Blueberry Cream Muffins
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh blueberries
In a mixing bowl, beat eggs. Gradually add sugar. While beating,
Slowly pour in oil; add vanilla. Combine dry ingredients; add
Alternately with the sour cream to the egg mixture. Gently fold in
Blueberries. Spoon into greased muffin tins. Bake at 400° for 20
Minutes.
Yield: 24 muffins.
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