Blueberry Muffin Cookies – Crumbl Copycat Recipe

I am beyond excited to share my all-time favorite baking secret with you: the Blueberry Muffin Cookies – Crumbl Copycat Recipe. These cookies perfectly channel the soft, fruity goodness of blueberry muffins, all wrapped up in a tender, crumbly cookie experience that I can’t get enough of. Every bite bursts with fresh blueberries and a luscious swirl of blueberry jam, topped with a sweet, buttery streusel that adds the perfect crunch. This recipe has quickly become a staple in my kitchen, and I know you’ll love making and enjoying it just as much as I do.

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

What makes this Blueberry Muffin Cookies – Crumbl Copycat Recipe so special to me is the brilliant harmony of flavors and textures. The cookie itself is soft and tender, much like a freshly baked muffin, but with that irresistible chewiness I crave in cookies. The fresh blueberries provide bursts of juicy sweetness, while the blueberry jam creates those beautiful marbled swirls that bring extra depth to every bite. And don’t even get me started on that streusel topping — buttery, slightly sweet, and just a touch crumbly, it’s the crowning glory that takes these cookies to the next level.

I also love how straightforward and fun this recipe is to prepare. The ingredients are simple pantry staples, and it all comes together pretty quickly, which is perfect for when I want a delicious treat without hours in the kitchen. Plus, these cookies are perfect for so many occasions — from casual coffee breaks to brunch gatherings, or even a cozy dessert after dinner. Honestly, once you try this Blueberry Muffin Cookies – Crumbl Copycat Recipe, it’ll be your go-to for impressing friends or simply treating yourself to something special.

Ingredients You’ll Need

These ingredients might look basic, but they each play an essential role in creating the flavor, texture, and appearance that make these blueberry muffin cookies truly shine. From the softened butter that keeps the dough tender to the fresh blueberries that deliver natural juicy bursts, everything works together beautifully.

• 1/2 cup butter (softened): Adds richness and moisture for soft, chewy cookies.
• 1/3 cup granulated sugar: Balances sweetness and helps with cookie structure.
• 1/4 cup brown sugar: Brings warmth and a subtle caramel note.
• 1 large egg: Binds everything together and improves texture.
• 1 teaspoon vanilla extract: Enhances all the flavors with a sweet aroma.
• 1 1/2 cups all-purpose flour: The foundation for a tender cookie crumb.
• 1 tablespoon corn starch: Keeps the cookies light and soft.
• 1/4 teaspoon baking powder: Slight lift for fluffiness.
• 1/2 teaspoon baking soda: Helps cookies rise and brown perfectly.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.
• 1/2 cup fresh blueberries (washed and dried well): The star ingredient providing juicy, fruity pops.
• 1 to 1.5 tablespoons blueberry jam: Creates swirled pockets of sweetness inside the cookie.
• 3 tablespoons butter (for streusel): Makes the streusel buttery and crisp.
• 2 tablespoons brown sugar (for streusel): Adds depth and a hint of molasses flavor in the topping.
• 2 tablespoons granulated sugar (for streusel): Adds sweetness and helps crisp the streusel.
• 1/3 cup flour (for streusel): Binds the streusel crumbs together.
• Pinch of salt (for streusel): Enhances the flavor of the topping.
• Pinch of cinnamon (for streusel): Adds a cozy spice note that complements the blueberries beautifully.

Directions

Step 1: First, I make the streusel topping to get it ready while the rest of the dough comes together. Using a fork or your fingers, combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon together in a small bowl until the mixture turns crumbly. Set it aside and get ready for cookie dough.

Step 2: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. This step always gets me excited because soon the kitchen will smell amazing!

Step 3: In a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This usually takes about 2-3 minutes of beating with a hand mixer or stand mixer at medium speed. Then add in the egg and vanilla extract, mixing until everything is smooth and combined.

Step 4: Now, gently stir in your dry ingredients — flour, corn starch, baking powder, baking soda, and salt. I like to slowly add these while mixing on low speed or folding by hand to avoid overworking the dough. Once just combined, carefully fold in the fresh blueberries, trying not to break them up. This way, the dough stays a lovely pale color with visible blueberry spots.

Step 5: Drop small dollops of blueberry jam over the cookie dough and use a chopstick, knife, or small spatula to swirl it lightly through the dough. The goal is to keep pretty streaks of jam visible without blending it thoroughly — it adds both flavor and a gorgeous marbled look.

Step 6: Scoop the dough into eight equal-sized balls and place them on your prepared baking sheet, evenly spaced. Then, generously top each cookie with a spoonful of the streusel topping. It’s going to add that irresistible crunch on top!

Step 7: Bake your cookies in the preheated oven for 13 to 14 minutes. When they come out, the edges will be just set but the centers will still be soft. Let them cool on the baking sheet for 15 to 20 minutes so they firm up slightly before moving. Trust me, these cookies are delicate and need gentle handling!

Servings and Timing

This recipe makes 8 deliciously soft cookies, perfect for sharing or savoring over a couple of days. The prep time takes about 15 minutes, with around 13 to 14 minutes needed to bake. Allow for 15 to 20 minutes of cooling time before serving, bringing your total active time to roughly 45 minutes. The cooling step is key so the cookies set up but remain tender and moist inside.

How to Serve This Blueberry Muffin Cookies – Crumbl Copycat Recipe

Whenever I serve my Blueberry Muffin Cookies – Crumbl Copycat Recipe, I love pairing them with a hot cup of coffee or tea because the warm beverage really complements the subtle sweetness and blueberry flavor so nicely. They are also fantastic alongside a dollop of whipped cream or a small scoop of vanilla ice cream if you want to turn them into a special dessert.

For presentation, I typically arrange them artfully on a pretty plate and might sprinkle a little powdered sugar on top to add a bit of elegance and that bakery-fresh feel. If you want to elevate your serving for a brunch or tea party, you can plate the cookies with fresh blueberries and mint leaves for a pop of color and freshness.

These cookies are best enjoyed at room temperature or slightly warm. I find that warming them just for a few seconds in the microwave brings back that just-baked softness and makes the jam swirl extra luscious. They’re perfect for family gatherings, holiday brunches, or even casual weeknight treats when you want a little sweet pick-me-up that doesn’t require much fuss.

Variations

One of the things I love most about this Blueberry Muffin Cookies – Crumbl Copycat Recipe is how versatile it is. If you want to switch up the fruit, fresh raspberries or chopped strawberries both work beautifully. You can also swap the fresh blueberries for frozen ones, but just be sure to thaw and drain them well to avoid a soggy dough.

If you’re baking for dietary restrictions, I’ve experimented with gluten-free flour blends, and they turned out wonderfully with just a slight difference in texture—still moist and delicious. For a vegan twist, you can replace the butter with a plant-based butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg. The flavor stays remarkably close to the original!

I’ve also tried adding a pinch of lemon zest to the dough to brighten the blueberry flavor, which I highly recommend if you love a subtle citrus note. For an alternative cooking method, making smaller cookie dough balls and baking them as mini cookies creates perfect bite-sized treats that are great for gatherings and kids’ lunches.

Storage and Reheating

Storing Leftovers

When I have any leftover Blueberry Muffin Cookies – Crumbl Copycat Recipe, I store them in an airtight container at room temperature. This helps maintain their soft texture and prevents them from drying out. They keep well for up to 3 days, although I usually enjoy them long before then because they’re so tempting!

Freezing

These cookies freeze remarkably well if you want to bake in advance or save some for later. I place individual cooled cookies in a single layer on a baking sheet to freeze until firm, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. This method keeps them from sticking together. Frozen, they keep their best quality for up to 2 months.

Reheating

For reheating, I recommend warming the cookies for 10-15 seconds in the microwave to restore that soft, just-baked feel. Avoid reheating in the oven for too long, or they’ll dry out. If you want to bring back the crunch of the streusel topping, a quick 3-4 minute toast in a 350-degree oven works perfectly without overbaking the cookie itself.

FAQs

Can I use frozen blueberries instead of fresh in this recipe?

Yes, you can substitute frozen blueberries, but it’s important to thaw and drain them well to reduce excess moisture which could make the dough too wet. Gently pat them dry before folding into the batter to keep the texture just right.

Why is corn starch used in this cookie recipe?

Corn starch helps create a softer, more tender crumb by interfering with gluten formation. It’s a little trick I appreciate because it gives these cookies that melt-in-your-mouth texture reminiscent of a blueberry muffin rather than a tough cookie.

Can I make the streusel topping ahead of time?

Absolutely! The streusel can be mixed up and stored in an airtight container in the fridge for up to 2 days. Just give it a quick fluff with your fingers before sprinkling it onto the cookie dough.

What’s the best way to swirl the blueberry jam in the dough?

I find using a chopstick or the tip of a small knife works perfectly. Drop little dollops on top of the scooped dough, then gently swirl without overmixing to keep pretty streaks and spots of jam visible rather than blending it in too much.

Are these cookies suitable for meal prep or packed lunches?

Definitely! These Blueberry Muffin Cookies are great for packing into lunchboxes or meal prep containers. They hold up well for a day or two and provide a wholesome, fruity treat that’s better than a plain cookie or snack bar.

Conclusion

I truly hope you give this Blueberry Muffin Cookies – Crumbl Copycat Recipe a try because it’s one of those recipes that never fails to brighten my day and impress everyone I share it with. The combination of soft cookie, juicy blueberries, luscious jam, and crumbly streusel topping is pure magic. Baking these at home lets you enjoy your favorite bakery-style treat anytime, with all the love and freshness that only homemade can bring. Happy baking and even happier eating!

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