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    You are in: Home / Baking / Blueberry Crisp Cupcakes Recipe
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    Blueberry Crisp Cupcakes

    Blueberry Crisp Cupcakes. Photo by Chef #1802863023

    1/1 Photo of Blueberry Crisp Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Kittencalskitchen's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 3/4 cups sugar (increase for a sweeter muffin)
    • 1/2 cup butter, softened (can use butter-flavor Crisco shortening in place of butter)
    • 3/4 cup milk
    • 2 teaspoons almond extract
    • 3 egg whites
    • 3 cups blueberries (fresh or frozen unthawed)

    STREUSEL

    Directions:

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

    Ratings & Reviews:

    • on June 30, 2009

      55

      These are delicious. They are so light, and the streusel topping adds such a nice layer of flavor over the top. These were enjoyed by everybody who tried them. A definite make-again recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2007

      55

      I have been wanting to make these for a long time. These were worth waiting for. I followed Kitten's detailed instructions and was rewarded with a fluffy beautiful blueberry cupcake/muffin. I took her advice and doubled the topping, but omitted the nuts because I was giving them out to friends and wasn't sure if they like nuts. I have to admit I increased the sugar to two cups. I love my baked goods on the sweet side. Follow these directions and you will be bake up beautiful better-than-bakery quality cupcakes/muffins. Excellent recipe as usual!!! Kitten's recipe's are ALWAYS great. I highly recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry Crisp Cupcakes

    Serving Size: 1 (57 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 172.4
     
    Calories from Fat 61
    35%
    Total Fat 6.7 g
    10%
    Saturated Fat 3.4 g
    17%
    Cholesterol 13.9 mg
    4%
    Sodium 112.8 mg
    4%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 16.0 g
    64%
    Protein 2.4 g
    4%

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