Crumbl-inspired muffin cookies taste like sunshine in every bite.
Looking for a treat that perfectly blends the fluffy, cake-like flavor of a muffin and is fully irresistible? Say hello to the Crumbl Lemon Blueberry Muffin Cookies.
These delicious little sweets are bursting with plump blueberries and tangy citrus flavor. Unlike typical heavy cookies, these muffin-inspired bites are incredibly soft and moist, which we all crave.
They’re light and tender, perfect for brunch, tea time, or a healthier snack. If you love lemony desserts and appreciate the freshness of fruit, Crumbl Lemon Blueberry Muffin Cookies is a must-try easy recipe.
Made with wholesome ingredients like Greek yogurt, fresh blueberries, and real lemon zest, they’re a delicious way to satisfy your sweet tooth without the sugar or fat.
Why You’ll Love These Cookies
- Bakery-style at home: Skip the Crumbl line and recreate their famous cookie right in your kitchen.
- Soft, pillowy texture: These aren’t your usual dense cookies—they’re fluffy like muffins, with golden edges.
- Fresh & fruity: Bursting with real lemon zest, lemon juice, and fresh (or frozen!) blueberries.
- Healthier twist: Greek yogurt adds protein and creaminess while cutting down on butter and sugar.
- Crowd-pleaser: Perfect for brunch, picnics, tea time, or just a midnight kitchen raid.
If you’ve ever typed “best blueberry muffin cookies” or “Crumbl copycat lemon blueberry muffin cookies recipe” into Google, you just landed in the right place. 🙌
Ingredients You’ll Need
Here’s the short shopping list for these chewy lemon-blueberry muffin cookies wonders:
- 1 ½ cups all-purpose flour – the base for our dough
- ½ tsp baking soda & ½ tsp baking powder – gives that muffin-like lift
- ¼ tsp salt – balances the sweetness
- Zest of 1 lemon – big citrus punch
- ½ cup unsalted butter, softened – for richness
- ½ cup granulated sugar – just enough sweetness
- ¼ cup plain Greek yogurt – keeps cookies moist & adds protein
- 1 large egg – helps bind everything together
- 1 tsp vanilla extract – rounds out the flavor
- 1 tbsp fresh lemon juice – tangy and bright
- 1 cup fresh or frozen blueberries – if frozen, don’t thaw!
- Optional: powdered sugar for dusting OR lemon glaze
Tip: Want to go full Crumbl copycat? Add a crumbly streusel topping (made with flour, butter, and sugar) and drizzle with a tangy lemon glaze. Your kitchen will smell like heaven.
Step-by-Step Instructions
1. Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest.
3. Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
4. Add Wet Ingredients
Mix in Greek yogurt, egg, vanilla, and lemon juice. The batter should be creamy and smooth.
5. Combine Wet & Dry
Gradually stir the dry mixture into the wet ingredients until just combined—don’t overmix!
6. Fold in Blueberries
Using a spatula, gently fold in fresh or frozen blueberries. Be careful not to squish them (unless you like purple cookies ).
7. Scoop & Bake
Drop spoonfuls (about 1 tablespoon each) onto your baking sheet, leaving 2 inches between cookies. Bake for 12–15 minutes, until the edges are lightly golden and the tops are set.
8. Cool & Finish
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally, dust with powdered sugar or drizzle with a simple lemon glaze.
Optional Lemon Glaze Recipe 🍋
Mix together:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
- ½ tsp lemon zest
Drizzle over cooled cookies for that true Crumbl-style finish.
Time & Yield
- Prep Time: 15 minutes
- Bake Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18–20 cookies
Nutrition (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 2.5 g |
| Carbohydrates | 15 g |
| Sugars | 6 g |
| Fiber | 1 g |
| Total Fat | 4.5 g |
| Saturated Fat | 2.5 g |
| Sodium | 75 mg |
| Vitamin C | 3% DV |
| Calcium | 2% DV |
Health Benefits
- Antioxidant boost: Blueberries are packed with antioxidants that fight oxidative stress.
- Vitamin C power: Lemon juice and zest give you a natural dose of vitamin C.
- Protein & probiotics: Greek yogurt makes these lighter but still satisfying.
- Less sugar & butter: A treat you can enjoy more often without the guilt.
- Mood-lifting: Bright citrus flavor is known to uplift your mood (seriously, it works!).
Pro Baker Tips
- Frozen berries: Toss them in 1 tsp of flour before folding in to prevent bleeding.
- Bakery-style look: Use a cookie scoop for perfectly round cookies.
- Streusel topping: Mix ¼ cup flour, 2 tbsp sugar, and 2 tbsp cold butter. Crumble on top before baking for that muffin vibe.
- Storage: Keep in an airtight container at room temp for 2–3 days, or freeze for up to 2 months.
Please note the crumb topping/streusel is adapted from Sugar Spun Run’s excellent streusel recipe.
Variations You’ll Love
- Blueberry White Chocolate Cookies – fold in white chocolate chips for an extra sweet twist.
- Lemon Poppy Seed Muffin Cookies – swap blueberries for poppy seeds.
- Mixed Berry Muffin Cookies – try raspberries or blackberries for variety.
- Glazed Bakery Style – top with glaze + streusel for a real Crumbl copycat.
FAQs for Blueberry Muffin Cookies
1. Can I use frozen blueberries?
Yes! Just don’t thaw them before baking to avoid soggy cookies.
2. Do these taste more like cookies or muffins?
They’re the best of both worlds—soft and chewy like cookies, but fluffy like muffins.
3. Can I make these ahead of time?
Absolutely. Store dough balls in the fridge for up to 48 hours, or freeze for later.
4. How do I get that bakery-style dome?
Chill the dough for 30 minutes before baking for extra lift.
Serving Ideas
- Pair with hot coffee or iced tea for the perfect brunch treat.
- Pack in lunchboxes for a fruity snack.
- Serve with a scoop of vanilla ice cream for dessert.
- Or… eat them straight from the cooling rack (no judgment).
And if you’re serious about cookie baking, you might want to grab a cookie scoop on Amazon—it keeps your cookies uniform and bakery-pretty.
Final Sweet Bite 🍪
These Crumbl Lemon Blueberry Muffin Cookies are everything you didn’t know you needed—soft, chewy, tangy, sweet, and totally bakery-style. They’re proof that cookies don’t always have to be chocolate to be irresistible.
So, grab your whisk, zest that lemon, and let’s bake happiness one cookie at a time. Because life’s too short for boring cookies. 😉
Chia Pudding with Berries Breakfast
Looking for a healthier way to enjoy berries? Try this creamy Chia Pudding with Berries for an easy breakfast or snack.
Crumbl Lemon Blueberry Muffin Cookies
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
Zest of 1 lemon
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 tbsp lemon juice (fresh)
1 cup fresh or frozen blueberries (if frozen, do not thaw)
Optional: Powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Add Greek yogurt, egg, vanilla extract, and lemon juice. Beat until smooth.
Gradually stir in the dry ingredients until just combined.
Gently fold in the blueberries with a spatula—don’t overmix.
Drop tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
Bake for 12–15 minutes or until edges are lightly golden and tops are set.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving.
Notes
- You can use fresh or frozen blueberries—if using frozen, don’t thaw them before mixing into the dough.
- For extra bakery-style flavor, add a streusel topping or drizzle with a simple lemon glaze after baking.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Chill the dough for 30 minutes before baking if you prefer thicker, puffier cookies.
