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White Chocolate Blueberry Crumble Cups

White Chocolate Blueberry Crumble Cups

Stacey Thimmes - The Sugar Coated Cottage
White Chocolate Blueberry Crumble Cups. Classic blueberry crumble inside of a creamy white chocolate cup. New take on a summer classic.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Servings 6 cups


  • 12 oz white chocolate chips divided in half
  • 1 cup blueberries more for garnish
  • 1 Tbsp sugar
  • 1 tsp flour
  • 1/2 of one graham cracker
  • 1 tsp brown sugar


  • Line a muffin tray with 6 muffin cups. (I prefer the foil cups, they are sturdier)
  • Melt 1/2 the white chocolate (6 oz)
  • Evenly disperse the melted chocolate amongst the 6 cups.
  • Now pick up the muffin tray and swirl it around so the melted chocolate climbs up the sides cups, do this about 12-15 times/swirls. This is creating the sides of your candy cups.
  • Put in the freezer for 10 minutes.
  • While the chocolate is setting, put the blueberries, granulated sugar and flour in small sauce pan.
  • Cook over low heat until juices thicken stirring regularly.
  • Remove from heat, let cool completely. (to speed this up you can transfer to bow and place in freezer, freeze 10 minutes, stir half way through.)
  • Pull muffin tin and blueberries out of freezer and scoop blueberry mixture into each cup, about 1/2 Tbsp per cup.
  • Freeze 10 minutes.
  • Crush the graham cracker into fine crumb, mix in the brown sugar, set aside.
  • Melt remaining white chocolate.
  • Pull muffin tin from freezer, pour the remaining white chocolate over the cups evenly so all 6 cups get covered.
  • Sprinkle with graham mixture and blueberries. Refrigerate until set, about 2 hours.
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