Description

These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe that perfectly captures the flavor and texture of a blueberry muffin in cookie form. Soft, moist, and bursting with fresh blueberries and swirls of blueberry jam, these cookies are topped with a crumbly streusel for an extra touch of sweetness and crunch. Ideal for breakfast or a sweet snack, they’re easy to make and bake to golden perfection.

Ingredients

Streusel Topping

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

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

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Instructions

Make the streusel topping: Using a fork or your fingers, combine butter, brown sugar, granulated sugar, flour, salt, and cinnamon together in a small bowl until the mixture is crumbly. Set aside until you are ready to top the cookies.
Make the cookie dough: Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream the softened butter with granulated sugar and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.
Combine dry ingredients and fold in blueberries: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt. Fold in the fresh blueberries carefully to prevent them from bleeding into the dough.
Add blueberry jam swirls: Drop small dollops of blueberry jam onto the cookie dough and swirl lightly with a chopstick, knife, or small spatula, ensuring not to over swirl to keep visible streaks of jam.
Form and top cookies: Scoop out 8 equally sized cookie dough balls and place them on the prepared baking sheet. Top each cookie dough ball with the homemade streusel mixture.
Bake the cookies: Bake in the preheated oven for 13-14 minutes. Once done, let the cookies cool on the baking sheet for 15-20 minutes as they will be quite soft. Handle with care to preserve their shape and softness.

Notes

Make sure to dry the blueberries well to prevent excess moisture in the dough.
Do not overmix the jam into the dough to maintain beautiful swirls and appearance.
Use fresh blueberries for the best texture and flavor.
The cookies are soft when warm; cooling helps them set and become easier to handle.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.