Blueberry Crumble Cookies Recipe

I paired fresh blueberries with a crumbly topping to reimagine a blueberry muffin as a cookie, and it quickly became a favorite in my Vegan Treats thanks to one simple swap you won’t expect.

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I started making these blueberry crumble cookies because I wanted a muffin I could eat in one bite. Fresh blueberries burst when baked and pockets of vegan butter in the crumble trick you into thinking youre eating a pastry.

They smell like morning and taste exactly like a fresh blueberry muffin in cookie form, which is almost unfair. Ive added this to my Blueberry Cookies Recipes and Vegan Baking Recipes because people keep asking for it.

If you like a little sweet tang and a crumbly finish, they will surprise you. Dont expect perfection from me, but you might fall for them.

Ingredients

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Provides structure and carbs, but not much fiber or protein, makes cookies tender and inexpensive.
Adds juicy sweetness and antioxidants, small amount of fiber, gives bursts of tartness when fresh.
Adds fat for richness, helps browning, higher in calories than plant whole foods, adds flavor.
Sweetens, adds molasses flavor and moisture, mostly simple carbs, not very nutritious, caramel notes.
Provides fiber and omega three, helps bind vegan dough when mixed with water, adds protein.
Adds moisture and slight creaminess, keeps cookies tender, varies by type used and nutrients.
Aromatic spice, adds warm sweetness, tiny antioxidants, makes crumble taste cozy and aromatic.

Ingredient Quantities

1 3/4 cups (220 g) all-purpose flour

1 tablespoon cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1/2 cup (100 g) granulated sugar

1/2 cup (110 g) packed light brown sugar

1/2 cup (113 g) vegan butter, softened, room temp

1 tbsp ground flaxseed

3 tbsp water

1/4 cup (60 ml) unsweetened non-dairy milk (almond or soy)

1 tbsp apple cider vinegar

1 tsp vanilla extract

1 cup (150 g) fresh blueberries

For the crumble: 1/2 cup (60 g) all-purpose flour

For the crumble: 1/4 cup (50 g) packed light brown sugar

For the crumble: 1/4 cup (56 g) vegan butter, cold

For the crumble: 1/2 tsp ground cinnamon

For the crumble: pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Make the flax egg: stir 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and let it sit 5 minutes until thickened. Meanwhile mix 1/4 cup (60 ml) unsweetened non-dairy milk with 1 tbsp apple cider vinegar and set aside (this is your vegan “buttermilk”).

3. Whisk together dry cookie ingredients in a medium bowl: 1 3/4 cups (220 g) all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.

4. In a large bowl cream 1/2 cup (113 g) softened vegan butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until smooth and slightly fluffy, about 1-2 minutes. Beat in the flax egg, 1 tsp vanilla extract, then the vinegar-milk mixture until combined.

5. Add the dry mixture to the wet mixture and fold gently until just combined, don’t overmix. Fold in 1 cup (150 g) fresh blueberries gently so they stay mostly whole. The dough will be thicker than muffin batter but softer than a typical cookie dough.

6. Make the crumble: in a small bowl combine 1/2 cup (60 g) all-purpose flour, 1/4 cup (50 g) packed light brown sugar, 1/2 tsp ground cinnamon and a pinch of salt. Cut in 1/4 cup (56 g) cold vegan butter with a fork or pastry cutter until the mix forms coarse crumbs.

7. Scoop dough by heaping tablespoons or a small cookie scoop onto the prepared sheet about 2 inches apart (you should get ~12-14 cookies). Gently flatten each ball so the top is slightly domed, then sprinkle a generous pinch of the crumble on top and press lightly so it sticks. If your dough seems too soft and spreading, chill the scooped dough 15-20 minutes before baking.

8. Bake in the preheated oven for 12-15 minutes, until edges are set and crumble is golden but centers still look slightly soft. Fresh blueberries can make centers look moist, thats ok.

9. Let cookies cool on the baking sheet for 5-10 minutes so they set, then transfer to a wire rack to cool further. They taste best the same day, slightly warm, but keep in an airtight container for up to 3 days.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper or a silicone mat (for baking)
2. Mixing bowls, at least one small, one medium and one large (for flax egg, dry, and wet mixes)
3. Measuring cups and spoons plus a digital kitchen scale if you prefer grams
4. Whisk (for dry ingredients and the flax egg)
5. Rubber spatula or wooden spoon (for folding the dough, dont overmix)
6. Hand mixer or stand mixer, optional but helpful for creaming the vegan butter and sugars
7. Small bowl and fork (to make the flax egg) and a separate small bowl for the crumble mix
8. Pastry cutter or fork (to cut cold vegan butter into the crumble)
9. Cookie scoop or heaping tablespoon and a wire cooling rack (for scooping and cooling)

FAQ

Q: Can I use frozen blueberries?

A: Yes, you can. Gently thaw and drain them, then pat dry with paper towels so they dont bleed into the dough. Toss the berries in a teaspoon of flour first so they dont sink, and keep an extra minute or two in the oven if the centers look a bit wet.

Q: What can I use instead of ground flaxseed if I dont have any?

A: Swap with 1 tablespoon chia seeds plus 3 tablespoons water, or use 3 tablespoons applesauce. Either will bind the dough, though applesauce makes the cookies a little softer.

Q: How do I keep the crumble crisp and not soggy on top?

A: Use cold vegan butter and rub it into the crumble flour by hand until you get pea sized bits, dont overwork it. Add the crumble right before baking so it doesnt sit and absorb moisture. Bake until the crumble is golden and let cookies cool on a rack to set.

Q: Can I make these gluten free?

A: Yes, use a cup for cup gluten free flour blend that contains xanthan gum. The texture will be slightly different but still great. You may need a few extra teaspoons of liquid if the dough seems dry.

Q: How should I store or freeze them?

A: Room temperature in an airtight container for up to two days, or in the fridge up to five days. Freeze baked cookies for up to two months, thaw at room temp. You can also freeze unbaked scooped dough on a tray, then transfer to a bag and bake from frozen adding a couple extra minutes.

Q: Why did my cookies spread too much or come out flat?

A: Most likely the dough was too warm, or you over creamed the butter and sugar. Chill the dough for 15 to 30 minutes, use room temperature but not soft butter, and dont overmix after you add the flour. Cornstarch in the recipe helps with that but chilling is the main trick.

Blueberry Crumble Cookies Recipe Substitutions and Variations

All-purpose flour:
- 1-to-1 gluten-free flour blend (with xanthan gum) — use same weight as AP flour, texture may be slightly crumblier.
- Whole wheat pastry flour — use 1:1 but expect a denser, nuttier cookie; you might add 1–2 tbsp non-dairy milk if dough feels dry.
- Oat flour + starch mix — replace 1 cup AP with 3/4 cup oat flour + 1/4 cup tapioca or cornstarch for lighter crumb.
Vegan butter:
- Refined coconut oil (solid) — use 1:1 by weight; gives tender cookies, use refined for neutral flavor.
- Margarine or vegan baking stick — use 1:1, behaves very similarly to vegan butter.
- Applesauce (for lower fat) — replace up to half the butter with applesauce; cookies will be more cake-like and softer.
Flaxseed + water “egg”:
- Chia seed “egg” — 1 tbsp ground chia + 3 tbsp water, let gel 5 minutes, swaps 1:1 with flax egg.
- Silitken tofu — 1/4 cup blended tofu replaces one egg, gives moist, sturdy crumb.
- Commercial vegan egg replacer (eg Ener-G) — follow package for one egg, neutral flavor and reliable rise.
Fresh blueberries:
- Frozen blueberries — use frozen straight from the freezer, do not thaw; toss lightly in 1 tsp flour to reduce bleeding.
- Chopped strawberries or raspberries — similar volume, strawberries will add more juice so press slightly less into dough.
- Dried blueberries or cherries — rehydrate 10–15 minutes in warm water, drain well; good if fresh not available.

Pro Tips

1) Toss the blueberries very lightly in a bit of flour or cornstarch before folding them in, this helps stop big blue streaks and soggy centers. If they’re extra wet pat them dry with a paper towel first.

2) If the dough feels super soft chill the scooped balls longer, like 20 to 30 minutes. Cold dough spreads way less and you’ll get taller cookies, also try putting the next batch on a cool baking sheet so they don’t flatten.

3) Keep the crumble butter cold and use your fingers or a fork to make coarse pebble sized crumbs, not dust. For more texture toss in a few oats or chopped nuts, and press the crumble lightly so it actually sticks to the cookie top.

4) Pull the cookies when the edges look set but centers still look a little soft, they finish while cooling. Store with a paper towel in the container to absorb moisture or reheat gently in the oven/toaster oven to revive the crumble and make them taste fresh again.

Blueberry Crumble Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I paired fresh blueberries with a crumbly topping to reimagine a blueberry muffin as a cookie, and it quickly became a favorite in my Vegan Treats thanks to one simple swap you won't expect.

Servings

servings

Calories

429

kcal

Equipment: 1. Oven and a rimmed baking sheet lined with parchment paper or a silicone mat (for baking)
2. Mixing bowls, at least one small, one medium and one large (for flax egg, dry, and wet mixes)
3. Measuring cups and spoons plus a digital kitchen scale if you prefer grams
4. Whisk (for dry ingredients and the flax egg)
5. Rubber spatula or wooden spoon (for folding the dough, dont overmix)
6. Hand mixer or stand mixer, optional but helpful for creaming the vegan butter and sugars
7. Small bowl and fork (to make the flax egg) and a separate small bowl for the crumble mix
8. Pastry cutter or fork (to cut cold vegan butter into the crumble)
9. Cookie scoop or heaping tablespoon and a wire cooling rack (for scooping and cooling)

Ingredients

1 3/4 cups (220 g) all-purpose flour
1 tablespoon cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1/2 cup (113 g) vegan butter, softened, room temp
1 tbsp ground flaxseed
3 tbsp water
1/4 cup (60 ml) unsweetened non-dairy milk (almond or soy)
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup (150 g) fresh blueberries
For the crumble: 1/2 cup (60 g) all-purpose flour
For the crumble: 1/4 cup (50 g) packed light brown sugar
For the crumble: 1/4 cup (56 g) vegan butter, cold
For the crumble: 1/2 tsp ground cinnamon
For the crumble: pinch of salt

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Make the flax egg: stir 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and let it sit 5 minutes until thickened. Meanwhile mix 1/4 cup (60 ml) unsweetened non-dairy milk with 1 tbsp apple cider vinegar and set aside (this is your vegan "buttermilk").
Whisk together dry cookie ingredients in a medium bowl: 1 3/4 cups (220 g) all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
In a large bowl cream 1/2 cup (113 g) softened vegan butter with 1/2 cup (100 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until smooth and slightly fluffy, about 1-2 minutes. Beat in the flax egg, 1 tsp vanilla extract, then the vinegar-milk mixture until combined.
Add the dry mixture to the wet mixture and fold gently until just combined, don't overmix. Fold in 1 cup (150 g) fresh blueberries gently so they stay mostly whole. The dough will be thicker than muffin batter but softer than a typical cookie dough.
Make the crumble: in a small bowl combine 1/2 cup (60 g) all-purpose flour, 1/4 cup (50 g) packed light brown sugar, 1/2 tsp ground cinnamon and a pinch of salt. Cut in 1/4 cup (56 g) cold vegan butter with a fork or pastry cutter until the mix forms coarse crumbs.
Scoop dough by heaping tablespoons or a small cookie scoop onto the prepared sheet about 2 inches apart (you should get ~12-14 cookies). Gently flatten each ball so the top is slightly domed, then sprinkle a generous pinch of the crumble on top and press lightly so it sticks. If your dough seems too soft and spreading, chill the scooped dough 15-20 minutes before baking.
Bake in the preheated oven for 12-15 minutes, until edges are set and crumble is golden but centers still look slightly soft. Fresh blueberries can make centers look moist, thats ok.
Let cookies cool on the baking sheet for 5-10 minutes so they set, then transfer to a wire rack to cool further. They taste best the same day, slightly warm, but keep in an airtight container for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.