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Blueberry Cream Muffins

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  • 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


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

Yield: about 24 muffins

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