Sour Cream Blueberry Muffins

Muffins
2 cup- sugar
1 ½ cups- margarine, softened
2 cups- sour cream
6- eggs
4 teaspoons- vanilla
4 cups- flour
2 teaspoon- baking soda
2 teaspoon- baking powder
1 teaspoon- salt
approx. 3 cups- blueberries

Streusel

½ cup- butter
2 teaspoons- cinnamon
1 ¼ cups- flour
1 ¼ cups- sugar
1 cup- nuts

Glaze

1 ½ cups- powdered sugar
1 ½ cups- margarine, softened
1 to 2 tablespoons – milk
1 teaspoon - vanilla

Preheat oven to 325 °F. Combine sugar and margarine in large mixer bowl. Beat at medium speed until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add all remaining ingredients; reduce speed to low, stir to smooth. Spoon batter into big cupcakes holders. Top with streusel. Bake for 30 to 35 minutes. Spread glaze on warm muffins.

Makes 16 servings.