Blueberry lovers rejoice, you're going to love these copycat Crumbl Blueberry Muffin Cookies! Made with a soft and chewy sugar cookie base bursting with fresh blueberries and topped with drizzled icing.
Why You Will Love This Recipe
If you love Crumbl's Blueberry Muffin cookies, you're going to love this copycat blueberry muffin Crumble cookie recipe! They're soft and chewy, with a perfect balance of sweetness and tartness from the blueberries. The icing drizzled graham cracker topping is the perfect finishing touch.
These knock off Crumbl style cookies will satisfy your Crumbl cookie craving!
- Affordable to make at home. The cost of ingredients for this recipe is significantly less than the cost of buying a dozen cookies from Crumbl.
- Easy to make. This recipe is simple to follow and only requires a few basic ingredients.
- Delicious. These cookies are sure to please everyone who tries them!
Jump to:
- Why You Will Love This Recipe
- Blueberry Muffin Crumble Cookie Ingredients
- How to Make Blueberry Muffin Crumble Cookies
- Cool and Ice
- Serving Suggestions
- Related Recipes
- Substitutions & Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Blueberry Muffin Crumble Cookie Ingredients
You will want to use fresh blueberries when making this copycat Crumbl cookie recipe whenever possible. Frozen or canned will work, but are much more fragile, and can turn the cookie batter blue.
Fresh blueberries will give you the best results, but if using frozen or canned, drain them well and fold them into the batter gently. Here's what you need to make these copycat Crumbl Blueberry Muffin cookies:
- Butter - Room temperature.
- Brown sugar
- Sugar - Granulated, white.
- Egg - Room temperature.
- Lemon juice
- Vanilla extract
- Flour
- Baking powder
- Salt
- Graham Crackers - Purchased as crumbs, or crushed Graham Crackers.
- Blueberries - Fresh, but frozen or drained canned blueberries will work.
- Powdered sugar - For the icing drizzle.
- Lemon juice - For the icing.
- Milk - For the icing.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Blueberry Muffin Crumble Cookies
- Preheat your oven to 375F and line two rimmed baking sheets with parchment paper, or spray with non stick cooking spray.
Cream the Butter and Sugar
- Using a large mixing bowl, cream the butter, brown sugar, and granulated sugar for 4-5 minutes, or until fluffy.
- Mix in the eggs, lemon juice, vanilla extract, and sour cream until fully combined.
Add the Dry Ingredients
- Crush the graham crackers for the recipe. Place them in a food processor and gently pulse, or place in a plastic bag and crush with a rolling pin. Set aside ½ cup of graham cracker crumb in a bowl for later.
- Add the flour, baking powder, crushed graham crackers, and salt. Mix until combined.
- Fold in the fresh blueberries. Fresh blueberries work best, if using canned or frozen, drain first.
Scoop and Bake
- Scoop a ball of cookie dough and roll it the small bowl filled with crushed graham crackers.
- Place on the baking sheet and flatten to about 1" thick patty.
- Bake the cookies 13-14 minutes in the preheated oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
PRO TIP: If you used frozen blueberries, bake these large cookies 15-16 minutes.
Cool and Ice
To make the glaze, combine the powdered sugar, lemon juice, and milk in a small bowl until smooth. Drizzle the icing over the cookies. Let sit until glaze has set.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Crumbl Blueberry Muffin Cookies are best served warm. You can serve them plain or with a scoop of ice cream or a dollop of whipped cream. The cookies are also delicious with a cup of coffee or tea.
If you love Crumbl cookies, see our other Crumble Cookie copycat recipes:
Related Recipes
Substitutions & Variations
Copycat Crumble Blueberry Muffin cookies can be made with fresh, frozen, or canned blueberries, but they are the best using fresh berries.
If you use frozen, rise off the ice crystals and blot them dry, and mix in while still frozen. If using canned, drain the blueberries well.
Equipment
Equipment can have a big impact on how a recipe turns out. .
- Rimmed Baking Sheet Set with Cooling Rack
- Large Cookie Scoop
- Parchment Paper Sheets
- Kitchen Air Hand Mixer
Storage and Reheating
These copycat blueberry muffin Crumble cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
To freeze the cookies, bake them and cool them completely. Then, wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.
When you are ready to eat the cookies, thaw them overnight in the refrigerator or at room temperature for a few hours.
Tips for Success
- Don't overmix the batter.
- Bake the cookies until they are just golden brown.
- Let the cookies cool completely before frosting them.
Frequently Asked Questions
You can use frozen blueberries. Frozen blueberries will release more water during baking, which can make the cookies soggy. Be sure to drain the frozen blueberries well before adding them to the batter.
Yes, you can use other types of berries in this Crumbl blueberry muffin cookie recipe. Some other berries that would work well include raspberries, blackberries, and diced strawberries.
Yes, you can make these Crumble copycat blueberry cookies gluten-free by using gluten-free flour. Just be sure to use a gluten-free flour that is specifically designed for baking cookies, as some gluten-free flours are not as absorbent as regular flour and may require more moisture in the batter.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Crumbl Blueberry Muffin Cookies
Equipment
Ingredients
- ½ cup butter room temperature
- ½ cup brown sugar
- ⅔ cup sugar
- 1 large egg room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 cup flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Graham Cracker crumbs or crushed Graham Crackers
- 1 cup blueberries fresh, frozen, or drained canned
- ½ cup Graham Cracker Crumbs Additional, to roll cookie balls in
Icing
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 3 tablespoon milk
Instructions
- Preheat your oven to 375F and line two rimmed baking sheets with parchment paper, or spray with non stick cooking spray.
- Using a large mixing bowl, cream the butter, brown sugar, and granulated sugar for 4-5 minutes, or until fluffy.½ cup butter, ½ cup brown sugar, ⅔ cup sugar
- Mix in the eggs, lemon juice, vanilla extract, and sour cream until fully combined.1 large egg, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ¼ cup sour cream
- Add the flour, baking powder, crushed graham crackers, and salt. Mix until combined.PRO TIP: If using whole Graham Crackers, pace them in a food processor and gently pulse, or place in a plastic bag and crush with a rolling pin. Set aside ½ cup of graham cracker crumb in a bowl for later.2 cup flour, 1½ teaspoon baking powder, ¼ teaspoon salt, ¼ cup Graham Cracker crumbs
- Fold in the fresh blueberries. Fresh blueberries work best, if using canned or frozen, drain first.1 cup blueberries
- Scoop a ball of cookie dough and roll it the small bowl filled with crushed graham crackers. Place on the baking sheet and flatten to about 1" thick patty.½ cup Graham Cracker Crumbs
- Bake the cookies 13-14 minutes in the preheated oven. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, lemon juice, and milk in a small bowl until smooth. Drizzle the icing over the cookies. Let sit until glaze has set.½ cup powdered sugar, 1 teaspoon lemon juice, 3 tablespoon milk
Notes
- Don't overmix the batter.
- Bake the cookies until they are just golden brown.
- Let the cookies cool completely before frosting them.
Leave a Reply