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Prepare the crumb topping: In a medium bowl, whisk together the flour, cornstarch, brown sugar, and granulated sugar. Pour in the melted butter and stir until well combined. Set aside.
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the melted butter, granulated sugar, baking powder, baking soda, salt, and vanilla bean paste/extract.
Add the flour, eggs, blueberries, buttermilk, sour cream, and oil. Stir just until combined, being careful not to overmix.
Scoop the batter into the prepared muffin cups, filling them about ¾ full. Sprinkle the crumb topping evenly over the tops of the muffins.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.