| 2 large white eggs | ½ tsp salt |
| 1 cup white sugar | ½ tsp baking soda |
| ½ cup vegetable oil | 1 cup sour cream |
| ½ tsp vanilla extract | 1 cup blueberries |
| 2 cups all-purpose flour |
Preheat the oven to 400° F. Grease 12 muffin cups or line with paper muffin liners.
Beat eggs in a large bowl. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla.
Stir together flour, salt, and baking soda in a separate bowl.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, a little over 20 minutes.