Blueberry Crisp Cupcakes
Blueberries are native to North America and are often referred to as a ‘superfood’ due to their high levels of antioxidants.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Blueberry Crisp Cupcakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a large bowl, combine the flour, sugar, oats, cinnamon, baking powder, and salt.
-
Cut the butter into small pieces and add it to the dry ingredients. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
-
In a separate bowl, whisk together the milk, vanilla extract, and lemon juice. Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Gently fold in the blueberries.
-
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
-
In a small bowl, mix together some additional oats, sugar, and cinnamon. Sprinkle this mixture over the tops of the cupcakes.
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
-
Enjoy these delicious Blueberry Crisp Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 33g11%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
