Blueberry Cream Muffins
rec.food.recipes/Pam Whitmire
Yield: 24 muffins (sometimes a few more)

This is the best blueberry muffin I ever ate - made with oil, no butter. They are far better the second day. I add a bit more sugar; I also add at least twice the blueberries it calls for - it makes a lot of batter.

4 eggs
2 cup sugar
1 cup vegetable oil
1 tsp vanilla
4 cup all purpose flour
1 tsp salt
1 tsp baking soda
2 tsp 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. 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 for 20 minutes.