Name: Blueberry Muffin Cookies – Crumbl Copycat Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 to 1.5 tbsp blueberry jam; 3 tbsp butter; 2 tbsp brown sugar; 2 tbsp granulated sugar; 1/3 cup flour; Pinch of salt; Pinch of cinnamon

Ingredients

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

For the streusel topping:

3 tbsp butter

2 tbsp brown sugar

2 tbsp granulated sugar

1/3 cup flour

A pinch of salt

A pinch of cinnamon

Instructions

Step 1: Make the streusel topping by combining butter, brown sugar, granulated sugar, flour, salt, and cinnamon in a small bowl. Use a fork or your fingers to mix until the mixture is crumbly. Set aside.

Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.

Step 4: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt. Fold in the fresh blueberries carefully, avoiding overmixing to prevent the blueberries from bleeding into the dough.

Step 5: Drop small dollops of blueberry jam onto the dough and lightly swirl with a chopstick, knife, or small spatula to create visible streaks of jam without overblending.

Step 6: Scoop out 8 equally sized dough balls onto the prepared baking sheet, then generously top each cookie with the streusel mixture.

Step 7: Bake for 13-14 minutes until set. Let the cookies cool on the baking sheet for 15-20 minutes before handling, as they will be soft and delicate.

Tips & Variations

Use fresh, firm blueberries to prevent excess moisture and maintain texture.

For a stronger blueberry flavor, add a teaspoon of lemon zest to the cookie dough.

Swap blueberry jam with raspberry or strawberry jam for a different fruity twist.

Handle cookies gently after baking—they are soft and fragile when warm.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but make sure to thaw and drain them thoroughly to avoid excess moisture that could make the dough too wet.

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

Gently fold the blueberries into the dough just before baking and avoid overmixing. Keeping the berries dry and handling the dough carefully helps maintain their color and shape.