Blueberry Cream Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tspn vanilla extract
4 cups all-purpose flour
1 tspn salt
1 tspn baking soda
2 cups sour cream
2 cups blueberries
Preheat oven to 400 oF (200 oC).
Grease 24 muffin cups or
line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating.
Continue beating while slowly pouring in oil.
Stir in vanilla.
In a separate bowl,
stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream.
Gently fold in blueberries.
Scoop batter into prepared muffin cups
Bake in preheated oven for 20 mins.