Blueberry Lemon Crumbles

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

1h 25m 24
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Tree nuts, Egg

Directions

Dough

  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).

Filling

  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.

Credit

Description:

Photography and Styling by Chavi Feldman

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almond crust blueberries blueberry crumble blueberry filling blueberry muffins lemon lemon flavor lemon zest mini muffin muffins summer summer fruits
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3 Comments

M S •

Margarine substitutions If I substitute margarine for oil what would the measurements be in cups?

Raquel Malul Kosher.com Team •
Reply to M S

3/4 cup of oil

Yehudis Suares •
Reply to M S

did you try it? I'm wondering if the recipe worked with oil

Tsila Sloane •

vegan version? Could I replace the egg yolks with something to make it vegan? Thank you!

Raquel Malul Kosher.com Team •
Reply to Tsila Sloane

Hi! I found this chart online for egg replacements https://www.healthline.com/nutrition/egg-substitutes#section7

Sarsh Friedman •

Can you bake it any other way? Cake? Pie? How can you turn these delicious looking cupcakes/muffins into one cake or pie?? Thanks!

Raquel Malul Kosher.com Team •
Reply to Sarsh Friedman

I've never tried it before but I don't think it would be an issue to do so. I would put the crust down into a pie dish or a square pyrex, then layer with the filling and the crumble. I would recommend baking it at 375 for 25 min. to see if it is done, if not I would keep checking it every 5-10 minutes until the filling bubbles and it looks done.