Go Back
+ servings
CRUMBL blueberry crumb cake cookies
Print Recipe
5 from 9 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 Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Keyword: blueberry cookies, blueberry muffin top cookies, crumbl blueberry crumb cake cookies, crumbl blueberry lemon cookies, CRUMBL copycat cookies
Servings: 12 cookies
Calories: 276kcal


  • 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


  • 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.


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.


Calories: 276kcal | 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