Directions:

1. Preheat oven to 400 degrees and line pans with cupcake liners or use souffle cups like I did.

2. In a large bowl, sift flour, sugar, baking powder and salt together.

3. In a small bowl, combine egg, milk and oil.

4. Pour egg mixture, cranberries and white chocolate chips into dry ingredients and stir with a wooden spoon just until combined.

5. Gently fold in blueberries.

6. Topping: Mix sugar and cinnamon together. Cut in butter and mix well.

6. Fill liners 3/4 full, sprinkle with topping and bake for 16-20 minutes or until an inserted knife/toothpick comes out clean.