1. Preheat the oven to 375F
2. Line a jumbo muffin pan with liners and set aside

FOR THE STREUSEL

1. In a small bowl, whisk together the flour, cinnamon, nutmeg, and sugar.
2. Using a fork, stir in the melted butter until combined and crumbled and set aside.

FOR THE MUFFINS

1. Rinse and dry the blueberries and place them in a small bowl and coat with 1 tbsp of flour. Set aside.
2. In a large bowl whisk together the flour, baking powder, salt and set aside.
3. In a medium bowl mix the eggs, oil, sugar, sour cream, and vanilla extract until everything is mixed and creamy. Add the wet ingredients to the dry ingredients and mix until there are no flour streaks but do not over mix the batter. Gently fold in the blueberries into the batter.
4. Using a medium cookie scoop, divide the batter into the prepared muffin pan. I poured 2 scoops per muffin cavity.
5. Top with a generous amount of streusel and bake for 28 minutes or until an inserted tooth pick comes out clean.
6. Allow the muffins to cool for 2-4 minutes in the pan before transferring to a cooling rack.