Blueberry Cream Muffins

2 eggs
1 cups sugar
½  cup vegetable oil
½ tsp. Vanilla extract
2 cups soy flour blend
½  teaspoon salt
½  teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 cups fresh blueberries 

In a mixing
bowl, beat eggs.  Gradually add sugar.  While beating, slowly pour in oil; add
vanilla.  Combine dry ingredients; add alternately with the sour cream to the
egg mixture. Gently fold in blueberries.  Spoon into greased muffin tins.  Bake
at 400 degrees for 20 minutes.  Makes 12 muffins.