Blueberry Muffin Cookies – Crumbl Copycat Recipe
These blueberry muffin cookies are a delightful Crumbl copycat recipe combining the soft, moist texture of a blueberry muffin with the convenient, handheld format of a cookie. Bursting with fresh blueberries and swirled with luscious blueberry jam, they’re topped with a crumbly sweet streusel for the perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies Base
- 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 cornstarch
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh blueberries, washed and dried well
- 1 to 1.5 tbsp blueberry jam
Streusel
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- Pinch of salt
- Pinch of cinnamon
Instructions
- Make the streusel topping: Using a fork or your fingers, combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon in a small bowl until the mixture becomes crumbly. Set aside until ready to use.
- Preheat the oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Mix dry ingredients into wet: Gently mix the dry ingredients into the creamed butter mixture, being careful not to over-mix.
- Fold in blueberries: Carefully fold in the fresh blueberries, ensuring not to crush them so the dough does not bleed.
- Add blueberry jam swirls: Drop small dollops of blueberry jam over the cookie dough and swirl lightly with a chopstick, knife, or small spatula to create visible streaks without fully blending it in.
- Portion cookie dough: Scoop out 8 equally sized cookie dough balls and place them spaced evenly on the prepared baking sheet.
- Top with streusel: Evenly sprinkle the prepared streusel topping over each cookie dough ball.
- Bake: Bake in the preheated oven for 13 to 14 minutes until the cookies are cooked through but remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 15 to 20 minutes to firm up before handling gently, as they will be soft.
Notes
- Ensure your blueberries are well dried before folding into the dough to prevent excess moisture.
- Do not over-swirl the jam to maintain pretty purple streaks and prevent bleeding.
- Handle the cookies gently as they are soft right after baking.
- You can substitute frozen blueberries but do not thaw them before adding to the dough.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
