Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another large bowl, combine the egg, sour cream, butter, and vanilla. Stir into dry ingredients until just moistened.
Fold in the dried blueberries and white chocolate chips.
Using a large cookie scoop or two big spoons, fill muffin cups three-fourths full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack to cool completely.