4 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla extract
4 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 c. (16 oz.) sour cream
2 c. 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 degrees for 20 minutes. Yield: 24 muffins.