Preheat oven to 425º. Spray muffin pans with nonstick spray or use cupcake liners.
In a small bowl combine all streusel ingredients and combine with a fork until combined but with small chunks of butter still present. Place in the refrigerator while you make the muffins.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
In the bowl of an electric mixer, beat the butter, sugar and brown sugar until creamy, about 2 minutes. Add eggs one at a time, beating after each addition until combined Next add sour cream and vanilla and beat until combined. Add the dry ingredients and beat on low just until combined. Fold in fresh blueberries. If using frozen blueberries, coat them with a little bit of flour before adding them. Do not thaw first.
Divide the batter into the muffin tins using a spoon or large ice cream scoop, filling them to the top. Sprinkle streusel over the top pressing it into the batter.
Bake for 5 minutes at 425º then reduce oven temperature to 350º without removing the muffins and bake an additional l20 minutes or until a toothpick comes out clean.
Allow to cool for about 5 minutes then remove to a wire rack and eat warm or at room temperature.