Blueberry Cream Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups sour cream
2 cups blueberries

Preheat over to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.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. Stir dry ingredients into egg mixture alternating with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin tins. Bake for 20 minutes. Serves: 24