Blueberry Crumb Cups

Right now, looking at these photos, I wish I hadn’t eaten all of these last week. I want more. They’re so easy to pop in your mouth, bite size or maybe 2 bites (for me) of delicious crumbly cake and gooey blueberry filling. And the part that I thought was great was how much tastier they got when they were cooled off completely. Seriously, you have to try your hardest to let them cool, you’ll be amazed!

I tried to cut out some of the butter from the recipe and replaced it with cream cheese. When I see 2 sticks of butter in a recipe my knee-jerk reaction is “Eeek!”. I’m no saint when it comes to cooking but I’m trying to get better. Plus I actually like the use of cream cheese in baked goods, I feel like it gives you a nice moist cake.

I have to say that when I was trying to crumble the butter & cream cheese into the flour I started thinking that making this recipe was a mistake. I had two cartons of delicious blueberries and I wanted to do something quick and easy. I’m so glad I stuck through the cramping arm for this one. I need to get more blueberries as soon as possible to make these again. I teased the guys at work, saying I left the container at home (which I had) but then when I got home, I just couldn’t stop eating them!

So I need to make it up to them, and of course, fulfill my blueberry crumb bite craving. 🙂

Blueberry Crumb Cups
adapted from Smitten Kitchen


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


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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15 Responses to “Blueberry Crumb Cups”

  1. February 23, 2012 at 4:41 pm #

    I would have the same problem and eat way too many of them–it looks like using the gorgeous blueberries was worth it!

  2. February 22, 2012 at 3:21 am #

    I can see why you wish you had more…I wish I had some too. Stuff like this is dangerous for me though. I would think it’s great portion control, so I can eat just one…or two… or more! Yu, that’s all I have to say!!!

  3. February 22, 2012 at 1:06 am #

    These look absolutely amazing! I am stunned that you used cream cheese in place of butter….brilliant! When I see 2 sticks of butter, I still think, “YUM!”. I’m getting there, but I do love my baked goods!

  4. February 21, 2012 at 10:49 pm #

    These look so scrumptious. I am going to make these as soon as I can get my hands on some blue berries.

  5. February 21, 2012 at 8:37 pm #

    Just the term crumb cups makes me think of heaven. They are so cute and look delicious. I can see how they disappeared so fast.

  6. February 21, 2012 at 8:14 pm #

    Love, love blueberries! Totally making these. Thank you for sharing. Following you on Twitter 🙂 Check me out @ scq.blogger.

    Look forward to sharing recipes!


  7. February 21, 2012 at 8:00 pm #

    I’m a huge fan of all things crumble/buckle/grunt. They just remind me of summertime! This looks delicious, thanks for sharing!

  8. February 21, 2012 at 7:59 pm #

    Those look amazing! I love all the blueberry oozing out all over the place!

  9. February 21, 2012 at 7:06 pm #

    Oh, these mini crumb cakes look terrific! So full of yummy blueberries…they’re almost health food, right?

  10. February 21, 2012 at 4:56 pm #

    These look so good! Is AP flour, all-purpose? Geez, that might have been a dumb question.
    Great recipe. We are huge blueberry fans so I may try a clean version with some frozen berries. Yum!

    • Lacy DeVeney
      February 21, 2012 at 8:10 pm #

      Hey Kimberly! Thank you! Yea that’s all purpose, sorry, got lazy! 🙂

  11. February 21, 2012 at 4:40 pm #

    Brilliant job with these blueberry crumb cups. Love the addition of the citrus zest. Perfect acidic punch.

    Be well

  12. February 21, 2012 at 11:21 am #

    The best part of a blueberry muffin is the crumble and the fruit, so I can easily see these to be a new addiction! Now you have me wanting to make a trip to the grocery store for blueberries. These look so tasty-saving the recipe! Thanks for sharing this one.


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