Big Batch Blueberry Muffins

2 cups sugar
1 cup margarine
4 eggs
4 teaspoons vanilla
6 cups flour
8 teaspoons baking powder
2 teaspoons salt
2 cups milk
4 cups blueberries, fresh or frozen

Cream sugar and margarine. Use a wire whisk to mix ingredients. Whisk in eggs and vanilla. Sift dry ingredients together in separate bowl. Alternate with milk. Fold in gently. Take blueberries, measure, wash, drain and fold in. Spoon in muffin cups, heaping every other one. Bake at 400' for 20 minutes. Makes 2 1/2 dozen. Topping: 1 cup butter, 1 cup brown sugar, 2 teaspoons cinnamon, 4 cups nuts. Melt butter, add rest of ingredients. Spoon on top of muffins prior to baking.