Blueberry Muffin Cookies – Crumbl Copycat Recipe

I absolutely adore discovering new cookies that remind me of warm, comforting baked goods, and my Blueberry Muffin Cookies – Crumbl Copycat Recipe is a personal favorite that hits all the right notes. These cookies are a delightful blend of soft, cake-like texture with juicy bursts of fresh blueberries and swirls of sweet blueberry jam, topped with a crunchy, buttery streusel that takes every bite to the next level. From the moment these bake in the oven, your kitchen fills with an irresistible aroma, and I promise they won’t last long once everyone gets a taste!

Why You’ll Love This Blueberry Muffin Cookies – Crumbl Copycat Recipe

What I find most special about this Blueberry Muffin Cookies – Crumbl Copycat Recipe is how it perfectly balances those fruity, fresh blueberry notes with a tender cookie base that almost reminds me of a classic muffin. The swirls of blueberry jam spread little pockets of sweetness throughout, adding bursts of flavor that feel indulgent but not overpowering. I love that these cookies manage to feel both homey and luxurious at the same time.

Another thing that really makes me excited to bake this recipe is how straightforward and approachable it is. You won’t need any complicated techniques or fancy equipment to pull these off, which makes it perfect for weeknight baking or impressing friends without hassle. Plus, they’re fantastic for so many occasions — whether it’s a casual afternoon snack, a brunch treat, or even as a whimsical dessert at a party. The texture combination of soft cookie and crumbly streusel topping truly makes these cookies stand out on any cookie tray.

Ingredients You’ll Need

These ingredients are simple, pantry-friendly staples that come together beautifully to create the perfect balance of flavor and texture in my Blueberry Muffin Cookies – Crumbl Copycat Recipe. Each component plays a role: butter and sugars provide richness and sweetness, the leavening agents give a lovely lift, while fresh blueberries and blueberry jam add bursts of juicy fruitiness.

• Butter (softened): I use it for richness and a tender crumb in both dough and streusel topping.
• Granulated sugar: Brings sweetness and helps with the cookie’s texture.
• Brown sugar: Adds moisture and a subtle caramel depth to the cookies and topping.
• Large egg: Binds the ingredients and aids in creating that soft texture I love.
• Vanilla extract: Enhances the overall flavor, giving warmth to the cookie base.
• All-purpose flour: The main structure that makes these cookies soft but sturdy.
• Corn starch: This little addition helps keep cookies tender and soft, mimicking that muffin feel.
• Baking powder and baking soda: Both work together to give a perfect rise and slight lift.
• Salt: Balances the sweetness and enhances all the other flavors.
• Fresh blueberries (washed and dried well): These are essential for juicy bursts in every bite.
• Blueberry jam: Swirled through the dough to concentrate the blueberry flavor.
• Streusel topping ingredients (butter, brown sugar, granulated sugar, flour, salt, cinnamon): These create the irresistibly crumbly, buttery topping that adds texture contrast.

Directions

Step 1: Start by making the streusel topping. In a small bowl, combine the butter, brown sugar, granulated sugar, flour, a pinch of salt, and a pinch of cinnamon. Use a fork or your fingers to mix everything together until you get a crumbly texture. Set this aside until you’re ready to add it on top of the cookies.

Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.

Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. I usually take about 3-4 minutes with a hand mixer. Then, add the egg and vanilla extract, mixing until everything is smooth and well combined.

Step 4: In a separate bowl, whisk together the flour, corn starch, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, folding gently. When you fold in the fresh blueberries carefully, be sure not to overmix; you want to keep those berries intact and prevent the dough from turning purple from blueberry juice.

Step 5: Drop small spoonfuls of blueberry jam onto the cookie dough and use a chopstick, small knife, or spatula to swirl the jam lightly through the dough. Don’t overdo the swirling; you want to keep pretty little streaks of jam visible.

Step 6: Scoop out 8 even-sized cookie dough balls and place them spaced apart on your prepared baking sheet. Then, generously sprinkle the streusel topping over each cookie dough ball, pressing lightly so it adheres.

Step 7: Bake the cookies in the preheated oven for 13 to 14 minutes until the edges are set but the centers still look soft. These cookies are delicate when hot, so let them cool on the baking sheet for 15 to 20 minutes before transferring. They’ll be soft and tender with a golden crumbly topping that’s pure joy.

Servings and Timing

This recipe yields about 8 delicious blueberry muffin cookies, perfect for sharing or enjoying over several days. The prep time, including making the streusel and the dough, takes roughly 20 minutes. Baking requires about 13 to 14 minutes, plus an additional 15-20 minutes of cooling time to let the cookies set up properly. So, from start to finish, you’ll spend about 53 minutes before indulging in these soft, fruity treats.

How to Serve This Blueberry Muffin Cookies – Crumbl Copycat Recipe

Serving these cookies warm straight from the oven is an absolute highlight for me — the aroma and texture at this moment are heavenly. I like to pair them simply with a glass of cold milk or a steaming cup of coffee to complement the sweet and fruity flavors. For a more decadent treat, a small scoop of vanilla ice cream on the side turns these cookies into an instant dessert favorite.

For presentation, I enjoy placing the cookies on a pretty platter or a wooden board, maybe dusting a little powdered sugar on top to add a subtle sweetness and visual appeal. Garnishing with a few fresh blueberries or a fresh mint leaf can elevate the look for guests or special occasions. These cookies work wonderfully for brunch gatherings, holiday cookie swaps, or cozy family dessert nights, and they taste great at room temperature too if you’re serving them later in the day.

If you want to get creative with beverage pairings, I’ve found these go surprisingly well with a slightly chilled glass of sparkling rosé or a fruity non-alcoholic iced tea. The effervescence from the rosé cuts through the buttery richness, while the iced tea highlights the berry notes. Overall, whether it’s casual or celebratory, these Blueberry Muffin Cookies – Crumbl Copycat Recipe make for a versatile and crowd-pleasing offering.

Variations

I love experimenting with this recipe to suit different tastes or dietary needs. For example, if you want to make this gluten-free, swapping the all-purpose flour for a good-quality gluten-free flour blend works well — just be sure to include the corn starch as it helps keep the softness intact. For a vegan twist, you can replace the butter with plant-based margarine and use a flax egg in place of the chicken egg; the texture might be slightly different but still delicious.

If you’re a fan of flavor twists, adding a pinch of lemon zest or a bit of cinnamon into the dough enhances the blueberry flavor wonderfully and adds an extra dimension. You could also try mixing in other berries such as raspberries or blackberries to keep things fresh and exciting. Plus, if you want to switch up your cooking method, baking the dough in mini muffin tins instead of scooping cookies creates adorable little blueberry muffin bites with the same great flavor.

Storage and Reheating

Storing Leftovers

I recommend storing your leftover Blueberry Muffin Cookies – Crumbl Copycat Recipe in an airtight container at room temperature, where they’ll stay fresh and soft for up to 3 days. If you want to keep them longer, refrigeration is an option, but be aware they may firm up slightly in the fridge — letting them come back to room temperature before eating helps bring back some softness.

Freezing

These cookies freeze really well! To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or sealed bag, separating layers with parchment paper to prevent sticking. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, just thaw overnight in the fridge or at room temperature.

Reheating

To revive the fresh-baked texture, warm your cookies briefly in a preheated oven at 300°F for about 5 to 7 minutes, which softens the juices and refreshes the streusel topping. You can also microwave them for 15-20 seconds, but be cautious not to overdo it as they can become chewy. Avoid reheating on high heat or directly in a toaster oven without monitoring, as the delicate texture might dry out.

FAQs

Can I use frozen blueberries instead of fresh?

While fresh blueberries are ideal for the best texture and flavor, you can use frozen berries if you thaw and drain them thoroughly to avoid excess moisture that could make your cookie dough too wet. Be gentle when folding them in as frozen berries tend to be softer and more delicate.

Is it okay to omit the streusel topping?

Absolutely! The cookies are still delicious without the streusel topping, but the crumbly streusel adds a wonderful contrast in texture and a buttery sweetness that really elevates the overall experience. If you’re short on time, you can skip it, but I highly recommend trying it at least once.

Can this recipe be doubled or halved easily?

Yes, this recipe scales well. Just double all the ingredients for a bigger batch or halve them if you want fewer cookies. Keep the baking time similar and watch for doneness, as smaller or larger batches might affect oven temperature distribution slightly.

What is the role of cornstarch in this recipe?

Cornstarch plays a key role in making the cookies soft and tender by slightly limiting gluten formation in the flour. This helps mimic that signature muffin-like texture in cookie form, which is crucial for achieving that soft crumb I love about this recipe.

How can I prevent the blueberries from bleeding into the dough?

To minimize blueberry juice bleeding, make sure the berries are washed, thoroughly dried, and folded in gently at the end of mixing. Also, do not overmix the dough once the berries are added to keep them intact and preserve the dough’s nice pale color with pops of purple.

Conclusion

I hope you’ll enjoy making and indulging in this Blueberry Muffin Cookies – Crumbl Copycat Recipe as much as I do. It’s a delightful twist on a classic cookie with all the charm of a blueberry muffin and the comforting texture of a soft cookie. Whether you’re baking for a crowd or a quiet treat, this recipe is sure to bring smiles and maybe even a few happy dance moments. Happy baking!

Print