Blueberry Crisp Cupcakes
photo by Britney J.
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
28
ingredients
- 473.18 ml flour
- 9.85 ml baking powder
- 2.46 ml salt
- 414.03 ml sugar (increase for a sweeter muffin)
- 118.29 ml butter, softened (can use butter-flavor Crisco shortening in place of butter)
- 177.44 ml milk
- 9.85 ml almond extract
- 3 egg whites
- 709.77 ml blueberries (fresh or frozen unthawed)
-
STREUSEL
- 78.78 ml flour
- 59.14 ml oats (old fashioned or quick oats)
- 59.14 ml packed light brown sugar
- 4.92 ml cinnamon
- 59.14 ml butter, softened (no subs!)
- 118.29 ml finely chopped walnuts or 118.29 ml pecans
directions
- Set oven to 350 degrees F.
- Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
- For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
- In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
- Add in milk; beat until combined.
- Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
- Add in egg whites; beat at medium speed for 1 minute.
- Spoon/divide the batter between the prepared muffin tins about half full.
- Spoon the blueberries over the batter.
- Bake for 10 minutes.
- Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
- Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
- After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
- Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
- Cool in muffin tins for 10 minutes.
- Remove cupcakes to wire racks to cool completely.
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Reviews
-
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.