In you stand mixer fitted with the whisk attachment, beat eggs, vanilla, oil, sugar, honey and salt together for about 5 minutes on high speed. Lower the speed, and add sour cream and milk. Add zest and the sifted powders. Transfer muffin mix into a large bowl and fold in blueberries. Fill greased paper cups or muffin pan with the blueberry muffin mix. Top with fresh blueberries. Muffin batter can be kept refrigerated for up to 5 days.
Bake muffins at 375ºF/190ºC for about 25 min. Cool to room temp. Enjoy!