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Directions:
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1. Preheat oven to 400 degrees and line pans with cupcake liners or use souffle cups like I did.
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2. In a large bowl, sift flour, sugar, baking powder and salt together.
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3. In a small bowl, combine egg, milk and oil.
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4. Pour egg mixture, cranberries and white chocolate chips into dry ingredients and stir with a wooden spoon just until combined.
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5. Gently fold in blueberries.
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6. Topping: Mix sugar and cinnamon together. Cut in butter and mix well.
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6. Fill liners 3/4 full, sprinkle with topping and bake for 16-20 minutes or until an inserted knife/toothpick comes out clean.