Blueberry Crisp Cupcakes

Total Time
50mins
Prep
20 mins
Cook
30 mins

The first time I made these I found that for so many muffins there was not enough streusel topping for my liking, so I doubled the topping mixture the second time --- follow the directions for the muffins, add in the whites *after* the flour and mix for no more than 1 minute --- although I haven't tried it as yet, I imagine this would work using firm ripe finely chopped strawberries in place of blueberries, these are *very* good!

Skip to Next Recipe

Ingredients

Nutrition
  • 2 cups flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 1 34 cups sugar (increase for a sweeter muffin)
  • 12 cup butter, softened (can use butter-flavor Crisco shortening in place of butter)
  • 34 cup milk
  • 2 teaspoons almond extract
  • 3 egg whites
  • 3 cups blueberries (fresh or frozen unthawed)
  • STREUSEL

  • 13 cup flour
  • 14 cup oats (old fashioned or quick oats)
  • 14 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 14 cup butter, softened (no subs!)
  • 12 cup finely chopped walnuts or 12 cup pecans

Directions

  1. Set oven to 350 degrees F.
  2. Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
  3. For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
  4. In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
  5. Add in milk; beat until combined.
  6. Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
  7. Add in egg whites; beat at medium speed for 1 minute.
  8. Spoon/divide the batter between the prepared muffin tins about half full.
  9. Spoon the blueberries over the batter.
  10. Bake for 10 minutes.
  11. Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
  12. Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
  13. After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
  14. Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
  15. Cool in muffin tins for 10 minutes.
  16. Remove cupcakes to wire racks to cool completely.