Homemade Copycat Crumbl Blueberry Muffin Cookies
Craving those delicious Crumbl blueberry muffin cookies? You can recreate them at home with this easy and budget-friendly recipe! These cookies are soft, packed with blueberries, and topped with a delightful streusel, making them the perfect treat for any occasion.
Servings: 9 servings
Ingredients
For the Cookie:
- ½ cup butter softened
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 tablespoon corn starch
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh blueberries washed and dried well
- 1-1.5 tablespoons blueberry jam
For the Streusel Topping:
- 3 tablespoons butter softened
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- ⅓ cup flour
- 1/8 tsp salt
- 1/4 tsp ground cinnamon
Instructions
- Step 1: Make the Streusel Topping
- In a small bowl, combine the softened butter, brown sugar, granulated sugar, flour, salt, and cinnamon.
- Using a fork or your fingers, mix until the mixture is crumbly. Set aside.
- Step 2: Make the Cookie Dough
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
- Mix Dry Ingredients: Gently fold in the flour, corn starch, baking powder, baking soda, and salt until just combined.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix.
- Add Blueberry Jam: Drop small dollops of blueberry jam onto the cookie dough and swirl gently with a chopstick, knife, or small spatula, leaving visible streaks of jam.
- Step 3: Bake the Cookies
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop out 8 equally sized balls of cookie dough and place them on the prepared baking sheet.
- Top with Streusel: Generously sprinkle the homemade streusel topping over each cookie dough ball.
- Bake: Bake in the preheated oven for 13-14 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 3-5 minutes. They will be soft, so handle them with care!
Notes
How to Store the Cookies
At Room Temperature: Allow the cookies to cool completely, then store them in an airtight container at room temperature for up to 3 days.
In the Refrigerator: For longer freshness, you can store them in the fridge for up to a week. Just be sure to keep them in an airtight container to prevent drying out.
For Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave for a few seconds.
Nutrition
Calories: 311kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg