Petitchef

Blueberry crumb cups

Dessert
8 servings
15 min
45 min
Easy

Ingredients

8

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.

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Photos

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

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