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Blueberry Lemon Crumbles


These irresistible mini-muffin shaped cookies have a brown sugar crunch and an intensely fruity burst of blueberry and lemon flavor.



1. Preheat oven to 375 degrees Fahrenheit. Toast almonds in a single layer until golden, three to five minutes, stirring once. Cool. Leave oven on.
2. Using a food processor, pulse flour, sugars, one teaspoon lemon zest, cinnamon, and salt until combined. Add margarine and pulse for a few seconds. Add yolks and vanilla, and process until mixture begins to come together in clumps.
3. Transfer 1 and 1/3 cups dough to a bowl and stir in almonds (some will break). Set aside for almond crumble topping.
4. Gather remaining dough into a ball. Grease bottoms, sides, and top of mini muffin pans.
5. Press one tablespoon of dough into the bottom and up the sides of each muffin cup. Chill until the dough is firm (place in freezer for 10 minutes).


1. Meanwhile, stir together remaining teaspoon zest, two teaspoons lemon juice, blueberries, and blueberry filling or preserves.
2. Spoon half a teaspoon of mixture onto the dough in each muffin cup.
3. Crumble one teaspoon of almond topping evenly into each cup.
4. Bake until filling bubbles, about 20 to 25 minutes. Cool completely.
5. Loosen edges with spatula or sharp knife and remove from pan.


Photography and Styling by Chavi Feldman