Blueberry crumb cups

Name: Blueberry crumb cups
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: En
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

Dessert

Easy

1 hour

Preparation

Preparation15 min

Cook time45 min

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.