Recipe for Blueberry Cream Muffins


2 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 cup blueberries

Preheat oven to 400. Grease 12 muffin cups or line with paper liners.
In large bowl beat eggs, gradually adding sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.
In a separate bowl, stir together flour, salt, and baking soda.
Stir dry ingredients into the egg mixture alternating with the sour cream. Gently fold in the blueberries. Scoop batter into muffin tins.
Bake for 20 minutes.

12 muffins
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