Description
These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe combining the soft, fluffy texture of a blueberry muffin with the convenience and chewiness of a cookie. They feature a tender cookie base studded with fresh blueberries and swirled with blueberry jam, topped with a buttery cinnamon streusel, perfect for a sweet snack or dessert.
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
- 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 is crumbly. Set aside until ready to top the cookies.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Cream butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and creamy. Add in the egg and vanilla extract, mixing until smooth and fully combined.
- Add dry ingredients: Gently mix in the all purpose flour, corn starch, baking powder, baking soda, and salt until just combined. Take care not to overmix.
- Fold in blueberries: Carefully fold in the fresh blueberries, making sure not to overmix to prevent the berries from bleeding into the dough.
- Incorporate blueberry jam: Drop small dollops of blueberry jam onto the cookie dough and swirl gently with a chopstick, knife, or small spatula to create streaks without fully blending it in.
- Portion dough and add streusel: Scoop out 8 equally sized dough balls and place them on the prepared baking sheet. Top each cookie dough ball with the prepared streusel mixture.
- Bake the cookies: Bake in the preheated oven for 14 minutes until set. The cookies will be soft when done.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 15-20 minutes before handling to prevent breaking or crumbling.
Notes
- Store these cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
- For the best experience, warm the cookies in the microwave for a few seconds before eating to replicate that fresh honey bun flavor.
- Handle the soft cookies carefully while cooling or transferring to avoid crumbling.
- Use fresh blueberries washed and dried well to maintain dough consistency.
- Do not over swirl the jam into the dough to keep visible streaks for presentation and flavor bursts.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 110 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
