Blueberry Crisp Cupcakes - cooking recipe

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)
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

Preparation

Set oven to 350 degrees F.
Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
Add in milk; beat until combined.
Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
Add in egg whites; beat at medium speed for 1 minute.
Spoon/divide the batter between the prepared muffin tins about half full.
Spoon the blueberries over the batter.
Bake for 10 minutes.
Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
Cool in muffin tins for 10 minutes.
Remove cupcakes to wire racks to cool completely.