I’ve recreated these Blueberry Muffin Cookies inspired by Crumbl’s famous version—and they’re everything I want in a cookie: soft, thick, and bursting with blueberries. A swirl of blueberry jam and a crumbly homemade streusel topping gives them the perfect muffin-like texture in cookie form.
Why You’ll Love This Recipe
I love this recipe because it combines the heartiness of a bakery-style muffin with the chewy goodness of a cookie. The fresh blueberries keep each bite juicy, while the swirl of jam and that buttery streusel topping elevate the whole experience. These cookies are sweet, soft, and filled with nostalgic comfort—ideal for breakfast, dessert, or any moment in between.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie base:
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon corn starch
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries, washed and dried well
1–1.5 tablespoons blueberry jam
Streusel topping:
3 tablespoons butter
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/3 cup flour
a pinch of salt
a pinch of cinnamon
directions
I start by preparing the streusel. In a small bowl, I mix the butter, brown sugar, granulated sugar, flour, salt, and cinnamon using a fork or my fingers until the mixture is crumbly. Then I set it aside.
Next, I preheat the oven to 350°F and line a baking sheet with parchment paper. For the cookie dough, I cream the softened butter, granulated sugar, and brown sugar until light and fluffy. I add in the egg and vanilla extract and mix until smooth.
Then I gently mix in the flour, corn starch, baking powder, baking soda, and salt. I carefully fold in the fresh blueberries, trying not to overmix to avoid breaking them. I drop small dollops of blueberry jam onto the dough and gently swirl using a chopstick or knife—just enough to create visible streaks.
I scoop out 8 equal portions of dough and place them on the baking sheet, spacing them out. I top each one with a generous sprinkle of the prepared streusel.
I bake the cookies for 13–14 minutes, then let them cool on the baking sheet for 15–20 minutes. They’re very soft when hot, so I handle them gently once set.
Servings and timing
This recipe yields 8 large cookies. It takes about 25 minutes to prep, 13–14 minutes to bake, and 15–20 minutes to cool, for a total time of approximately 53 minutes.
Variations
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I sometimes add lemon zest to the dough for a bright citrus twist.
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If fresh blueberries aren’t available, I’ve used frozen ones—just be sure to thaw and dry them well to prevent excess moisture.
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I’ve made mini versions by scooping smaller dough balls and reducing the baking time by a couple of minutes.
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A drizzle of lemon glaze after baking adds another delicious layer of flavor.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days, or refrigerate them for up to 7 days. Before eating, I warm them briefly in the microwave for a few seconds to revive the softness and enhance the flavor. It makes them taste freshly baked every time.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, I’ve used frozen blueberries—just thaw and pat them dry thoroughly to avoid excess moisture in the dough.
What’s the best way to swirl the jam without overmixing?
I dot the jam on top of the mixed dough and use a knife or chopstick to gently swirl. I stop when I see ribbons—overmixing will turn the whole dough purple.
Can I skip the streusel topping?
You can, but I wouldn’t. The streusel adds texture and that muffin-top crunch. If I’m short on time, I make a quick version with just butter, sugar, and flour.
How soft should these cookies be after baking?
They’ll be very soft fresh out of the oven. I let them rest on the baking sheet for at least 15 minutes to firm up before handling.
Can I double the recipe?
Absolutely. I’ve doubled the recipe and baked in two batches with great results—just maintain the same baking time and spacing.
Do these taste more like cookies or muffins?
Honestly, they’re the best of both. They’re rich and buttery like a cookie but have the light crumb and flavor of a blueberry muffin.
Can I freeze these cookies?
Yes, I freeze them in a single layer, then transfer to a sealed container. To enjoy later, I thaw at room temperature and reheat slightly for that fresh-baked feel.
How do I keep the blueberries from bursting in the dough?
I gently fold them in at the end and avoid pressing too hard. Drying them well after washing also helps prevent bleeding.
Should the butter be salted or unsalted?
I use unsalted butter so I can better control the salt level, but if using salted, I reduce the added salt slightly.
What if I don’t have blueberry jam?
I’ve substituted raspberry jam or even skipped it in a pinch. The cookies still taste great, though the jam adds extra blueberry punch.
Conclusion
These Blueberry Muffin Cookies are my favorite hybrid bake—soft, fruity, and topped with a sweet crumb that melts in your mouth. They come together quickly, look beautiful, and taste like something straight from a gourmet bakery. I love how the fresh berries and jam swirl throughout the dough, and I hope they bring the same cozy joy to your kitchen as they do to mine.
Print
Blueberry Muffin Cookies (Crumbl Copycat)
- Total Time: 53 minutes
- Yield: 8 cookies
- Diet: Vegetarian
Description
These Blueberry Muffin Cookies are a Crumbl copycat recipe that brings the iconic bakery-style flavor straight to your kitchen! Made with fresh blueberries, blueberry jam swirls, and a buttery streusel topping, these cookies have the perfect muffin-like texture in cookie form. Soft, tender, and bursting with blueberry flavor—these are the ultimate treat for breakfast or dessert!
Ingredients
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 cups all-purpose flour
1 tbsp cornstarch
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup fresh blueberries (washed and dried)
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
In a small bowl, use a fork or your fingers to combine butter, brown sugar, granulated sugar, flour, salt, and cinnamon until crumbly. Set aside.
Prepare the Cookie Dough
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until smooth.
Stir in flour, cornstarch, baking powder, baking soda, and salt until just combined.
Gently fold in the blueberries without overmixing.
Drop small dollops of blueberry jam into the dough and swirl gently—do not overmix.
Assemble and Bake
Scoop 8 equal portions of dough and place on the baking sheet.
Top each with streusel.
Bake for 13–14 minutes or until edges are set and tops are lightly golden.
Let cookies cool on the baking sheet for 15–20 minutes before handling—they’ll be soft.
Notes
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
For best texture, warm cookies in the microwave before serving.
Do not overmix the dough or the blueberries may bleed and discolor the cookies.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
