Blueberry muffins

Mix the eggs with the vanilla, oil, sugar, honey and salt; whip it up in the mixer.

Add the sour cream and milk, then the orange zest, then the flour and baking powder.

Transfer the batter to a large bowl and fold in the blueberries.

Fill greased paper cups or a muffin pan using a pastry bag or ice cream scoop.

Bake at 375F / 190C for about 25 minutes.