Sour Cream Blueberry Muffins

Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. *If using frozen berries, increase baking time to 30-35 mins. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying.