Blueberry Crisp Cupcakes

READY IN: 50mins
SERVES: 28-30


  • 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.