Here's the Dish: Blueberry Muffins

I've got over 20 cups of blueberries stocked away in my freezer, thanks to our blueberry picking trip earlier this month. My mom gave me this tasty recipe for Blueberry muffins. She has a recipe box that is bursting full with recipes people have given her over the years. I baked these muffins, and they were delicious and moist ~ the sour cream that's in them helped with that. You can't go wrong with sour cream :) Do you have a delectable recipe that uses blueberries? Pass it on ~ I'd love to try it. I'll be sure to include them in future posts.

Blueberry Sour Cream Muffins

Ingredients:

4 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups (16 oz. container) sour cream

2 cups blueberries (fresh or frozen)

Directions:

In a mixing bowl, beat eggs; Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400F for 20 minutes. Makes 24 muffins.