Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

Beat eggs in a large bowl. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.

Stir together flour, salt, and baking soda in a separate bowl.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.