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!!
Steps
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.
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 minute.
Ingredients
flour, baking powder, salt, sugar, butter, milk, almond extract, egg whites, blueberries, oats, light brown sugar, cinnamon, walnuts