4 eggs
2 c. sugar
1 c. veg. oil
1 tsp. vanilla extract
4 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
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 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.

These are delicious! They freeze well. Take out of freezer pop into microwave, some butter. You've had breakfast. (Won't work every morning for Herschel though).