 |  |  |
 muffin mix in box w/real blueberries |  extracts, lemon peel & nutmeg |  cornstarch ~ baking powder |  drain blueberries |  microwave Craisins in blueberry juice |
 butter & sugar before muffin mix & flour |  flour & muffin mix smooth out dough |  fold in blueberries |  fold in drained Craisins |  6 1/4-cup balls staggered |
 press wet streusel into tops |  after baking |  Lemon Drizzle |  Waiting for drizzle to set |  big, thick & yummy! |
I found several different recipes for copycat Crumbl BLUEBERRY MUFFIN COOKIES, Crumbl BLUEBERRY CHEESECAKE COOKIES and also for Crumbl BLUEBERRY STREUSEL COFFEECAKE COOKIES. So, I took what I liked from each of them and ignored what I didn't like ~ then added in some of my own ideas. The result were big, softer cookies with BLUEBERRIES and lemon ~ and even a little bit of the graham cracker crumbs (from one of the recipes). There's a STREUSEL on top and then a LEMON DRIZZLE over that.
Copycat CRUMBL BLUEBERRY STREUSEL CRUMB CAKE COOKIES
(my combination of their Blueberry Muffin and Blueberry Crumb Cake Cookies)
10 TB unsalted butter, soft/room temp
1/4 cup dark brown sugar …………………...1 egg
1-1/2 tsp. vanilla extract……………………...1/2 tsp. lemon extract
1 blueberry muffin boxed mix (between 16.9-17.1 oz with REAL blueberries)
1/2 cup all-purpose flour (you may need more later)
1 TB cornstarch
1 TB graham cracker crumbs……………….1/2 tsp. baking powder
1/2 tsp. nutmeg (my own idea).....................1/4 tsp. dried lemon peel (also my own idea)
{TIP: If you want to add some FRESH BLUEBERRIES, you can VERY GENTLY fold them in with a rubber scraper when you add the other ones. If you want to add some DRIED BLUEBERRIES, add some water (or a little lemon juice) to about 1/4 cup dried blueberries & microwave 1 minute to plump them up. Then let them cool & drain before using. LIGHT BULB MOMENT! I used the drained blueberry liquid from the little can of real blueberries in the blueberry muffin mix ~ put that into a glass measure with some water and Craisins (didn't have dried blueberries) ~ microwave for 1 minute, then let cool & drain}
Streusel
3 TB all-purpose flour……………….....……. 1-1/2 TB dark brown sugar
2 tsp granulated sugar………………………. Shake of nutmeg (my addition)
2 TB unsalted butter melted......................... 1 TB graham cracker crumbs
Mix together the flour, sugars, graham cracker crumbs, nutmeg and salt in a small bowl. Pour the melted butter over the mixture and mix together with a fork until little lumps of streusel start to form. If it doesn’t start clumping, sprinkle with a bit of flour and continue to mix until clumps of streusel form. Set aside.
Lemon glaze
1/2 cup powdered sugar……………1/2 tsp. lemon zest or dried lemon peel
2-4 tsp lemon juice
Blueberry Cookies
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Using a small colander or strainer, rinse blueberries from the muffin mix and set aside to drain. ** Whisk together flour, cornstarch, nutmeg and baking powder in a small bowl and set aside.
Cream butter with brown sugar in electric mixer bowl, until light & fluffy. Add egg, plus lemon & vanilla extracts ~ beat until combined (it will look curdled at first, so you may need to scrape the sides of the bowl & paddle once or twice).
Pour in the muffin mix with the flour, graham crumbs and whisked-together dry ingredients. Fold together with a rubber scraper until dry ingredients are totally incorporated (it will be quite thick). Then fold in the drained blueberries GENTLY, just until they’re mixed in (and any other blueberries you may be using).
Use a 1/4-cup measure or large cookie scoop to get about 10-12 cookies. Roll into balls in your hand and stagger them 6 on a prepared baking sheet. (if you need to rearrange blueberries in cookies, do it now ~ and regulate the size of the balls). (NOTE:The last cookies you do will be wetter & stickier {from the liquid of the blueberries}. I put some flour in a small bowl, and put a cookie ball in there ~ then made into a ball in my hand. I could do some of the other ones now, because there was flour on my hands. So, improvise and use a little flour if you need to, to form the cookie balls.) Press 1-2 tsp. of streusel onto the tops of each cookie. (This is a wetter streusel ~ not crunchy ~ but you'll drizzle LEMON GLAZE over it later).
Bake for about 12-15 minutes (check early) until the centers are set and the edges are golden brown ~ slightly firm but with a little "give". (If they're too soft, they'll fall apart later when they're cool). (If you're baking 2 cookie sheets at the same time, rotate them after about 5-6 minutes.) Let them cool on the pan at least 5 minutes before removing to racks or paper to cool completely. Then drizzle some LEMON GLAZE over them.
LEMON GLAZE: Whisk the ingredients together in a small bowl until smooth drizzle consistency. Can adjust consistency by adding more powdered sugar or lemon juice.
***
If they get hard after a day or so, you can reheat in the microwave for about 14 seconds
Copycat CRUMBL BLUEBERRY STREUSEL CRUMB CAKE COOKIES
(my combination of their Blueberry Muffin and Blueberry Crumb Cake Cookies)
10 TB unsalted butter, soft/room temp
1/4 cup dark brown sugar …………………...1 egg
1-1/2 tsp. vanilla extract……………………...1/2 tsp. lemon extract
1 blueberry muffin boxed mix (between 16.9-17.1 oz with REAL blueberries)
1/2 cup all-purpose flour (you may need more later)
1 TB cornstarch
1 TB graham cracker crumbs……………….1/2 tsp. baking powder
1/2 tsp. nutmeg (my own idea).....................1/4 tsp. dried lemon peel (also my own idea)
{TIP: If you want to add some FRESH BLUEBERRIES, you can VERY GENTLY fold them in with a rubber scraper when you add the other ones. If you want to add some DRIED BLUEBERRIES, add some water (or a little lemon juice) to about 1/4 cup dried blueberries & microwave 1 minute to plump them up. Then let them cool & drain before using. LIGHT BULB MOMENT! I used the drained blueberry liquid from the little can of real blueberries in the blueberry muffin mix ~ put that into a glass measure with some water and Craisins (didn't have dried blueberries) ~ microwave for 1 minute, then let cool & drain}
Streusel
3 TB all-purpose flour……………….....……. 1-1/2 TB dark brown sugar
2 tsp granulated sugar………………………. Shake of nutmeg (my addition)
2 TB unsalted butter melted......................... 1 TB graham cracker crumbs
Mix together the flour, sugars, graham cracker crumbs, nutmeg and salt in a small bowl. Pour the melted butter over the mixture and mix together with a fork until little lumps of streusel start to form. If it doesn’t start clumping, sprinkle with a bit of flour and continue to mix until clumps of streusel form. Set aside.
Lemon glaze
1/2 cup powdered sugar……………1/2 tsp. lemon zest or dried lemon peel
2-4 tsp lemon juice
Blueberry Cookies
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Using a small colander or strainer, rinse blueberries from the muffin mix and set aside to drain. ** Whisk together flour, cornstarch, nutmeg and baking powder in a small bowl and set aside.
Cream butter with brown sugar in electric mixer bowl, until light & fluffy. Add egg, plus lemon & vanilla extracts ~ beat until combined (it will look curdled at first, so you may need to scrape the sides of the bowl & paddle once or twice).
Pour in the muffin mix with the flour, graham crumbs and whisked-together dry ingredients. Fold together with a rubber scraper until dry ingredients are totally incorporated (it will be quite thick). Then fold in the drained blueberries GENTLY, just until they’re mixed in (and any other blueberries you may be using).
Use a 1/4-cup measure or large cookie scoop to get about 10-12 cookies. Roll into balls in your hand and stagger them 6 on a prepared baking sheet. (if you need to rearrange blueberries in cookies, do it now ~ and regulate the size of the balls). (NOTE:The last cookies you do will be wetter & stickier {from the liquid of the blueberries}. I put some flour in a small bowl, and put a cookie ball in there ~ then made into a ball in my hand. I could do some of the other ones now, because there was flour on my hands. So, improvise and use a little flour if you need to, to form the cookie balls.) Press 1-2 tsp. of streusel onto the tops of each cookie. (This is a wetter streusel ~ not crunchy ~ but you'll drizzle LEMON GLAZE over it later).
Bake for about 12-15 minutes (check early) until the centers are set and the edges are golden brown ~ slightly firm but with a little "give". (If they're too soft, they'll fall apart later when they're cool). (If you're baking 2 cookie sheets at the same time, rotate them after about 5-6 minutes.) Let them cool on the pan at least 5 minutes before removing to racks or paper to cool completely. Then drizzle some LEMON GLAZE over them.
LEMON GLAZE: Whisk the ingredients together in a small bowl until smooth drizzle consistency. Can adjust consistency by adding more powdered sugar or lemon juice.
***
If they get hard after a day or so, you can reheat in the microwave for about 14 seconds
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