Sour Cream Blueberry Muffins

Preheat oven to 400 degrees. Grease cupcake tins or line with paper liners.Place the eggs,both sugars,vegetable oil,vanilla and sour cream in a large bowl. Whisk to incorporate well.  Place the flour,salt, cinnamon, nutmeg and baking soda in a medium size bowl, whisk to combine.Add half the flour mixture to the wet mixture, fold in until no flour is visible, add the other half of the flour , fold in just until the flour is incorporated.  Fold in 2 1/2 cups of blueberries just until incorporated. Fill muffin tins 3/4 full with batter. Place 3 or 4 fresh berries on top of muffin batter. Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.