Ingredients
muffins
4 eggs
1 1/4 cup white sugar
1 1/4 cup brown sugar
1 cup canola oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp fresh gound cinimon
1/4 tsp fresh ground nutmeg
2 cups sour cream
3 cups blueberrys
topping
1/2 c brown sugar
1 c flour
6 tbl butter
Preparation
Preheat oven to 400 line 24 muffin containers with paper liners
In mixer cream eggs and sugar and then combine all wet ingreadients.
Sift together dry ingreadients and slowly add to wet and mix.
cut up butter and hand mix with dry topping ingrediants.
Fold in blueberrys
Transfer mixture to cupecake pan and top with topping mixture.
Bake 21 minutes.
