Description
A delicious Crumbl copycat recipe for Blueberry Muffin Cookies featuring a soft cookie base filled with fresh blueberries and swirled blueberry jam, topped with a buttery cinnamon streusel. These cookies capture the essence of blueberry muffins with a tender, sweet twist perfect 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 salt
- Pinch cinnamon
Instructions
- Prepare 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 ready to top the cookies.
- Preheat oven and prepare baking sheet: Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugars: In a bowl, cream the softened butter, granulated sugar, and brown sugar together until light and creamy. Then add the egg and vanilla extract, mixing until smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt.
- Fold dry ingredients into wet: Gently mix the dry ingredients into the creamed mixture until just combined. Fold in the fresh blueberries carefully to avoid breaking them and bleeding into the dough.
- Add blueberry jam swirls: Drop small dollops of blueberry jam onto the cookie dough and gently swirl with a chopstick, knife, or small spatula. Avoid over swirling to maintain visible streaks of jam in the dough.
- Form cookie dough balls and top: Scoop out 8 equally sized cookie dough balls and place them on the prepared baking sheet. Sprinkle the streusel topping evenly over each cookie.
- Bake cookies: Bake in the preheated oven for 14 minutes until the edges are set but cookies remain soft.
- Cool cookies: Let the cookies cool on the baking sheet for 20 minutes to firm up before handling 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.
- Warm the cookies in the microwave for a few seconds before serving to enhance the flavor and texture, mimicking the fresh-baked honey bun taste.
- Be careful not to overmix the blueberries to prevent the dough from turning purple.
- Use fresh blueberries rather than frozen for best texture and flavor.
- You can adjust the amount of blueberry jam based on sweetness preference, but avoid over swirling to preserve distinct jam streaks.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
