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!

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.
Most Helpful

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!

bricookie55 June 30, 2009

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.

JOY1998 December 18, 2007