• Preheat oven to 350 degrees F. Grease a jumbo muffin pan (6) with butter, including 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 tablespoon 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 desired, 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 center of a muffin comes out clean.