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BLUEBERRY CRISP CUPCAKES

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Ingredients

  • CUPCAKES:
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 3/4 c. granulated sugar
  • 1/2 c. (1 stick) butter, softened
  • 3/4 c. milk
  • 1 1/2 tsp. vanilla
  • 3 egg whites
  • 3 c. fresh or frozen (unthawed) blueberries
  • STREUSEL:
  • 1/3 c. all-purpose flour
  • 1/4 c. uncooked old-fashioned or quick oats
  • 1/4 c. packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 c. butter, softened
  • 1/2 c. chopped walnuts or pecans

Details

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease 30 standard (2 1/2") muffin pan cups or line with paper baking cups.

For cupcakes, combine 2 c. flour, baking powder and salt in medium bowl; mix well. Set aside. Beat granulated sugar and 1/2 c. butter in large bowl with electric mixer at medium speed 1 minute. Add milk and vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes. Add egg whites; beat 1 minute. Spoon batter into prepared muffin cups, filling 1/2 full. Spoon blueberries over batter. Bake 10 minutes.

Meanwhile for streusel, combine 1/3 c. flour, oats, brown sugar and cinnamon in small bowl; mix well. Cut in 1/4 c. butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped nuts.

Sprinkle streusel over partially baked cupcakes. Return to oven; bake 18-20 minutes or until golden brown and toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to wire racks; cool completely. (Cupcakes may be frozen up to 3 months.)

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