Blueberry Crisp Cupcakes

• flour↗2 cups
• baking powder↗2 teaspoons
• salt↗1⁄2 teaspoon
• sugar (increase for a sweeter muffin)↗1 3⁄4 cups
• butter, softened (can use butter-flavor Crisco shortening in place of butter)↗1⁄2 cup
• milk↗3⁄4 cup
• almond extract↗2 teaspoons
• egg whites↗3
• blueberries (fresh or frozen unthawed)↗3 cups
• STREUSEL↗
• flour↗1⁄3 cup
• oats (old fashioned or quick oats)↗1⁄4 cup
• packed light brown sugar1⁄4 cup
• cinnamon↗1 teaspoon
• butter, softened (no subs!)↗1⁄4 cup
• cup finely chopped walnuts or 1/2 cup pecans1⁄2

Step-by-step instructions

1. 1

   Set oven to 350 degrees F.

2. 2

   Lighty grease 30 regular-size muffin tins or line with paper muffin liners.

3. 3

   For the cupcake, in a bowl combine flour, baking powder and salt; set aside.

4. 4

   In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).

5. 5

   Add in milk; beat until combined.

6. 6

   Gradually beat in the flour mixture; beat at medium speed for 2 minutes.

7. 7

   Add in egg whites; beat at medium speed for 1 minute.

8. 8

   Spoon/divide the batter between the prepared muffin tins about half full.

9. 9

   Spoon the blueberries over the batter.

10. 10

    Bake for 10 minutes.

11. 11

    Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.

12. 12

    Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.

13. 13

    After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.

14. 14

    Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.

15. 15

    Cool in muffin tins for 10 minutes.

16. 16

    Remove cupcakes to wire racks to cool completely.