Blueberry Muffins

My youngest daughter has taken to waking up at six o'clock every morning.  It's really not such a bad thing. It is already light out, and my husband and I go to bed early, so I get enough sleep.  The problem is what to do at that hour.  My answer?  Bake, of course!  So on Sunday morning, I mixed these up (they are really fast, by the way), and we had fresh-from-the-oven muffins before going to church.   I am picky about muffin texture (well, really any texture, have you figured that out yet?), and these were moist and tender.  Just right. 

Blueberry Muffins
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• 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 (I used fat free)
• 2 cups blueberries

Preheat oven to 400*F.  Line muffin pan with 24 papers or grease well.
Crack eggs into bowl of electric mixer.  Using whisk attachment, beat on med-high.  Slowly pour in sugar while continuing to mix.  Turn down to low and stream in oil.  Combine flour, salt, and baking soda in a small bowl.  Using a rubber spatula, alternately fold in flour mixture and sour cream.  Do not over-mix.  Fold in blueberries.  Scoop batter into prepared muffin pans. 
Bake 20 minutes.

Yield: 24 muffins
Source: All Recipes