1. Preheat oven to 400 degrees F. Line 24 muffin cups with paper 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 eggs mixture alternately with sourcream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 40 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 67.3mg||21 %|
|Sodium 2620.7mg||90 %|
|Potassium 71.4mg||2 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 31.7g|
|Protein 4.3g||6 %|
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Calories per serving: 187
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