Blueberry crumb cups

8 servings
15 min
45 min


Number of serving: 8
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


  • 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.


Blueberry Crumb Cups, photo 1
Blueberry Crumb Cups, photo 2
Blueberry Crumb Cups, photo 3


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