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These CRUMBL blueberry crumb cake cookies are the perfect spring and summer cookie recipe. They’re made with fresh blueberries, graham crackers, and a tangy lemon sugar glaze.

If you enjoyed this recipe, you’ll also like these CRUMBL Caramel Coconut Fudge Cookies, The Best CRUMBL Snickerdoodle Cupcake Cookies and also Tropical Chilled CRUMBL Coconut Lime Cookies.

Crumbl blueberry cookies

A few months ago, after trying the crumbl blueberry crumb cake cookies I immediately fell in love. It was the perfect balance of graham cracker flavors, lemon, as well as blueberries.

The cookie itself was not as sweet as the cookies crumbl usually puts out which made me so freaking happy. If you don’t know, I’m really not the biggest fan of overly sweet things… My treats have to have a balance of sweetness, always!

The beauty of this recipe is that it tastes like a muffin top cookie or a blueberry muffin top cookie, should I say. It has a slight hint of lemon, graham crackers, and a pop of fresh blueberries here and there.

It is finished with a homamde tangy lemon glaze that makes the cookies both look good and taste even better. The best part is that you can make this recipe in a stand mixer or by hand. Whatever you have will work in this case.

Close up of blueberry crumb cake cookies from crumbl

Why you need to make this recipe!

  • These cookies taste just like the one’s from CRUMBL.
  • They are not too sweet.
  • Each cookie has the perfect amount of fresh blueberries baked in there.
  • The easy homamde lemon glaze will take your cookies from good to amazing!
  • Each cookie is thick, soft, and chewy.

The OG blueberry crumb cake cookie from CRUMBL was delicious. It was soft and chewy, had flavors of lemon, graham crackers, and fresh blueberries.

Texturally, I would compare it to a blueberry muffin top cookie that melts in your mouth with every bite, then add bursts of blueberries in there and you got yourself this wonder of a cookie.

CRUMBL blueberry crumb cake cookie ingredients

Ingredients for this Blueberry curmb cake cookies

Here are the ingredients you will need to make these blueberry crumb cake cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

  • Butter- You will need softened butter, I use unsalted butter for this recipe as well.
  • Brown & grnaulated sugar– The mixture of the sugars will add both depth of flavor as well as keep the cookies soft and chewy!
  • Egg– The egg is the binding element for these cookies. Make sure to let it get to room temperature before using it.
  • Lemon zest & juice– The lemon juice and the lemon zest are used in both the cookie recipe as well as the lemon glaze.
  • Lemon extract The lemon extract will add a little more lemon flavor to this cookie recipe.
  • Sour cream– Make sure to use full fat sour cream in these cookies. It will keep them soft and give them that muffin top cookie texture.
  • Flour– You will need all purpose flour for these. To get the exact same recipe as me, it is better to use a scale and measure out your dry ingredients properly.
  • Baking powder– The baking powder will help add some height to your cookies
  • Graham crackers– The graham cracker mixture will be added to the cookie batter as well as used to roll the cookies in there before baking.
  • Salt– The salt will help balance out the sweetness of the cookies
  • Blueberry– The fresh blueberries are the highlight of this recipe!
  • Powdered sugar– The powdered sugar is used to make the lemon glaze drizzle at the end.

How to make the best CRUMBL blueberry muffin top cookies

This is how you can make these blueberry cookies. Make sure to scroll down to the recipe card for the full detailed instructions!

  1. Cream the butter, brown sugar, and granulated sugar together.
  2. Add in the egg, lemon zest, lemon juice, lemon extract, and sour cream and mix.
  3. Mix in the flour. baking powder, crushed graham crackers, and salt and mix.
  4. Fold in the fresh blueberries.
  5. Scoop out the cookie dough and roll in the graham cracker mixture.
  6. Bake in the preheated oven then let the cookies cool down.

Make the lemon glaze

  • Mix the powdered sugar, lemon zest, and lemon juice together until smooth.
  • Drizzle the cookies with the lemon glaze and enjoy!

Frequently asked questions – FAQ

How to store Crumbl blueberry crumb cake cookies?

You can store these cookies in an airtight container at room temperature for up to 2 days or you can refrigerate them in an airtight container for up to 5 days.

You can also freeze these blueberry crumb cake cookies in an airtight container for up to 2 months in an airtight container as well.

Inside of the CRUMBL blueberry crumb cake cookies

Are these CRUMBL cookies “blueberry muffin top cookies”?

I would say yes! Even though CRUMBL didn’t say that they were muffin top cookies, they are exactly that.

They are soft and cakey just like a muffin top and don’t taste too sweet at all. They are the perfect breakfast cookies, or midday snack for when that sweet tooth hits.

CRUMBL blueberry crumb cake cookies

If you made these CRUMBL blueberry crumb cake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton 

CRUMBL blueberry crumb cake cookies
5 from 33 votes

CRUMBL Blueberry Crumb Cake Cookies

This CRUMBL Blueberry crumb cake cookie resembles those thick blueberry muffin top cookies but better. The lemon helps bring out the freshness of the blueberries even more too!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 12 cookies
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Ingredients 
 

  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg at room temperature
  • 1/2 tbsp lemon zest
  • 1 tsp lemon juice
  • 1/2 tsp lemon extract
  • 1/4 cup sour cream
  • 2 cup all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 2 tbsp graham cracker crumbs
  • 1/4 tsp salt
  • 1 cup blueberries
  • 1/4 cup graham cracker crumbs for rolling cookies

Lemon glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp lemon zest
  • 2-4 tsp lemon juice

Instructions 

  • Preheat the oven to 375F then line a baking sheet with parchment paper then set aside.
  • Cream the butter, brown sugar, and granulated sugar until smooth. Add in the egg, lemon zest, lemon juice, lemon extract, and sour cream and mix until combined.
  • Add in the flour, baking powder, crushed graham crackers, and salt and mix until the dry mixture disappears then fold in the fresh blueberries.
  • Using a large cookie scooper scoop out 12 equally sized cookie dough balls. Roll them in between the palm of your hands then roll them in the crushed graham crackers.
  • Place the cookies on a baking sheet and bake for 14-15 minutes. Once baked, let them cool down fully on the baking sheet.

Make the lemon glaze.

  • In a small bowl, mix the powdered sugar, lemon zest, and lemon juice together until smooth. If the glaze is too thick add 1/4 tsp lemon juice at a time and mix again.
  • Drizzle the lemon glaze over the cookies, let it set, and enjoy.

Notes

How to store Crumbl blueberry crumb cake cookies?

You can store these cookies in an airtight container at room temperature for up to 2 days or you can refrigerate them in an airtight container for up to 5 days.
You can also freeze these blueberry crumb cake cookies in an airtight container for up to 2 months in an airtight container as well.

Nutrition

Calories: 276Calories | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 204mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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5 from 33 votes (17 ratings without comment)

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Recipe Rating




36 Comments

  1. Terene says:

    5 stars
    I really like these cookies–made them with gluten free Namaste flour and Smart Balance and they were perfect. I think next time I will make them smaller to get 18 or 20 cookies. Thank you

  2. Jamie says:

    5 stars
    I made this recipe yesterday and OMG!!!! They turned out so delicious. I’ve never had this cookie from Crumbl so I’m not sure how this recipe compares to theirs, but it doesn’t matter. I am already being asked by family and friends when I’m making them again. Thanks for sharing this!

    1. Chahinez says:

      You’re very welcome and I’m glad your family liked them!

  3. Laura says:

    5 stars
    These are fabulous! Two friends told me it was the best cookie they ever tasted! I omitted the lemon extract on the second batch with no noticeable loss in flavor.

    1. Chahinez says:

      I’m glad you enjoyed the recipe!

  4. Emily says:

    5 stars
    Wonderful recipe and easy to follow! My family raved about these cookies! Thank you so much!

    1. Chahinez says:

      Glad to hear that your family loved them Emily!

  5. Christie says:

    5 stars
    OMG! I think these are the best cookies I have ever made!!!!

    1. Chahinez says:

      YAY! Thank you Christie!

  6. Aisha says:

    5 stars
    Absolutely the best!

    1. Chahinez says:

      So glad to hear that!

  7. Tess Christensen says:

    5 stars
    These cookies are delicious!! I ended up making them smaller than suggested just to have more cookies! Thank you so much for this recipe! It was a huge success and so easy to make!

    1. Chahinez says:

      I’m glad you enjoyed them Tess. Thank you!

    2. Teri Z says:

      5 stars
      If you make the cookies smaller, how do you adjust the baking time?
      Do you adjust the temperature also?

      1. Chahinez says:

        You can bake then for about minutes less! No need to adjust the temperature.