Preheat the oven 400 degrees Fahrenheit.
Line 12 muffin cups with muffin papers or spray with cooking spray.
In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
Add the sour cream, oil, and vanilla and whisk to combine.
In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
Add the wet ingredients and stir just until combined.
Gently fold in the blueberries.
Divide batter among the muffin cups.
Cut butter into the flour, brown sugar, salt, and cinnamon until the mixture resembles course crumbs.
Place1-2 tablespoons on the top of the muffin batter in each muffin cup.
Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Nutrition facts are approximate.