Blueberry Crisp Cupcakes

• 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)
• STREUSEL
• 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

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.

flour, baking powder, salt, sugar, butter, milk, almond, egg whites, blueberries, streusel, flour, oats, brown sugar, cinnamon, butter, walnuts

Taken from www.food.com/recipe/blueberry-crisp-cupcakes-160860 (may not work)