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Blueberry Muffins

2 1/2 c. self-rising flour
1 c. sugar
3/4 stick butter
3/4 c. pecans, chopped
2 eggs
1 c. sour cream
1 tsp. vanilla
1 1/2 c. blueberries

Preheat oven to 400 degrees. Stir together 2 cups flour and sugar, cut in butter. In a separate bowl beat the eggs and sour cream then add to flour mixture. Blend well. Roll nuts and berries in 1/2 cup flour and stir into batter. Place paper liners in muffin pan and fill 2/3 full. Bake in 400 degree oven for 20 minutes or until done. Yield is 14 to 16 large or 18 to 20 small muffins.

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