Preheat the oven to 425°F (220°C) and line a 6-cup muffin tin with paper liners. Whisk the 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 3/4 cup granulated sugar together in a large bowl.

In a separate bowl, whisk the 2 eggs, 1/2 cup sour cream, 1/3 cup oil, 1 tsp vanilla, and 1 tbsp milk until smooth.

Pour the wet ingredients into the dry and fold together with a spatula until just combined, about 12 to 15 folds. Stop as soon as no dry flour is visible.

Toss the 1 1/2 cups blueberries in 1 tsp flour, fold them into the batter with 3 or 4 strokes, then divide the batter among the 6 cups, filling nearly to the top. Sprinkle 2 tbsp raw sugar over all 6 muffins.

Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) and bake for 16 to 18 more minutes, until golden and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a rack and serve warm.