4 eggs, lightly beaten
1 c. vegetable oil
1 1/2 c. sugar
2 c. sour cream
4 c. flour, plus 1 tbsp.
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 c. fresh blueberries

In a large bowl, mix together the beaten eggs, oil, sugar and sour cream. In a separate bowl, sift together the flour, soda, baking powder and salt. Add to the first mixture, mixing well. Flour the blueberries with the 1 tablespoon flour and fold into the batter. Place in muffin tins which have been greased or paper lined.

Bake at 375°F for 25 minutes.

Yield: 2 doz. muffins.