Blueberry Muffin Cookies – Crumbl Copycat Recipe
These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe, combining the tender, buttery texture of a muffin with the convenience and chewiness of a cookie. Packed with fresh blueberries, swirls of blueberry jam, and topped with a crumbly streusel, these cookies deliver a burst of fruity sweetness in every bite. Perfectly soft and baked to golden perfection, they make an irresistible treat for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Streusel Topping
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- Pinch of salt
- Pinch of cinnamon
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 well)
- 1 to 1.5 tbsp blueberry jam
Instructions
- Make the streusel topping: 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 is crumbly. Set aside.
- Prepare the cookie dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream sugars and butter: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and creamy. Add the egg and vanilla extract, mixing until smooth.
- Add dry ingredients: Gently mix in the flour, corn starch, baking powder, baking soda, and salt. Fold in the fresh blueberries carefully to avoid bursting them and bleeding their color into the dough.
- Incorporate blueberry jam: Drop small dollops of blueberry jam onto the dough and swirl gently using a chopstick, knife, or small spatula to create visible streaks of jam without over-mixing.
- Form cookies and add topping: Scoop out 8 equally sized balls of dough and place them on the prepared baking sheet. Top each cookie dough ball with a generous amount of the prepared streusel topping.
- Bake the cookies: Bake in the preheated oven for 13-14 minutes until cooked through but still soft.
- Cool carefully: Let the cookies cool on the baking sheet for 15-20 minutes as they will be very soft and need time to set before handling.
Notes
- Ensure blueberries are thoroughly dried to prevent excess moisture in the dough.
- Be gentle when folding in the blueberries to keep them intact and prevent the dough from turning purple.
- The cookies are soft right out of the oven; allow cooling for best texture and easier handling.
- Swirling the jam lightly creates pretty marbled effects without overwhelming the cookie.
- You can substitute frozen blueberries if fresh are unavailable; just thaw and pat dry first.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.