Whole Wheat Blueberry Muffins

1 3/4 cups whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup sugar
1/4 cup melted butter
3/4 cup sour cream
1 1/2 cups fresh blueberries
8 muffins
Sift flour, sugar, salt and baking powder together.
Beat eggs in separate bowl, add butter and sour cream.
Combine liquid with dry ingredients, stirring only long enough to moisten dry mixture.
Fold in blueberries.
Fill greased muffin tins about 2/3 ful and bake at 400F for 20 to 30 minutes, or until toothpick comes out clean from center of muffin.