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Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated white sugar.
In the same bowl, whisk in the melted butter, oil, eggs, sour cream, milk, and vanilla until just combined. (DO NOT overmix). The batter will be thick.
Toss blueberries in 1 tbsp flour (to prevent sinking), then fold them into the batter very gently. Set aside.
In a separate bowl, mix together the topping ingredients; brown sugar and cinnamon.
Divide batter evenly into muffin cups, filling them to the very top. Add extra blueberries on top and sprinkle genoursly with the brown sugar mixture.
Bake at 425°F (218°C) for 5 minutes (this creates a tall rise).
Reduce temperature to 350°F (177°C) and bake for another 15-20 minutes, until a toothpick inserted comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Best enjoyed warm with butter! Enjoy!