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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 30 |
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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! Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 3/4 cups sugar (increase for a sweeter muffin) |
1/2 cup butter, softened (can use butter-flavor crisco shortening in place of butter) |
3/4 cup milk |
2 teaspoons almond extract |
3 egg whites |
3 cups blueberries (fresh or frozen unthawed) |
1/3 cup flour |
1/4 cup oats (old fashioned or quick oats) |
1/4 cup packed light brown sugar |
1 teaspoon cinnamon |
1/4 cup butter, softened (no subs!) |
1/2 cup finely chopped walnuts or 1/2 cup pecans |
Directions:
1. Set oven to 350 degrees F.
2. Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
3. For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
4. In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
5. Add in milk; beat until combined.
6. Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
7. Add in egg whites; beat at medium speed for 1 minute.
8. Spoon/divide the batter between the prepared muffin tins about half full.
9. Spoon the blueberries over the batter.
10. Bake for 10 minutes.
11. Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
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. After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
14. Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
15. Cool in muffin tins for 10 minutes.
16. Remove cupcakes to wire racks to cool completely.
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