Line a 12-count muffin tin using cupcake liners. Heat the oven to 375°F.

Mix 2 eggs, 1/2 cup granulated sugar, and 1/2 teaspoon salt in a large bowl. Use an electric mixer to beat the mixture on high speed for about 4-5 minutes. The eggs should be pale in color.

Mix 1 cup sourcream, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix on low speed for about 30 seconds.

Mix the dry ingredients in a large bowl. Add 2 cups of all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix the flour mixture with 1/3 cup of the wet ingredients. Beat on low speed until well combined. Do not overmix or the muffins will be dense. A handheld whisk can be used to combine the flour.

Toss 1 1/2 cups of fresh blueberries in a bowl with 1 teaspoon all-purpose flour. Mix the blueberries with the batter. Use a spatula or a whisk to fold in blueberries until well combined.

Fill a muffin pan with muffin batter. Make sure to fill muffin cups 3/4 full. Bake at 375degF for 25-30 min, or until tops turn golden brown and a toothpick is inserted in the center comes out clean. *If you are using frozen berries, bake for 30-35 minutes.

Baked muffins should cool in a muffin pan for five minutes, then transfer to a cooling rack and allow them to cool until they reach room temperature.