Blueberry Crisp Cupcakes
Indulge in the delightful fusion of fruity freshness and comforting crunch with these Blueberry Crisp Cupcakes! Perfectly moist vanilla cupcakes are studded with bursts of juicy fresh blueberries and topped with a golden, buttery crisp made from old-fashioned oats, brown sugar, and cinnamon. With just 20 minutes of prep time, this recipe transforms simple ingredients into a dessert that’s both elegant and homestyle. Ideal for summer gatherings or a cozy treat, these bakery-style cupcakes deliver the sweetness of blueberries and the nostalgic charm of a crisp in every bite. Serve them warm or at room temperature for a dessert experience that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 units Large eggs
- 1 cups Fresh blueberries
- 0.5 cups Old-fashioned oats
- 0.25 cups Brown sugar, packed
- 0.25 cups All-purpose flour (for crisp topping)
- 0.25 teaspoons Cinnamon
- 0.25 cups Unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the melted butter, milk, vanilla extract, and eggs until fully combined.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
In another bowl, prepare the crisp topping by combining the oats, brown sugar, all-purpose flour (for topping), and cinnamon. Mix well.
Add the cold, cubed butter to the crisp topping mixture and use a fork or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
Sprinkle the crisp topping generously over each cupcake, ensuring it covers the batter completely.
Bake the cupcakes in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve the Blueberry Crisp Cupcakes warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 221.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
