Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.