For the shell:
6 sheet of phyllo pastry
4 ounces melted butter
4 ounces cinnamon sugar
For the filling:
6 cup fresh blueberry
1/4 cup granulated sugar
1 lemon juice
I orange zest
1 tablespoon cinnamon
4 tablespoon corn starch
1 teaspoon salt
For the crumb topping:
1 1/2 cup flour
2/3 butter
12 tablespoon sugar
Brush one sheet of phyllo dough with melted butter and sprinkle with sugar, repeating this step five more times with each sheet of phyllo dough. Cut the phyllo stack lengthwise into one strip, cut crosswise into three squares, and press the squares into 6 greased 3-inch muffin tins. Set aside.
Place the blueberries in a large bowl. In a separate bowl, combine the sugar, lemon juice, orange zest, cinnamon, corn starch, and salt. Sprinkle the mixture over the blueberries and toss to coat to coat. Transfer the blueberry mixture to the phyllo cups and set aside.
Make the topping by combining the flour, butter sugar and salt and working them into a crumbly consistency. Sprinkle the topping over the blueberry and bake at 325 degree for 25-30 minutes. Serve with vanilla ice cream.