In a bowl, beat eggs, and gradually add sugar. While beating, slowly pour in vegetable oil; add vanilla. combine dry ingredients and add alternately with the sour cream to the egg mixture. Gently fold in blueberries.
Spoon into greased muffin tins (or use paper muffin cups). Bake at 400 degrees F for 20 minutes. Makes 24-32 muffins.
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