| | Directions |
- Preheat oven to 400 degrees.
- In a large bowl, beat eggs. Gradually add sugar. Slowly pour in oil and vanilla. Continue beating until well combined.
- In a separate bowl, combine dry ingredients.
- Alternating the dry ingredients with the sour cream, add to the egg mixture.
- Gently fold in blueberries. If using frozen blueberries, do not thaw before folding them in. Spoon into paper-lined or greased muffin tins.
- Bake for 18-20 minutes, or until top springs back when touched.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24
|  | | Ingredients | | - | | 4 eggs |
| - | | 2 cups sugar |
| - | | 1 cup vegetable oil |
| - | | 1 teaspoon vanilla extract |
| - | | 4 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
| - | | 16 ounces sour cream |
| - | | 2 cups blueberries |
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