Description
These Blueberry Muffin Cookies are a delightful Crumbl copycat recipe that combines the soft, tender texture of a muffin with the convenience of a cookie. Featuring juicy fresh blueberries, swirls of blueberry jam, and a crumbly cinnamon streusel topping, these cookies are a perfect treat for snacktime 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 Topping
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- pinch salt
- pinch 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 Cookie Dough: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and creamy. Add the egg and vanilla extract, mixing until smooth.
- Add Dry Ingredients and Blueberries: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt until combined. Carefully fold in the fresh blueberries, taking care not to overmix to prevent bleeding of the berries into the dough.
- Incorporate Blueberry Jam: Drop small dollops of blueberry jam onto the cookie dough and swirl lightly with a chopstick, knife, or small spatula to create visible streaks of jam throughout the dough without over swirling.
- Shape and Top Cookies: Scoop out 8 equal-sized balls of cookie dough and place them evenly spaced on the prepared baking sheet. Sprinkle the homemade streusel topping evenly over each cookie dough ball.
- Bake the Cookies: Bake the cookies in the preheated oven for 14 minutes. Once baked, allow the cookies to cool on the baking sheet for 20 minutes, as they will be very soft and delicate when hot.
Notes
- Store these cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- For the best flavor, warm the cookies in the microwave for a few seconds before eating to recreate the fresh-baked honey bun experience.
- Handle the cookies gently while warm as they are very soft and fragile.
- Use fresh blueberries to prevent excessive moisture; ensure they are washed and thoroughly dried before folding into the batter.
- If fresh blueberries are unavailable, frozen blueberries can be used but should be thawed and patted dry before adding.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
