Blueberry Muffin Cookies – Crumbl Copycat Recipe

Introduction

These Blueberry Muffin Cookies bring together the best of both worlds—a soft, cake-like texture with the sweet burst of fresh blueberries and a crumbly streusel topping. Inspired by the popular Crumbl treat, they make for a perfect snack or dessert that’s easy to bake at home.

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
• 3 tbsp butter (for streusel)
• 2 tbsp brown sugar (for streusel)
• 2 tbsp granulated sugar (for streusel)
• 1/3 cup flour (for streusel)
• Pinch of salt (for streusel)
• Pinch of cinnamon (for streusel)

Instructions

1. Step 1: Make the streusel topping. In a small bowl, combine 3 tablespoons butter, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/3 cup flour, a pinch of salt, and a pinch of cinnamon. Use a fork or your fingers to mix until crumbly. Set aside for later.
2. Step 2: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
3. Step 3: In a mixing bowl, cream together the softened butter, 1/3 cup granulated sugar, and 1/4 cup brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Gently fold in the 1 1/2 cups flour, 1 tablespoon corn starch, 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until just combined.
5. Step 5: Carefully fold in the fresh blueberries, being gentle to avoid breaking them and discoloring the dough.
6. Step 6: Drop small dollops (about 1 to 1.5 tablespoons) of blueberry jam over the dough and gently swirl them in using a chopstick, knife, or small spatula. Be careful not to over-swirl to keep visible streaks of jam.
7. Step 7: Scoop out 8 equally sized dough balls and place them on the prepared baking sheet. Top each with a generous amount of the streusel mixture.
8. Step 8: Bake for 13 to 14 minutes until the cookies are set but still soft. Allow them to cool on the baking sheet for 15 to 20 minutes before handling, as they will be delicate.

Tips & Variations

• Use fresh blueberries for the best texture and flavor; frozen berries can release too much moisture and make the dough soggy.
• Try swapping blueberry jam for raspberry or strawberry jam for a different twist.
• For a dairy-free option, substitute butter with a plant-based alternative and ensure the egg is replaced with a suitable egg replacer.
• Handle the cookies gently after baking—they’re quite soft when warm but will firm up slightly as they cool.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While you can use frozen blueberries, they tend to release more moisture, which can make the dough soggy and affect the texture. If using frozen, thaw and drain them well before folding into the dough.

Why are the cookies so soft when they come out of the oven?

These cookies have a muffin-like texture, so they are naturally soft and delicate. Cooling them on the baking sheet allows them to firm up without losing their tender crumb. Handle them gently when warm.

Blueberry Muffin Cookies – Crumbl Copycat Recipe

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★★★★★

4.5 from 89 reviews

Delicious Crumbl copycat blueberry muffin cookies that blend soft cookie dough with fresh blueberries and a sweet streusel topping. These cookies feature swirls of blueberry jam, creating a perfect balance of fruity and buttery flavors. Ideal for anyone craving the classic taste of blueberry muffins in a delightful cookie form.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 8 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 – 1.5 tbsp blueberry jam

Streusel Topping

• 3 tbsp butter
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1/3 cup flour
• a pinch salt
• a pinch cinnamon

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 ready to top the cookies.
2. Preheat the oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
3. Cream the butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy. This will incorporate air for a tender texture.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and fully combined.
5. Combine dry ingredients and mix in: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt until just combined. Be careful not to overmix to ensure tender cookies.
6. Fold in fresh blueberries: Carefully fold in the fresh blueberries, making sure not to crush them to prevent the dough from turning purple.
7. Add blueberry jam swirls: Drop small dollops of blueberry jam across the cookie dough and gently swirl using a chopstick, knife, or spatula to create visible streaks. Avoid over swirling to keep patches of jam distinct.
8. Portion cookie dough: Scoop out 8 equally sized balls of cookie dough and place them onto the prepared baking sheet, spaced evenly apart.
9. Add streusel topping: Generously sprinkle the prepared streusel topping over each cookie dough ball.
10. Bake the cookies: Bake in the preheated oven for 13-14 minutes until the cookies are set but still soft to the touch.
11. Cool carefully: Let the cookies cool on the baking sheet for 15-20 minutes before transferring, as they will be soft and delicate when warm. Handle gently to avoid breaking.

Notes

• Ensure blueberries are washed and thoroughly dried before folding into dough to avoid excess moisture.
• Do not overmix the dough after adding dry ingredients and blueberries to maintain cookie texture and prevent color bleeding.
• The swirl of jam should be visible but not mixed too thoroughly into the dough.
• Cooling the cookies on the baking sheet allows them to firm up slightly for easier handling.
• This recipe yields soft, tender cookies similar to moist blueberry muffins in a convenient cookie form.

Keywords: blueberry muffin cookies, Crumbl copycat, blueberry cookies, streusel topping, soft cookies, blueberry jam cookies