Blueberry Cream Muffins

• 4 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tsp. vanilla
• 4 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder
• 2 cups sour cream
• 2 cups fresh blueberries (can be frozen)

Directions

In a bowl, beat eggs. 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.

By Robin from Washington, IA