Preheat the oven to 425 degrees. Line a muffin tin with liners or spray with cooking spray. Set aside.

Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.

In a large bowl cream together the butter, ssugar, and brown sugar until smooth. Add the eggs and beat well.

Stir in the sour cream and vanilla and mix well.

Add the dry ingredients to the wet ingredients and mix until wet.

Add in the milk and mix until combined.

Fold in the blueberries.

Spoon the batter into the liners filling them almost all the way to the top.

Mix together the streusel ingredients. Top each muffins with a tablespoon of the streusel mixture. Genntly press it into the surface of the muffin.

Bake for 5 minutes at 425 degrees then leaving the muffins in the oven, reduce the oven to 350 degrees.

Bake for an additional 20 minutes.

Remove from the oven and let them cool for 5 minutes. Remove from the muffin pan and cool completely on a wire rack.

Muffins will stay fresh for up to 4 days.