Ingredients
4 large eggs, room temperature2 cups sugar1 cup vegetable oil1 teaspoon vanilla extract4 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder2 cups sour cream2 cups fresh blueberries
Preparation
Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill 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.
