Blueberry Crisp Cupcakes

Name: Blueberry Crisp Cupcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 28-30 serving(s)
Ingredients: 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); 1/3 cup flour; 1/4 cup oats (old fashioned or quick oats); 1/4 cup packed light brown sugar; 1 teaspoon cinnamon; 1/4 cup butter, softened (no subs!); 1/2 cup finely chopped walnuts or 1/2 cup pecans

(2)

Recipe by Kittencalrecipezazz

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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READY IN: 50mins

SERVES: 28-30

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₃

cup flour
¹⁄₄

cup oats (old fashioned or quick oats)
¹⁄₄

cup packed light brown sugar
1

teaspoon cinnamon
¹⁄₄

cup butter, softened (no subs!)
¹⁄₂

cup finely chopped walnuts or 1/2 cup 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.