Blueberry Muffins, to die for!

These muffins are so moist and creamy, thanks to the sour cream in the recipe.  I bring a muffin to work everyday for my mid-morning snack.  I usually try to make something healthy, but once in a while, I throw caution to the wind (I know.... I'm a nutball!).

These are the best Blueberry muffins ever!  They almost taste like a dense white cake.

This recipe is from http://www.allrecipes.com/ , one of my favourite recipe sites!

Ingredients:

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

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In 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.
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.

Notes:

• I always add more blueberries to the mixture as I like them chock full of fruit. 
• You can easily use frozen blueberries.  Do not thaw them beforehand and fold gently, otherwise, you will get purple muffins!  Pretty but maybe not the look you're hoping for.
• Not a fan of blueberries?  You could easily substitute raspberries, strawberries, peaches or chocolate chips.