Blueberry Cream Muffins

This recipe comes from Aislin Ronaghan, Jen's friend from Charleston SC.  They are rich and delicious, the secret is the sour cream!

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

Muffin Topping =  Mix 1/2 cup butter with 1 cup white sugar and 1 cup flour.  Sprinkle crumble on top of muffin batter evenly between the 24 cupcakes.
Directions
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.
4.  Mix the topping crumble mixture and add to muffin batter.
5.  Bake in preheated oven for 20 minutes or until lightly brown on top.