Crumbl Blueberry Muffin Cookies with Streusel and Lemon Glaze Recipe
These Crumbl Blueberry Muffin Cookies with Streusel are a delightful treat that combines the soft, moist texture of a blueberry muffin with the convenience and chewiness of a cookie. Enhanced with a zesty lemon glaze and rolled in graham cracker crumbs for added crunch, these cookies are bursting with fresh blueberries and offer a perfect balance of sweetness and tanginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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 cups 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 Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg, lemon zest, lemon juice, lemon extract, and sour cream until the ingredients are fully incorporated, adding a bright and tangy flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, graham cracker crumbs, and salt. Gradually add the dry ingredients to the wet mixture and stir until no dry flour remains.
- Fold in Blueberries: Gently fold fresh blueberries into the dough, being careful not to crush them to maintain their juiciness.
- Scoop and Roll: Use a large cookie scooper to portion out 12 even balls of cookie dough. Roll each ball between your palms for smoothness, then roll them in the additional graham cracker crumbs to add a crunchy coating.
- Bake Cookies: Arrange the cookie dough balls on the prepared baking sheet and bake in the preheated oven for 14-15 minutes until the edges are lightly golden and the centers are set.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet; this helps them firm up and sets their chewy texture.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth. Adjust the consistency by adding lemon juice 1/4 teaspoon at a time if too thick.
- Glaze Cookies: Drizzle the lemon glaze over the cooled cookies and allow it to set before serving for a sweet and tangy finish.
Notes
- Store cookies in an airtight container at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days to maintain freshness.
- Freeze cookies in an airtight container for up to 2 months; thaw before serving.
- Be gentle when folding in blueberries to prevent them from bursting and coloring the dough.
Keywords: Blueberry muffin cookies, Crumbl copycat cookies, lemon glaze cookies, blueberry streusel cookies, soft chewy cookies
