Description
These Blueberry Muffin Cookies are a delicious Crumbl copycat recipe featuring a soft, tender cookie base studded with fresh blueberries and swirled with blueberry jam. Topped with a crumbly cinnamon streusel, they perfectly capture the flavor and texture of blueberry muffins in cookie form, making a delightful treat for any occasion.
Ingredients
Units
Scale
Cookie Base
- 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 to 1.5 tbsp blueberry jam
Streusel Topping
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- Pinch of salt
- Pinch of 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.
- Prepare the oven and baking sheet: Preheat the oven to 350 degrees Fahrenheit. 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. Add the egg and vanilla extract, mixing until smooth and fully combined.
- Incorporate dry ingredients: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt until just combined. Be careful not to overmix to prevent tough cookies.
- Fold in the blueberries: Carefully fold the fresh blueberries into the cookie dough, ensuring they remain intact to avoid bleeding color into the dough.
- Add blueberry jam: Drop small dollops of blueberry jam onto the dough and swirl gently with a chopstick, knife, or small spatula to create visible streaks without over swirling.
- Shape and top the cookies: Scoop out 8 equally sized cookie dough balls and place them evenly spaced on the prepared baking sheet. Generously sprinkle the prepared streusel topping over each cookie dough ball.
- Bake the cookies: Bake in the preheated oven for 14 minutes until the edges are set but centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 20 minutes, handling gently as they will be soft.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
- For the best flavor, warm cookies briefly in the microwave before serving to enjoy the soft, honey bun-like texture.
- Do not overmix the dough or jam swirl to preserve texture and prevent color bleeding.
- Use fresh blueberries that are well dried to avoid excess moisture in the dough.
- If fresh blueberries are unavailable, frozen blueberries thoroughly thawed and patted dry can be substituted.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
