4 eggs
2 C. sugar
1 C. Vegetable/canola oil
1 tsp. vanilla
4 C. flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 C. sour cream
2 C blueberries

Beat eggs - add sugar.  Beat slow while adding oil and vanilla.  Add dry ingredients, alternately with sour cream to egg mixture.  Gently fold in blueberries. Pour batter into greased or paper-lined muffin tin.  Bake 20-25 minutes 375°F.