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Blueberry Muffin Cookies – Crumbl Copycat Recipe

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4.1 from 8 reviews

These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe that perfectly captures the flavors of a classic blueberry muffin in a soft, buttery cookie form. Featuring fresh blueberries, a swirl of blueberry jam, and a crumbly streusel topping, these cookies are baked to golden perfection for a deliciously tender bite.

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 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 to 1.5 tbsp blueberry jam

Instructions

  1. 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 becomes crumbly. Set aside until you are ready to top the cookies.
  2. Preheat and prepare: 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 large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. Add the egg and vanilla extract, mixing until smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, gently mixing just until combined.
  5. Fold in blueberries: Carefully fold in the fresh blueberries, making sure not to overmix to prevent the blueberries from bleeding into the dough.
  6. Add blueberry jam swirl: Drop small dollops of blueberry jam onto the cookie dough and gently swirl them in using a chopstick, knife, or small spatula. Avoid over swirling to maintain visible streaks of jam.
  7. Form cookies and add topping: Scoop out eight equally sized balls of cookie dough and place them on the prepared baking sheet. Generously sprinkle the homemade streusel topping over each cookie dough ball.
  8. Bake: Place the baking sheet in the preheated oven and bake for 13-14 minutes, or until the edges are lightly golden.
  9. Cool: Allow the cookies to cool on the baking sheet for 15-20 minutes as they will be quite soft initially. Handle them gently to maintain their shape.

Notes

  • Ensure blueberries are dried well to prevent excess moisture in the dough.
  • Use room temperature butter for easier creaming and better texture.
  • Do not overmix once blueberries are added to keep the dough from turning purple.
  • Swirling the jam gently keeps the cookies visually appealing with distinct blueberry streaks.
  • These cookies are soft; allow proper cooling time to firm up for easier handling.

Find it online: https://cookedbysarah.com/blueberry-muffin-cookies-crumbl-copycat/