If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
Preheat oven to 350°F. Line muffin pans with paper baking cups.
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth.
Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins.
Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.