Blueberry Muffin Crumbl Cookies
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.
Servings: 12 cookies
Calories: 289kcal
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.
Nutrition
Calories: 289kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 209mg | Potassium: 76mg | Fiber: 1g | Sugar: 28g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg