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1
Set oven to 350 degrees F.
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2
Lighty grease 30 regular-size muffin tins or line with paper muffin liners.
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3
For the cupcake, in a bowl combine flour, baking powder and salt; set aside.
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4
In another bowl beat sugar with softened butter and almond extract until fluffy using an electric mixer (about 3 minutes).
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5
Add in milk; beat until combined.
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6
Gradually beat in the flour mixture; beat at medium speed for 2 minutes.
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7
Add in egg whites; beat at medium speed for 1 minute.
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8
Spoon/divide the batter between the prepared muffin tins about half full.
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9
Spoon the blueberries over the batter.
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10
Bake for 10 minutes.
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11
Meanwhile for the streusel, in a bowl combine 1/3 cup flour, oats, brown sugar and cinnamon; mix well.
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12
Using a pastry blender or fingers cut in a 1/4 cup softened butter until the mixture resembles coarse crumbs; stir in chopped nuts.
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13
After 10 minutes of baking time, remove the cupcakes from the oven; sprinkle the batter over each cupcake.
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14
Return to over and bake another 18-20 minutes or until golden brown and a toothpick inserted in middle comes out clean.
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15
Cool in muffin tins for 10 minutes.
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16
Remove cupcakes to wire racks to cool completely.
