Blueberry Crisp Cupcakes

"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!"
photo by Britney J. photo by Britney J.
photo by Britney J.
Ready In:


  • 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)

  • 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 1/2 cup pecans


  • 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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  1. 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!
  2. 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.



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