Ingredients

• 4 large eggs
• 2 cups sugar
• 1 cup canola oil

  

• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups sour cream
• 2 cups fresh blueberries

Directions

1. Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine the next 4 ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.

Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.