4 large eggs
2 cups sugar
1 cup canola oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sour cream
2 cups fresh blueberries

4 large eggs 2 cup s sugar 1 cup canola oil 1 teaspoon vanilla extract 4 cup s all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 2 cup s sour cream 2 cup s fresh blueberries

Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine the next 4 ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.
Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.