Delicious Blueberry Almond Crunch Cupcakes
These scrumptious Blueberry Almond Crunch Cupcakes are a delightful treat, perfect for any occasion! With a fluffy, moist cupcake base infused with rich almond flavor and bursting with sweet blueberries, they are sure to impress. The generous layer of crispy streusel topping adds a satisfying crunch and a lovely texture contrast. Ideal for breakfast, brunch, or dessert, these cupcakes are a crowd-pleaser and can easily be adapted with ripe strawberries if desired. Get ready to savor every bite of these standout cupcakes!
N/A
Servings
100
Calories
15
Ingredients
Ingredients
flour
2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
sugar
1 3/4 cups (increase for a sweeter cupcake)
butter
1/2 cup (softened)
milk
3/4 cup
almond extract
2 teaspoons
egg whites
3
blueberries
3 cups (fresh or frozen (unthawed))
flour (for streusel)
1/3 cup
oats
1/4 cup (old fashioned or quick oats)
light brown sugar
1/4 cup (packed)
cinnamon
1 teaspoon
butter (for streusel)
1/4 cup (softened (no substitutions))
walnuts or pecans
1/2 cup (finely chopped)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
Lightly grease 30 regular-size muffin tins or line them with paper muffin liners for easy removal.
3
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
4
In a separate large bowl, cream the softened butter and sugar together with almond extract using an electric mixer. Beat until the mixture is light and fluffy, about 3 minutes.
5
Mix in the milk, beating until well incorporated.
6
Gradually add the flour mixture, beating at medium speed for 2 minutes until the batter is smooth.
7
Add the egg whites, mixing at medium speed for an additional minute until combined.
8
Evenly spoon the batter into the prepared muffin tins, filling each cup about halfway.
9
Gently distribute the blueberries over the batter in each cupcake.
10
Bake the cupcakes in the preheated oven for 10 minutes.
11
While the cupcakes are baking, prepare the streusel topping. In a medium bowl, combine the 1/3 cup of flour, oats, brown sugar, and cinnamon. Mix to combine.
12
Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs, then stir in the chopped nuts.
13
After 10 minutes, carefully remove the cupcakes from the oven and sprinkle the streusel topping over each one.
14
Return the cupcakes to the oven and bake for an additional 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
15
Allow the cupcakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before serving.
Nutrition Information
5g
Fat
15g
Carbs
1.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cupcakes?
These cupcakes feature a fluffy, moist base infused with rich almond flavor and sweet blueberries, topped with a cinnamon-oat streusel.
How many cupcakes does this recipe make?
This recipe is designed to yield 30 regular-size cupcakes.
What temperature should I preheat my oven to?
Preheat your oven to 350 degrees F (175 degrees C).
How should I prepare the muffin tins?
You should lightly grease the muffin tins or line them with paper muffin liners for easy removal.
Can I use frozen blueberries for this recipe?
Yes, you can use either fresh or frozen blueberries. If using frozen, keep them unthawed.
How do I make the cupcakes sweeter?
You can increase the sugar amount beyond the 1 3/4 cups listed for a sweeter cupcake.
Is there a recommended fruit substitute for blueberries?
Yes, these cupcakes can easily be adapted with ripe strawberries if desired.
How long should I cream the butter and sugar?
Beat the softened butter and sugar together for about 3 minutes until the mixture is light and fluffy.
What speed should I use when adding the flour mixture?
Gradually add the flour mixture while beating at medium speed for 2 minutes until the batter is smooth.
How many egg whites are required?
This recipe requires 3 egg whites.
How much batter should I put in each cupcake cup?
Spoon the batter into the tins until each cup is filled about halfway.
When do I add the blueberries?
Gently distribute the blueberries over the batter in each cupcake tin before placing them in the oven.
What is the initial baking time before adding the topping?
Bake the cupcakes for an initial 10 minutes before removing them to add the streusel.
What ingredients are in the streusel topping?
The topping consists of 1/3 cup flour, oats, brown sugar, cinnamon, softened butter, and chopped nuts.
Can I substitute the butter in the streusel topping?
The recipe specifies no substitutions for the softened butter used in the streusel.
What kind of oats should I use for the crunch?
You can use either old fashioned or quick oats.
What types of nuts work best for the topping?
Finely chopped walnuts or pecans are recommended for the streusel.
How do I incorporate the butter into the streusel?
Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
How long is the second baking period?
After adding the streusel, return the cupcakes to the oven for an additional 18-20 minutes.
How can I tell if the cupcakes are done?
They are finished when they are golden brown and a toothpick inserted into the center comes out clean.
What is the cooling process for these cupcakes?
Allow them to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
How many calories are in one blueberry almond cupcake?
Each cupcake contains 100 calories.
What is the fat content per serving?
Each cupcake contains 5g of fat.
How many carbohydrates are in a single cupcake?
There are 15g of carbohydrates per serving.
What is the protein content of the cupcakes?
Each cupcake provides 1.67g of protein.
Does this recipe use whole eggs?
No, this recipe specifically uses only the egg whites.
How much almond extract is used?
The recipe calls for 2 teaspoons of almond extract.
How much milk is needed for the batter?
You will need 3/4 cup of milk.
What is the total number of ingredients needed?
There are 15 ingredients in total including the topping components.
Is the brown sugar packed or loose?
The 1/4 cup of light brown sugar used in the streusel should be packed.