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Preheat oven to 425°F. Line or grease muffin pan.
Whisk butter and sugar together. Add eggs and whisk until pale.
Mix in buttermilk, sour cream, vanilla, and oil.
In a separate bowl, mix flour, baking powder, baking soda, and salt.
Reserve 2 tbsp flour and toss with blueberries.
Gently mix wet and dry ingredients, then fold in blueberries.
Let batter rest 30 minutes without stirring.
Mix crumb topping ingredients (flour, cornstarch, brown sugar, white sugar, melted butter) until coarse.
Fill muffin cups and top generously with crumb mixture.
Bake 5 minutes at 425°F, then lower temperature to 375°F and bake 15 more minutes.
Cool 5 minutes, then transfer to a cooling rack.