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:

Preheat oven to 350 degrees and line cupcake pans with liners.
Combine flour, baking powder and salt in a medium bowl.
Using an electric mixer beat the sugar and butter together for about a minute. Add in the milk and vanilla.
Gradually add the flour mixed and mix for 2 minutes.
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.
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:

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.
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.