Blueberry Cream Muffin RecipeThis Blueberry Cream Muffin recipe is moist and delicious!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 (or frozen thawed & drained) 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 the berries. Spoon into greased muffin tins (or paper liners). Bake at 400 degrees F for 20 minutes. Makes 24 muffins  Return to Blueberry Muffin recipe index from Blueberry Cream Muffin
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