Preheat oven to 425° F. Line 16 muffin cups with paper liners and set aside.
In a large bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
In a large bowl, use an electric mixer to cream together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl, as necessary.
Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix to combine.
In a large measuring cup, whisk together sour cream and milk.
With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, beginning and ending with the flour mixture. Mix just until combined, but do not over-mix. Gently fold in the blueberries.
Spoon batter into prepared muffin cups, filling each cup to the top. Sprinkle with streusel topping and gently press down.
Bake the muffins on the middle rack at 425° F for 5 minutes. Then, do not open the oven door, but lower the oven temperature to 350° F. Bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.