Blueberry Crumb Cups


by: Lacycakes

Delicious blueberry crumb bars recipe. Shaped in mini muffin tins, full of fresh, sweet blueberries on a delicate crumb crust.


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serves: 60

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 1/3 ounces less fat cream cheese

1 egg

1/2 zest & juice of a lemon

1/2 teaspoon salt

4 cups fresh blueberries

1/4 cup sugar

2 tablespoons pure maple syrup

4 teaspoons cornstarch

Nutrition Facts
Blueberry Crumb Cups

Servings Per Recipe: 60

Amount per Serving

Calories: 67

  • Total Fat: 2 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 7.9 mg
  • Sodium: 44.9 mg
  • Total Carbs: 11.5 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 5.8 g
  • Protein: 1 g

how is this calculated?

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1.  Preheat the oven to 375 degrees. Grease 2 mini muffin pans with nonstick cooking spray.

2.  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.

3.  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.

4.  Crumble the remaining dough over the blueberries, blueberries can peek through slightly.

5.  Bake for 35-45 minutes or until tops are lightly browned. Cool completely before serving.

6.  Yields about 60 cups.

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