Ingredients for Blueberry Crisp Cupcakes
- ⅓ cup all-purpose flour (for streusel)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup (½ stick) softened unsalted butter (for streusel)
- 1 cup milk
- 1 teaspoon almond extract
- 2 large egg whites
- Approximately 3 cups fresh blueberries
- ½ cup rolled oats
- Light Brown Sugar
- 1 teaspoon ground cinnamon
- Walnuts
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How to Make Blueberry Crisp Cupcakes
- Preheat oven to 350°F (175°C). Lightly grease or line 30 regular-size muffin tins with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a separate bowl, cream together ½ cup (1 stick) softened unsalted butter, ¾ cup granulated sugar, and 1 teaspoon almond extract until light and fluffy.
- Beat in 1 cup milk until well combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, beating on medium speed for 2 minutes.
- In a separate bowl, beat 2 large egg whites until soft peaks form.
- Gently fold the egg whites into the batter; mix for no more than 1 minute.
- Divide the batter evenly among the prepared muffin tins, filling each about halfway.
- Top each cupcake with approximately 1 tablespoon of fresh blueberries.
- In a medium bowl, combine ⅓ cup all-purpose flour, ½ cup rolled oats, ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- Cut in ¼ cup (½ stick) softened unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in ½ cup chopped pecans or walnuts (optional).
- Bake for 10 minutes. Remove from oven and sprinkle the streusel topping evenly over the cupcakes.
- Return to the oven and bake for another 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
64g
Fat
17g
Carbs
8g
