Delish Blueberry Crumble Cookies
These are blueberry crumble cookies: chewy, slightly messy rounds of blueberry-studded dough with a crunchy, buttery crumble on top — basically a muffin and a cookie had a chaotic but delicious baby. Try them because they’re fancy enough to impress guests and low-effort enough to make you look like you own a cute bakery when actually you own three spatulas with unknown origins. Confession: I once tried to make a double batch in a pan that was too small. The cookies staged a rebellion and fused into one giant blueberry moon. It tasted great. Do not be me.
I made these the week my husband thought “preheating” was optional and the kids decided that cookie crumble makes a fantastic art medium. He stuck a fork in my mixing bowl to “taste test” and claimed it was “under-whisked.” The kids decorated the tray with blueberries like it was modern art. We ate them anyway, because rule #1 of parenting: edible equals success. Also, yes, I washed every dish because I don’t believe in living dangerously.
Why You’ll Love This Delish Blueberry Crumble Cookies
– They look like you put effort in but really require less precision than my last attempt at sourdough.
– Blueberries give bursts of fruity surprise—like tiny edible fireworks that won’t set off the smoke alarm.
– Crumble topping adds crunch, which makes you feel like a clever adult. Also hides any over-mixing sins.
– Kid-approved, husband-approved, and neighbor-approved provided you share at least three. I refuse to be the cookie monster who won’t share.
Time-Saving Hacks
– Use frozen blueberries. Thaw slightly and toss in a little flour so they don’t turn your dough into a purple disaster. It’s cheating, but a delicious kind.
– Dump everything into one bowl and mix by hand like a real person. Less stuff to wash = moral victory.
– Line the baking sheet with parchment. It feels fancy and saves you from scraping. Also prevents that pan-toothpick battle you’ll lose.
– Freeze scoops of dough on a tray, then store in a bag. Bake straight from frozen — bonus: portion control that you will absolutely ignore.
MORE OF OUR FAVORITE…
Serving Ideas
– With coffee for breakfast. With ice cream for the emotional late-night snack. With both if you are indecisive (like me).
– Serve with wine if the kids drove you nuts. It’s legal-ish in some states—just kidding, but also not.
– Keep it simple: three cookies on a plate looks like effort. One cookie looks desperate.
– Sprinkle a little flaky salt on top if you want to pretend you’re a food stylist instead of someone who forgot to buy more butter.
What to Serve It With
Serve warm with a glass of milk, coffee, or that leftover bubbly you’re saving for “something special.” Also acceptable: a nap because you deserve it.
Tips & Mistakes
– Don’t overmix. Unless you like dense cookies that cling to your soul.
– If your blueberries bleed too much, chill the dough for 15–30 minutes before baking. It helps contain the purple tide.
– Yes, the pan might be too small. No, I won’t wash fewer dishes — but I’ll grumble about it while I do.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
– Swap in raspberries, chopped strawberries, or chocolate chips for a mood change.
– Use brown butter for a toasty nutty vibe if you’re trying to impress someone who judges your butter game.
– Omit the crumble and call it “minimalist.” Nobody will stop you. Progress over perfection.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Delish Blueberry Crumble Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 cups all-purpose flour
- 1 cup blueberries fresh or frozen
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10 to 12 minutes in the preheated oven, until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
Featured Comments
“Made this last night and it was turned out amazing. Loved how the creamy came together.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“This creamy recipe was absolutely loved — the rich really stands out. Thanks!”
“This creamy recipe was absolutely loved — the sweet treat really stands out. Thanks!”
“This crowd-pleaser recipe was family favorite — the rich really stands out. Thanks!”
“New favorite here — family favorite. rich was spot on.”
“New favorite here — will make again. rich was spot on.”
“New favorite here — turned out amazing. sweet treat was spot on.”
“New favorite here — absolutely loved. sweet treat was spot on.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
