When I asked my husband to buy frozen blueberries, I was half expecting that he’d come home with a pack of “Baguio-grown” blueberries. Wishful thinking, I guess, because there were only packs of imported blueberries in the supermarket. We grow blueberries at Trinidad Valley in Benguet but we never seem to be able to find them in local markets. Too little production or because they are exported directly leaving us local consumers who pine for blueberries with no choice but to buy imported frozen blueberries at exorbitant prices? Ah… the irony of an export-based economy — it’s like being encouraged to plant corn from imported seeds instead of rice, and then import rice when local supply runs short.
But enough about my disappointment over the availability of locally grown blueberries.
These blueberry streusel cupcakes were made using the same recipe I used for the strawberry streusel cake. The only difference is that I had leftover streusel mixture.
So, if you prefer 7 cupcakes (the same recipe will yield 7 cupcakes) instead of one 8-inch cake, just follow the strawberry streusel cake recipe but use only half as much ingredients for the streusel topping. If you use paper liners, you won’t need to grease the cupcake pans. Fill the cupcake pans until 3/4 full, add about a tablespoonful of frozen blueberries (no need to thaw) per cupcake and sprinkle with the streusel topping. Reduce the oven temperature to 160oC and bake the cupcakes for 30 to 35 minutes.