Preheat oven to 375º. Line 12 regular muffin tins with paper liners.
In a medium bowl, combine the first four ingredients-- brown sugar, flour, butter and spices with your fingers. Mixture should be a coarse crumb. Chill until ready to use.
In a medium bowl, whisk the 1 ½ cup flour, with the baking powder, baking soda and salt. In a large mixer bowl, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale, about 1 minute. Beat in the sour cream, vanilla and zest. Add the dry ingredients and beat at a low speed until just barely blended. In a bowl, toss the blueberries with the remaining tablespoon of flour. If berries are frozen, use them frozen, don't thaw them.
Using a rubber spatula, gently fold the blueberries into the batter. Fill the muffin tins ¾ full of batter and sprinkle with the reserved crumble.
Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
