Blueberry crumb cups

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon baking powder
• 1 cup cake flour
• 2 cups AP flour
• 1/2 cup (1 stick) salted butter
• 4 ounces 1/3 less fat cream cheese
• 1 egg
• zest & juice of 1/2 a lemon
• 1/2 teaspoon salt
• 4 cups fresh blueberries
• 1/4 cup sugar
• 2 tablespoons pure maple syrup
• 4 teaspoons cornstarch

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Preparation

• Preheat the oven to 375 degrees. Grease 2 mini muffin pans with nonstick cooking spray.
• In a large bowl stir together 1/2 cup granulated sugar, 1/2 cup brown sugar, both flours and baking powder. Mix in salt & lemon zest. Using a fork blend together with the butter, cream cheese and egg. Dough will be very crumbly but will stick together if pressed. Fill the mini muffin tins 1/3 of the way up, pushing down slightly. You will have mix leftover for topping.
• In a smaller bowl stir together the 1/4 cup sugar, maple syrup, lemon juice and cornstarch. Gently mix in the blueberries. Evenly distribute the blueberry mixture across the mini muffin tins.
• Crumble the remaining dough over the blueberries, blueberries can peak through slightly.
• Bake for 35-45 minutes or until tops are lightly browned. Cool completely before serving.
• Yields about 60 cups.