Blueberry Muffin Cookies – Crumbl Copycat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth and fully combined.
- 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.
- Fold in fresh blueberries: Carefully fold in the fresh blueberries, making sure not to crush them to prevent the dough from turning purple.
- 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.
- Portion cookie dough: Scoop out 8 equally sized balls of cookie dough and place them onto the prepared baking sheet, spaced evenly apart.
- Add streusel topping: Generously sprinkle the prepared streusel topping over each cookie dough ball.
- Bake the cookies: Bake in the preheated oven for 13-14 minutes until the cookies are set but still soft to the touch.
- 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
