Gluten-Free Blueberry and Cherry Streusel Cupcakes

What’s better than a cross between a pie and a cupcake? Better yet did anyone know this existed? I didn’t until the other night when I ran across this recipe in my favorite cupcake book. It can be dessert, breakfast, brunch or just a midnight snack. Since summer is still sticking around, as in the humidity feels like a blanket smothering us, a pie-cupcake sounds like a perfect treat. If you have the ability to pick fresh blueberries, like I used too in Alaska then they will make this recipe even better. You can even swap out the blueberries for any other fruit. Enjoy 🙂

Ingredients for the Cupcakes:

  • 2 cups Pamela’s all purpose flour
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1 ¾ cups sugar
  • ½ butter, room temperature
  • ¾ cup of skim milk
  • 1 ½ teaspoon pure vanilla extract
  • 3 egg whites
  • 1 ½ cup blueberries
  • 1 ½ cups cherries

The ingredients for the Streusel:

  • 1/3 cup Pamela’s all purpose flour
  • ¼ cup of old fashioned oats
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup of butter
  • *Original recipe from the great cupcake book

 The creation of the cupcake:

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  1. Preheat oven to 350 degrees and line cupcake pans with liners.
  2. Combine flour, baking powder and salt in a medium bowl.
  3. Using an electric mixer beat the sugar and butter together for about a minute. Add in the milk and vanilla.
  4. Gradually add the flour mixed and mix for 2 minutes.
  5. Add in the egg whites and beat for a minute. Don’t forget to scrape down the sides of the bowl to mix all the batter.
  6. Fill the cupcake liners half way; I ended up making 26 cupcakes instead of 24. Sprinkle blueberries and cherries over the top. Bake for 10 minutes.

The creation of the Streusel:

   10636211_10104003633917468_4722706283184896881_n

  1. Combine flour, oats, brown sugar and cinnamon together in a bowl. Cut butter in and use your hands to combine all ingredients until it resembles a crumble.
  2. When the cupcakes have baked for 10 minutes, take them out and sprinkle the streusel over the top of the cupcakes. Return to oven for another 22 minutes.

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*Original Recipe can be found in:

Winter, Reed. “Blueberry Crisp Cupcakes.” The great cupcake book exquisite cupcake recipes for year ’round baking. Minneapolis, MN: Northland Aluminum Products, Inc. ;, 2011. 26. Print.

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