Blueberry Cream Muffins

4 Eggs
2 1/4 Cup sugar
1 Cup vegetable oil
1 tsp vanilla
4 Cups flour
1 tsp salt
1 tsp baking soda
2 Cups Sour Cream
2 Cups Blueberries
1. Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2. 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.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Top with Crumb topping: (I usually double the topping for this many muffins)
2/3 Cup packed brown sugar
2 TBS flour
1/4 tsp cinnamon
2 TBS butter

4. Bake in preheated oven for 20 minutes.
The recipe is from Margaret Miramontes and the beautiful picture is from Vanillasugar.