Blueberry Crisp Muffins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-3/4 cups granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup milk
  • 1-1/2 teaspoons vanilla
  • 3 egg whites
  • 3 cups fresh or frozen (unthawed) blueberries
  • Streusel (click recipe link above)
  1. Preheat oven to 350°F. Lightly grease 30 muffin pan cups or line with paper baking cups. 2. Combine 2 cups flour, baking powder and salt in medium bowl; mix well. Set aside. Beat granulated sugar and 1/2 cup butter in large bowl with electric mixer at medium speed 1 minute. Add milk and vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes. Add egg whites; beat 1 minute. Spoon batter into prepared muffin cups filling 1/2 full. Spoon blueberries over batter. Bake 10 minutes. 3. Meanwhile for streusel, combine 1/3 cup flour, oats, brown sugar and cinnamon in small bowl; mix well. Cut in 1/4 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped nuts. 4. Sprinkle streusel over partially baked muffins. Return to oven; bake 18 to 20 minutes or until golden brown and toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely. (may be frozen up to 3 months.)