Submitted by Dennis Crowder, Lebanon, Mo.
• 4 eggs
• 2 C sugar (can use 1/2 Splenda)
• 1 C vegetable oil
• 1 tsp vanilla extract
• 4 C all-purpose flour
• Dash of salt
• 1 tsp baking soda
• 2 tsp baking powder
• 2 C sour cream
• 2 C fresh or frozen blueberries
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 blueberries. Spoon into greased muffin tin or paper liners. Bake at 400 degrees for 20 minutes.
