Blueberry Muffin Cookies – Crumbl Copycat Recipe

Introduction

These blueberry muffin cookies are a delightful treat that captures the flavor of your favorite breakfast muffin in a soft, chewy cookie form. Packed with fresh blueberries and a sweet streusel topping, they’re perfect for any time of day.

Ingredients

• 1/2 cup butter (softened)
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cup all purpose flour
• 1 tbsp corn starch
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries (washed and dried well)
• 1 – 1.5 tbsp blueberry jam
• For the streusel topping:
• 3 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1/3 cup flour
• A pinch salt
• A pinch cinnamon

Instructions

1. Step 1: Make the streusel topping by combining butter, brown sugar, granulated sugar, flour, salt, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly. Set aside.
2. Step 2: Preheat your oven to 350°F and line a baking sheet with parchment paper.
3. Step 3: Cream together softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Gently mix in the flour, cornstarch, baking powder, baking soda, and salt until just combined.
5. Step 5: Carefully fold in the fresh blueberries, taking care not to overmix to prevent them from bleeding into the dough.
6. Step 6: Drop small dollops of blueberry jam onto the dough and swirl gently with a chopstick or small spatula to create visible streaks.
7. Step 7: Scoop out 8 equal cookie dough balls and place them on the prepared baking sheet. Top each with some of the prepared streusel topping.
8. Step 8: Bake for 13-14 minutes. Let the cookies cool on the baking sheet for 15-20 minutes before handling, as they will be soft.

Tips & Variations

• Make sure to dry the blueberries thoroughly before adding them to the dough to avoid excess moisture.
• Use fresh or frozen blueberries depending on availability, just thaw and drain well if frozen.
• For extra flavor, add a pinch of lemon zest to the dough.
• Swap blueberry jam for raspberry or strawberry jam for a different twist.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to a month. Reheat gently in a microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw and pat them dry thoroughly to prevent the dough from becoming too wet.

How do I keep the blueberries from bleeding into the dough?

Fold the blueberries in gently at the end, and avoid overmixing. This helps keep the berries intact and prevents their juice from coloring the dough.

Blueberry Muffin Cookies – Crumbl Copycat Recipe

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★★★★★

4.6 from 71 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 8 cookies 1x

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Description

These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe featuring soft, cake-like cookies swirled with blueberry jam and topped with a buttery streusel. Perfect for blueberry lovers, these cookies combine the flavors and textures of a blueberry muffin in a convenient cookie form, baked to golden perfection.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tbsp corn starch
• 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh blueberries, washed and dried
• 1 to 1.5 tbsp blueberry jam

Streusel Topping

• 3 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1/3 cup flour
• Pinch of salt
• Pinch of cinnamon

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Instructions

1. Make the streusel topping: In a small bowl, combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon with a fork or your fingers until the mixture resembles coarse crumbs. Set aside until ready to use.
2. Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
3. Cream butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
4. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.
5. Mix dry ingredients into wet: Gently mix in the flour, corn starch, baking powder, baking soda, and salt until just combined.
6. Fold in blueberries: Carefully fold in the fresh blueberries, taking care not to overmix to prevent the color from bleeding into the dough.
7. Add blueberry jam swirls: Drop small dollops of blueberry jam onto the cookie dough and swirl gently with a chopstick, knife, or small spatula to create streaks of jam without fully blending it into the dough.
8. Shape the cookies: Scoop eight equally sized balls of cookie dough and place them spaced evenly on the prepared baking sheet.
9. Top with streusel: Generously sprinkle the prepared streusel topping over each cookie dough ball.
10. Bake and cool: Bake the cookies for 13 to 14 minutes in the preheated oven. Once baked, allow the cookies to cool on the baking sheet for 15 to 20 minutes as they will be very soft and need time to set. Handle with care when transferring.

Notes

• Make sure the blueberries are well dried to prevent excess moisture in the dough.
• Do not overmix the dough after adding blueberries to avoid bleeding color.
• Gentle swirling of jam keeps beautiful streaks without overpowering the dough.
• Cookies are soft when hot; allow sufficient cooling before handling.
• For larger cookies, increase baking time slightly and watch closely to avoid overbaking.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Keywords: Blueberry muffin cookies, Crumbl copycat, blueberry cookies, streusel topping, soft cookies