Makes 24 muffins
4 large eggs
400g caster sugar
225ml vegetable oil
1 teaspoon vanilla extract
500g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
500ml soured cream
Preheat the oven to 200˚C.
Grease or line, 2x 12 cup muffin tins with muffin cases.
In a large bowl, beat the eggs and sugar.
Continue beating while slowly adding the oil.
Stir in the vanilla.
In a separate bowl, stir together the flour, salt and bicarbonate.
Add the dry ingredients and the soured cream alternately to the egg mixture.
When all the ingredients are mixed, gently fold in the blackberries.
Divide the mixture between the prepared muffin cases.
Bake in the preheated oven for 20 minutes.