Thimbleberry Inn's Blueberry Sour Cream Muffin

4 eggs
2 c. sugar
1 c. canola oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 c sour cream (or vanilla yogurt)
2 c fresh blueberries

Mix eggs with sugar. While beating together, slowly pour in oil. Add vanilla. Combine dry ingredients. Add to egg mixture alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Let sit in pans until cool before removing them. Sprinkle with powdered sugar. You can use a streusel topping before baking if desires. Makes 24 muffins

Streusel topping
3 Tbsp sugar
2 Tbsp flour
1 1/2 tsp butter

use pastry blender to blend together. Use 1 ½ tsp on top of each muffin before baking

Makes 12 portions