Blueberry Cream Muffins

I decided to put a breakfast recipe in for today. My wife and I really like blueberry muffins as do both boys. I had been purchasing blueberry muffin cups from Schwans, but they stopped selling them. My honey then decided that we should look for our own recipe and this is what she found--Blueberry Cream Muffins at AllRecipes.com Link to Blueberry Cream Muffins

This recipe makes approximately 36 muffins. When we first looked at all of the ingredients, we knew we didn't need to make the whole recipe, so we made 1/4 of it. We were able to make nine medium size muffins. The actual recipe says that the servings is 24, but when we made the entire recipe we got 36. We really liked these muffins, but we didn't always like having to make them, so we made a full batch one Sunday afternoon and FROZE our own muffins. We have three muffin pans so we filled them all up and stuck them in the big freezer outside in the garage. We did use muffin cups. I have to say, they taste just as good after being frozen. We had some this morning. They also cooked in about 20 minutes after being frozen, after sitting out while the oven preheated!  We also tend to add more blueberries than the recipe calls for, because we like blueberries. When we can't find fresh blueberries we use frozen one!! We rate them a 5 out of 5! Enjoy!

Ingredients

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

Prep-10 minutes
Cook--20 minutes
Ready in 30 minutes

Directions

1. Preheat oven to 400 degrees F. Grease 24 muffin cups or line with paper muffin liners. Remember when we make it we get 36 medium muffins.
2. In a large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla, in a separate bowl, stir together flour, salt and baking soda. (I start with the eggs, sugar and oil and then just mix in the other things. They taste awesome).
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.