Introduction

These Crumbl Blueberry Muffin Cookies with Streusel combine the best of both worlds: the tender, fruity delight of a blueberry muffin and the crispy, crumbly texture of a cookie. Topped with a zesty lemon glaze, they make a perfect treat for any time of day.

The image shows a stack of two blueberry scones with a golden brown, crumbly crust, dotted with dark purple blueberries throughout each scone. The top scone is drizzled with thin white icing lines. The scones rest directly on a white marbled surface, with scattered blueberries and a lemon wedge nearby, adding bright pops of blue and yellow color. The texture of the scones looks soft inside and crisp on the outside, with visible bits of sugar on top adding a sparkling effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup granulated sugar
1 large egg, at room temperature
1/2 tablespoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon lemon extract
1/4 cup sour cream
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons graham cracker crumbs
1/4 teaspoon salt
1 cup blueberries
1/4 cup graham cracker crumbs (for rolling cookies)
Lemon glaze:
1/2 cup powdered sugar
1/2 teaspoon lemon zest
2–4 teaspoons lemon juice

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
Step 2: In a bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Step 3: Add the egg, lemon zest, lemon juice, lemon extract, and sour cream to the butter mixture. Mix until just combined.
Step 4: In another bowl, whisk together the flour, baking powder, graham cracker crumbs, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until the flour is fully incorporated. Gently fold in the blueberries.
Step 6: Using a large cookie scoop, portion out 12 equal-sized dough balls. Roll each ball between your palms, then coat them evenly with the graham cracker crumbs.
Step 7: Place the coated cookie dough balls on the prepared baking sheet, spacing them apart. Bake for 14 to 15 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet.
Step 8: To make the lemon glaze, whisk together the powdered sugar, lemon zest, and 2 teaspoons of lemon juice in a small bowl until smooth. Add more lemon juice, a little at a time, if needed to reach your desired consistency.
Step 9: Drizzle the lemon glaze over the cooled cookies. Allow the glaze to set before serving. Enjoy!

Tips & Variations

For extra texture, try adding chopped nuts like walnuts or pecans to the dough.
Swap the blueberries for raspberries or blackberries for a different berry twist.
If fresh blueberries aren’t available, frozen berries can be used—just don’t thaw them before folding into the dough to prevent excess moisture.
For a stronger lemon flavor, increase the lemon zest slightly or add a touch more lemon extract.

Storage

Store these cookies in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them in an airtight container for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat briefly in a microwave or oven if you prefer them warm.

How to Serve

A stack of three thick, round blueberry scones with a crumbly golden-brown crust and a rough texture is placed on a white marbled surface. The scones have visible blueberries bursting through the top layer, which is lightly drizzled with white icing in thin lines. The top scone shows more crumb topping and juicy blueberry spots. Nearby, there are a few loose fresh blueberries and a slice of lemon in the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a non-dairy sour cream alternative to keep similar texture and flavor.

Can I prepare the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking. Bring the dough to room temperature before scooping and rolling if chilled.