Blueberry Sour Cream Muffins Muffin
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Blueberry Sour Cream Muffins

4 eggs
2 C. sugar
1 C. vegetable oil
1 t. vanilla extract
4 C. flour
1 t. salt
1 t. baking soda
2 t. baking powder
2 C. (16 oz. ) sour cream
2 C. fresh blueberries

In a large bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla.

Combine dry ingredients; add alternately with the sour cream and egg mixture. Gently fold in blueberries.

Spoon into greased muffin tins. Bake at 400* for 20 minutes.

Yield: 24 muffins.

AUTHOR: Jerseygirl


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