Very Blue Blueberry Muffins

Muffins:
1 3/4 cup flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon nutmeg
1/3 cup oil
1 egg, well beaten
1/3 cup milk (approximate)
1/2 Tablespoon vanilla extract
bag of frozen blueberries, thawed w/ juice

Struesel Topping:
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter at room temperature

Heat oven to 400 and line muffin pan with paper cups.

Combine flour, sugar, salt, baking powder, and nutmeg in a bowl and mix. Pour oil into a one cup measuring cup. Add egg and fill the rest of the way with milk. Pour into the flour mixture and mix with spoon until all the flour is moistened. Pour in the bag of blueberries, including the juice. Gently fold/stir together, being careful not to crush the berries. Note: The batter will be blue/purple! Fill muffin tins up to brim of paper (will form large, bakery style muffins).

In a separate bowl, combine brown sugar, flour and spices and mix until blended. Cub butter and add in. Combine with fork until all mixed and crumbly. Use a spoon to lightly sprinkle the topping onto the muffin batter.

Bake at 400 for 15-20 minutes.

Note: If making for kids, feel free to add in a few drops of blue food coloring to brighten up the color!