Crumbl Lemon Blueberry Muffin Cookies
Crumbl Lemon Blueberry Muffin Cookies—a sweet little mashup that’s bursting with tangy lemon flavor, juicy blueberries, and that soft muffin-like texture we all crave.
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.