Blueberry Struesel Muffins

Topping:

1/3 cup flour
2 TB brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter
1/8 cup oats

Muffin batter:

1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup grenadine
1/4 cup water
1 tsp vanilla extract
2 eggs lightly beaten
1/2 tsp orange or lemon peel
1/4 cup coarse sugar (for topping)

To prepare the Streusel topping: In a mixing bowl, combine the flour, brown sugar, cinnamon and nutmeg. Blend in the butter using a fork or your fingers until the topping resembles coarse crumbs. Add the oats and mix well. Set aside.

Preheat oven to 350°. Butter and flour a muffin pan. Set aside. In a large bowl sift together the flours, baking soda, salt, cinnamon and nutmeg.

In a medium saucepan melt the butter over medium heat. Using a wooden spoon, blend in the sugars. Remove from heat and beat in the grenadine and water and vanilla, then the eggs. Stir in to the flour mixture. Fold in the blueberries and orange or lemon peel, if using. Spoon in to the muffin pan; sprinkle on the streusel topping and coarse white sugar. Bake for 20-22 minutes.