blueberry cream muffins

we made these while the leiningers were here with our hand-picked blueberries and they were so fantastic. the original recipe calls for a little bit less sugar and no cinnamon, but i read some of the comments on allrecipes.com and added them and it made a fannnntastic muffin. the cinnamon really gave it its kick. i would add a crumble topping next time, because they were really good but i just LOVE crumble toppings.

Ingredients

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

Directions

1. Preheat oven to 400 degrees F (200 degrees C). 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, cinnamon, 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. Bake in preheated oven for 20 minutes.

for my own future reference, here's a crumbly topping recipe:

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.