Blueberry Cream Muffins

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh blueberries

In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla extract. Combine dry ingredients; add alternately with sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins (or paper liners). Bake at 400 degrees F for 20 minutes.

Yield: about 24 muffins