Blueberry Muffin Cookies – Crumbl Copycat Recipe
These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe that combines the flavors of a classic blueberry muffin with the comforting texture of a cookie. Featuring a tender cookie base loaded with juicy fresh blueberries and swirls of blueberry jam, topped with a crumbly cinnamon streusel, they bake up soft and flavorful perfect for breakfast or a sweet snack.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla bean paste
- 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
- 1 – 1.5 tbsp blueberry jam
Streusel Topping
- 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: In a small bowl, combine butter, brown sugar, granulated sugar, flour, salt, and cinnamon. Use a fork or your fingers to mix everything together until the mixture becomes crumbly. Set aside while you prepare the cookie dough.
- Prepare for baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Cream the butter and sugars: In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy in texture. Add the egg and vanilla bean paste, mixing until smooth and fully combined.
- Combine dry ingredients and fold in blueberries: In another bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt. Gradually add the dry ingredients to your wet mixture and gently fold until just combined. Carefully fold in the fresh blueberries, taking care not to overmix to prevent the blueberries from bleeding into the dough.
- Add and swirl blueberry jam: Drop small dollops of blueberry jam onto the cookie dough. Use a chopstick, knife, or small spatula to swirl the jam lightly through the dough, keeping visible streaks without over swirling.
- Shape and top cookies: Scoop out eight equally sized balls of cookie dough and place them spaced on the prepared baking sheet. Evenly sprinkle the prepared streusel topping over each cookie dough ball.
- Bake the cookies: Bake in the preheated oven for 13 to 14 minutes until the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet for 15 to 20 minutes. The cookies will remain soft, so handle gently when transferring.
Notes
- Make sure blueberries are washed and completely dried to prevent excess moisture in the dough.
- Use fresh blueberries rather than frozen for best texture and to avoid excess moisture.
- Handle the cookies gently after baking as they will be soft until fully cooled.
- Do not overmix the dough once blueberries are added to keep the dough from turning blue.
- Swirling the jam lightly keeps the visual appeal and flavor bursts in the cookies.
