Blueberry Cream Muffins



Yields: 24 muffins

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 teaspoon pure vanilla extract

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups sour cream (16 ounces)

2 cups fresh blueberries


Preheat oven to 400 degrees F

Using an electric mixer beat eggs. Gradually add in sugar and mix thoroughly. Slowly add vegetable oil and vanilla extract. Combine dry ingredients and then slowly add them to the egg mixture; alternating with the sour cream. Gently fold in the blueberries. Spoon the batter into greased muffin tins or muffin tins with liners, filling about ½ to ¾ full. Bake at 400 degrees F for approximately 20 minutes. Remove from oven and allow muffins to cool for about 10 minutes. Remove from muffin tin to a wire rack to finish cooling.