Name: Blueberry Muffin Cookies - Crumbl Copycat Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 53 min
Cuisine: American
Ingredients: 3 tbsp butter; 2 tbsp brown sugar; 2 tbsp granulated sugar; 1/3 cup flour; A pinch salt; A pinch cinnamon; 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

I absolutely adore these Blueberry Muffin Cookies - Crumbl Copycat Recipe because they capture the best of both worlds: the soft, tender crumb of a blueberry muffin and the irresistible charm of a cookie. Each bite offers bursts of juicy blueberries combined with a sweet swirl of jam and a crunchy, buttery streusel topping that simply melts in your mouth. I love how this recipe feels special but remains surprisingly easy to whip up, making it one of my go-to treats whenever I want to impress guests or treat myself to something extraordinary.

Why You'll Love This Blueberry Muffin Cookies - Crumbl Copycat Recipe

For me, what truly sets this recipe apart is the delightful flavor profile it offers. The gentle sweetness of the cookie batter perfectly balances the tartness of fresh blueberries, while the jam swirl adds a luscious touch of fruitiness that brightens every bite. The streusel topping adds a satisfying crunch that contrasts beautifully with the soft, cake-like center. I find myself savoring these cookies with a cup of tea or coffee any time of the day.

Another reason I recommend this Blueberry Muffin Cookies - Crumbl Copycat Recipe is how simple the process is without sacrificing any flavor or texture. The ingredients are straightforward and pantry-friendly, yet the layering of textures and flavors delivers an impressive result. Even if you're not an expert baker, you’ll feel accomplished making these cookies that look like they came from a gourmet bakery.

These cookies are perfect for a variety of occasions. Whether you want an indulgent breakfast treat, a midday snack, or a crowd-pleasing dessert for parties, this recipe hits all the right notes. I love bringing them to potlucks or serving alongside brunch because their unique combo of muffin-like softness and cookie convenience always surprises and delights everyone.

Ingredients You'll Need

The image shows a close-up of thick, crumbly dough mixed with whole blueberries inside a silver mixing bowl. The dough is pale yellow with slightly rough texture, and the blueberries are scattered unevenly, giving spots of deep blue and purple color. Some purple juice from the blueberries lightly stains parts of the dough. The metal bowl has a brushed texture visible on its surface. The background beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

You'll be using simple, everyday ingredients that each play a key role in building the flavor, texture, and beautiful color of these cookies. From the soft butter that ensures tenderness to the fresh blueberries that provide juicy bursts, every element is essential.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butter (softened): Creates that rich, melt-in-your-mouth texture every cookie needs.
Granulated sugar: Adds sweetness and helps cookies brown beautifully.
Brown sugar: Brings moisture and a subtle caramel flavor for depth.
Large egg: Binds ingredients together and provides structure.
Vanilla extract: Enhances sweetness with warm, aromatic notes.
All-purpose flour: The base that gives the cookies their tender crumb.
Corn starch: Keeps the cookies soft and slightly chewy by tenderizing.
Baking powder & baking soda: Work together for that perfect rise and crumb.
Salt: Balances the sweetness and intensifies flavors.
Fresh blueberries: Provide juicy pops of freshness and beautiful color.
Blueberry jam: Adds a swirl of fruity sweetness and moist pockets inside.
Butter, brown sugar, granulated sugar, flour, salt & cinnamon (for streusel): Combine for a crunchy, crumbly topping that’s simply irresistible.

Directions

Step 1: Begin by making the streusel topping. In a small bowl, use a fork or your fingers to combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon until the mixture becomes crumbly. Set this aside; it will add that fantastic crunch on top of your cookies.

Step 2: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. It helps prevent sticking and ensures even baking.

Step 3: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes using an electric mixer.

Step 4: Add the egg and vanilla extract to your butter mixture and continue mixing until everything is smooth and well incorporated.

Step 5: Gently whisk together the all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl. Then slowly mix these dry ingredients into your wet ingredients. Be careful to fold the mixture until just combined — overmixing can cause the cookies to become tough.

Step 6: Carefully fold in the fresh blueberries. I always make sure they are washed and thoroughly dried to prevent the dough from turning blue and overly wet.

Step 7: Drop small dollops of blueberry jam onto the cookie dough, then use a chopstick, knife, or small spatula to gently swirl it in. Avoid over-swisting to keep visible streaks of lovely jam throughout the cookie.

Step 8: Scoop the dough into 8 equally sized balls and place them evenly spaced on your prepared baking sheet. Generously sprinkle the streusel topping over each cookie ball for that perfect finishing touch.

Step 9: Bake in your preheated oven for 13 to 14 minutes. The cookies will appear soft and just slightly golden — don’t overbake because these are meant to be tender and delicate.

Step 10: Let the cookies cool on the baking sheet for 15-20 minutes. This resting time allows them to set properly because they will be quite soft when hot. Handle gently when transferring to avoid breaking.

Servings and Timing

This Blueberry Muffin Cookies - Crumbl Copycat Recipe makes about 8 generous cookies, perfect for sharing with family or savoring throughout the week. The prep work takes around 20 minutes, with an additional 13 to 14 minutes of baking time. Remember to factor in the 15-20 minutes of cooling before you dive in. Altogether, you’re looking at just under an hour from start to finish, which is fantastic for such an impressive homemade treat.

How to Serve This Blueberry Muffin Cookies - Crumbl Copycat Recipe

A single round scoop of cookie dough sits centered on a textured beige baking mat. The dough is light tan with a soft, crumbly texture, mixed with dark purple-blue streaks of berry filling swirled through it. The berries add a glossy, shiny contrast to the matte dough, creating an uneven, inviting surface. The top part is mostly cookie dough with berry swirls visible mainly around the edges. The background is a white marbled texture, with the slightly visible edge of a silver baking tray at the top. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve these cookies, I love pairing them with a hot cup of coffee or crisp iced tea to complement the blueberry’s sweetness without overpowering it. They’re also delicious alongside a creamy vanilla yogurt, which adds a refreshing contrast in texture and flavor. For a brunch table, I like to serve them with fresh fruit and a light cheese platter for a well-rounded spread.

Presentation-wise, I find arranging these cookies on a pretty platter sprinkled with a tiny dusting of powdered sugar instantly elevates their charm. Adding a few fresh blueberries here and there as garnish also ties the look together nicely and tempts everyone to grab one.

These cookies are ideal for casual get-togethers, weekend breakfast treats, or even after-school snacks. I recommend serving them at room temperature or slightly warmed for the ultimate soft texture and jammy goodness. They can be plated individually or stacked on dessert stands to showcase their layers and crumbly streusel topping beautifully.

Variations

I love tweaking this Blueberry Muffin Cookies - Crumbl Copycat Recipe to suit different tastes or dietary needs. For a gluten-free option, I swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum to help maintain the cookie’s structure and softness. It works beautifully and keeps that tender crumb intact.

If you want a dairy-free or vegan version, I replace the butter with coconut oil or vegan margarine, and instead of using an egg, I use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The jam swirl stays the same, or you can try strawberry or raspberry jam for a different berry flavor.

For a fun twist on flavor, I sometimes add a squeeze of fresh lemon juice or a pinch of lemon zest to the dough. It instantly brightens the blueberries and complements the overall flavor profile wonderfully. Additionally, baking these as mini cookies or even trying them in muffin tins to create actual blueberry muffin cupcakes with streusel on top is a playful variation I enjoy experimenting with.

Storage and Reheating

Storing Leftovers

After enjoying some of these cookies fresh, I store any leftovers in an airtight container at room temperature. They stay soft and delicious for up to three days. If you don’t have an airtight container, wrapping them tightly in plastic wrap works well too. It’s important to keep them sealed so they don’t dry out.

Freezing

This recipe freezes beautifully! I like to place the cookies on a baking sheet to freeze individually for about an hour before transferring them to a freezer-safe container or ziplock bag. Frozen cookies can be kept for up to three months. When I’m ready, I thaw them overnight in the fridge or let them sit out at room temperature for a few hours.

Reheating

The best way to reheat these cookies and restore their fresh-from-the-oven softness is by microwaving them for about 10-15 seconds or warming them in a preheated oven at 300°F (150°C) for 5 minutes. Avoid overheating, which can dry them out or melt the streusel too much. These gentle reheating methods bring back that tender, jammy goodness I love.

FAQs

Can I use frozen blueberries instead of fresh?

You can, but be sure to thaw and thoroughly drain the berries first to avoid excess moisture, which can make the dough too wet and cause the cookies to spread too much. Pat them dry gently with paper towels before folding them in.

What if I don’t have corn starch? Can I skip it?

Corn starch helps make the cookies tender and soft. If you don’t have any, you can substitute with arrowroot powder or even add a couple of extra tablespoons of flour. Just keep in mind the texture might be slightly different but still delicious.

How do I get the streusel topping to stay on the cookies?

Make sure to press the streusel gently onto the cookie dough balls before baking, but don’t compact it too much. The moisture from the dough and heat during baking help the topping cling and crisp up nicely.

Can I make these cookies dairy-free or vegan?

Absolutely! Use dairy-free butter substitutes and replace the egg with a flax egg or other vegan egg replacer. Also, check that your jam is vegan-friendly. The texture and flavor will still be wonderful with these swaps.

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

To keep your dough nice and light-colored with distinct blueberry pops, gently fold the berries in last and avoid overmixing. Also, make sure the blueberries are dry before adding them to minimize juices bleeding.

Conclusion

I truly hope you give this Blueberry Muffin Cookies - Crumbl Copycat Recipe a try because it’s one of those delightful treats that never fails to brighten my day. The way it balances soft, tender bites with fresh blueberries, sweet jam, and crunchy streusel is absolute magic. Baking and sharing these cookies brings me so much joy, and I think you’ll love them just as much as I do!