2 eggs
1 c. sugar
1/2 c. oil
1/2 tsp. vanilla
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 c. blueberries, fresh or frozen

Crumbs:
1/2 c. brown sugar
1/2 c. flour
1/4 c. margarine, cold

Beat eggs. Add sugar, oil, and vanilla. Add dry ingredients and sour
cream. Fold in blueberries. Line muffin tin with cupcake paper cups.
Fill 1/2-2/3 full. Combine crumb ingredients and blend well. Sprinkle
on top of batter in cupcake cups. Bake at 375° for 15-20 minutes.
Serves 22 people. Tip: If you prefer a crunchy topping for your blueberry
muffins, melt butter and then add the rest of the ingredients.

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