This recipe for Blueberry Cream Muffins, by , is from Yesterday and Today; Our Favorites,
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4 eggs 2 C sugar 1 C oil 1 tsp vanilla 4 C flour 1 tsp soda 2 tsp baking powder 1 tsp salt 2 C (16 oz) sour cream 4 C blueberries
Beat eggs. Gradually add sugar. While beating, slowly pour in oil and add vanilla. Combine dry ingredients. Add alternately with sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased or paper lined muffin tins. Bake at 400° for 20 min. Makes 24.
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