Preheat the oven to 350°F and line a muffin pan with muffin cups.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and sugar until combined, about 2 minutes. Add the eggs, one at a time, beating between each addition.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture, sour cream and vanilla extract to the stand mixer and beat until combined. Fold in 1 cup of blueberries.
Layer the batter and streusel mixture into each muffin cup by adding a portion of the batter, topped by a layer of the streusel then another layer of the batter and a final layer of streusel. Top the muffins with the remaining 1/2 cup blueberries then bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a rack to cool completely.
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