bluebery cream muffins
INGREDIENTS
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sour cream
- 2 cups blueberries
DIRECTIONS
- Preheat oven to 400°F. Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add 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 egg mixture alternately with sour cream.
- Gently fold in blueberries.
- Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.