Ingredients
4 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
16 oz. sour cream
4 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 c. blueberries (rinsed and dried)
1/2 tsp. cinnamon mixed with 2 tb. sugar
Preparation
Beat eggs. Gradually add sugar and vanilla. In another bowl, mix flour, salt, baking soda, baking powder and sift. Add flour mixture and sour cream to egg batter a little at a time. Flour blueberries with sugar and cinnamon. Fold berries into batter. Add batter to cupcake tin lined with baking cups. If you have more blueberries, add a few to the top of each muffin. Sprinkle the top of each muffin with a little of the sugar and cinnamon mixture. Bake at 400º for 20 minutes (17 min. for convection oven) until browned and cooked through. Test with a toothpick to ensure doneness.
