4 eggs (beaten)
1 c. melted butter
2 c. sugar
4 c. flour
2 c. sour cream
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. fresh blueberries

Mix eggs, butter, sugar and sour cream. Sift dry ingredients. Fold flour mixture into egg mixture until well blended. Then add blueberries. Spoon into greased muffin tins.

For large muffins, fill to brim (makes 18). For regular size, fill 3/4 full (makes 24). Oven 375 degrees, 25 minutes.