Baking In Stilettos/ Recipe/ Tried and True Recipes

Blueberry Crumb Cups

A recipe for Blueberry Crumb Cups it’s A MUST to try. I don’t know if I talked about it before here but I get a tad over the moon for blueberries. It started when I was a child and fell immediately for the blueberries on the blueberry cheesecake. I could care less about the cheesecake – it was those blueberries I was after. To this day, if there is something blueberry on the menu, I must try it.

These are so amazing I will be making them again. They didn’t last long in my home. I also did an experiment – I used one mini-muffin pan and I did one regular muffin pan. While the regular muffin pan was a bit cumbersome, I really feel these have to be in a mini-muffin pan to get the perfect effect. Let’s just say not an ounce of blueberry crumb cup stuck to anything.

Gather Your Ingredients

So thankful I purchased this pastry cutter eons ago

I went a bit crazy with the blueberries – less is not more in this case.

The end result – the perfect bite-size blueberry treat.

 

Blueberry Crumb Cups
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Recipe Image

Ingredients

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

Instructions

  1. Preheat the oven to 375.
  2. Spray 2 mini muffin pans with nonstick cooking spray.
  3. Mix 1/2 cup of sugar, 1/2 cup of brown sugar, AP flour, cake flour and baking powder. Add in salt and lemon zest and mix.
  4. With either a fork or pastry cutter, mix the dry mixture with the butter, egg and cream cheese.
  5. With the crumbly mixture, fill the mini muffin tins 1/3 of the way, tapping the mixture down to form a crust. Reserve the leftover for the topping.
  6. In another bowl, mix the remaining 1/4 cup of sugar, maple syrup, lemon juice and cornstarch.
  7. Mix in the blueberries, taking extra care to not try to break them.
  8. Add the blueberry mixture tot he mini-muffin tins.
  9. Add the remaining crumb topping mixture to the berries, allowing them to peek through a bit.
  10. Bake for 35 to 40 minutes until the tops are golden.
  11. Cool on a wire rack.
  12. Enjoy.

Nutrition

Calories

4248 cal

Fat

141 g

Carbs

703 g

Protein

62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
397
https://cookinginstilettos.com/blueberry-crumb-cups/

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