Beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with sour cream to egg mixture. Gently fold in blueberries. Spoon into 24 greased muffin tins. Bake at 400 for 18-20 minutes or until they test done.

NOTE: if using frozen blueberries don’t thaw before using. I often get more than 2 dozen muffins from this recipe. I also substitute plain or vanilla yogurt for the sour cream.