Blueberry Crumb Cups Recipe
Delicious blueberry crumb bars recipe. Shaped in mini muffin tins, full of fresh, sweet blueberries on a delicate crumb crust.
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
Directions
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 60 servings | |
| Calories 47 | |
| Calories from Fat 15 | 32% |
| Total Fat 1.66g | 2% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 53mg | 2% |
| Potassium 15mg | 0% |
| Total Carbs 8.05g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.62g | 4% |
| Protein 0.37g | 1% |
Languages
Comments
Loading older comments, please wait...
