These Crumbl blueberry muffin cookies are studded with a ton of fresh blueberries and topped with a homemade streusel. They are soft and chewy and have the most perfect crunchy topping. I think you will love these blueberry cookies for sure!
If you love blueberries, you have to try Better than Starbucks Blueberry scones copycat, Soft CRUMBL Blueberry Crumb Cake Cookies copycat recipe, and even The Best Moist Blueberry Lemon Loaf Cake.
Blueberry season means Crumbl blueberry muffin cookies! I’ve been definitely slacking on these a little. Especially since I received so many requests for these the week they came out at Crumbl.
But hey, life gets in the way, exhaustion happens and you just have to take a moment to regroup before coming back stronger (with the best Crumbl cookie recipes on the internet!)
This is the best blueberry muffin cookie with streusel on top.
The special thing when it comes to this recipe is that the cookie dough has both blueberries and swirls of blueberry jam in it. I am not sure if that’s how the Crumbl one was made but I just figured that that’s how I wanted to really bring out the blueberry flavors and allow those swirls to really show.
The cookies are then topped with a homemade streusel topping which in my books can literally elevate anything really. The balance of salty and sweetness of the streusel, fresh blueberries, and jam, as well as the texture of the cookies, will just blow your mind!
Why you need to make this recipe!
- It’s so easy to make!
- These cookies are topped with added streusel on top to really bring out your favorite flavors of a buttery blueberry muffin.
- They taste like blueberry muffins but in cookie form.
- This recipe will cost you a lot less than purchasing the actual cookie in stores.
- With this recipe, you can now make your favorite Crumbl cookie anytime the cravings hit, no need to wait for them to come back in stores.
- You can easily swap out the blueberries for a fun strawberry or raspberry version.
Ingredients for this blueberry muffin cookie recipe
Here are the ingredients you will need to make this blueberry muffin recipe. Make sure to scroll down to the recipe card for the full list of ingredients.
- Butter- You can use either salted or unsalted butter in your recipe. Make sure that the butter is softened for your cookie dough, and cold for the streusel.
- Brown & granulated sugar– This recipe uses a mixture of sugars both in the cookie dough as well as in the streusel topping.
- Egg– Use an egg at room temperature.
- Vanilla extract– This will give our cookies an extra depth of flavor.
- All-purpose flour– AP flour works great in this recipe.
- Baking soda– This is the leavening agent for our cookies.
- Salt– Always use a little salt in your cookies to balance out the flavors.
- Blueberries- I use fresh berries in the cookie dough of this recipe.
- Blueberry jam– The blueberry jam is the most fun part of this recipe and will give extra blueberry flavor to our cookies.
- Cinnamon– A tiny bit of cinnamon will make the streusel taste that much better.
How to make blueberry muffin cookies
This is how you can make blueberry muffin cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together.
- Add in the egg and the vanilla butter emulsion.
- Mix in the dry ingredients just until the flour mixture disappears.
- Fold in the blueberries until they are evenly distributed.
- Drop a few dollops of the blueberry jam on the cookie dough and gently swirl it with a spatula. Don’t mix everything in the cookie dough.
- Scoop out the cookie dough with a large cookie scoop, place it on a parchment paper-lined baking sheet, top with homemade streusel, and bake.
- Enjoy your muffin top style Crumbl cookies with a tall glass of milk!
Make the homemade streusel
- Combine all the ingredients for the streusel in a medium bowl using a fork until crumbly.
- Top each cookie with the streusel and bake.
Frequently asked questions – FAQ
How to store streusel blueberry muffin cookies?
These cookies can be stored in an airtight container in the fridge for up to 3 days. Be aware that these cookies will be best the day you make them because that’s when the streusel will have the best crunchy sugar-crusted surface effect.
If you want to be extra like me, you can reheat your cookies in the oven or in the air fryer for a few minutes.
Can I freeze blueberry muffin cookies?
You sure can! These cookies freeze well, just pop them in an airtight container and freeze for up to 1 month.
Once you’re ready to enjoy these thaw them in the fridge overnight or on the countertop for a few hours.
Can I fuse frozen blueberries?
You can use frozen blueberries but make sure that you are really drying them off really well so that the dough texture doesn’t change too much. Smaller frozen blueberries or wild frozen blueberries are best in the recipe too!
Can I make smaller blueberry muffin cookies?
Absolutley!
Instead of making 8 large cookies make 16 smaller ones. Bake them for 10 minutes instead of 14 minutes. Continue with the recipe as you would the giant-sized cookie except that now you’ll have more smaller cookies that can feed a crowd 🙂
Crumbl streusel blueberry muffin cookies
If you made these blueberry muffin cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Blueberry muffin cookies -Crumbl copycat
Ingredients
Cookies base
- ½ cup butter softened
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cup 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 tablespoon blueberry jam
Streusel
- 3 tablespoon butter
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- ⅓ cup flour
- a pinch salt
- a pinch cinnamon
Instructions
Make the streusel topping
- Using a fork or your fingers, combine all the ingredients together in a small bowl until the mixture is crumbly.
- Set aside until you're ready to top your cookies.
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until smooth.
- Gently mix in the flour, corn starch, baking powder, baking soda, and salt. Fold in the blueberries making sure not to overmix so that the blueberries don't bleed into the cookie dough.
- Drop small dollops of jam onto the cookie dough and swirl with a chopstick, a knife, or a small spatula. Don't over swirl, we want to keep visible streaks of jam in the cookie dough.
- Scoop out 8 equally sized cookie dough balls, place them on the baking sheet, and top with the homemade streusel.
- Bake in the preheated oven for 13-14 minutes then let the cookies cool down on the baking sheet for 15-20 minutes. These cookies will be pretty soft so handle them with care!
Notes
How to store Crumbl blueberry muffin cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days, you can also store them in the fridge for up to 7 days. The best way to enjoy these cookies is to warm them up in the microwave for a few seconds before enjoying them. That will truly get you that honey bun flavor that we all love!Nutrition
Thank you for making it all the way down here 🙂
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Jessica
Could I use frozen blueberries?
Chahinez
You can. You would just have to let them thaw and drain the liquid out first so they don’t make the batter too wet. They also won’t have that same pop inside the muffins once they’re baked but you can still use them.
Reba
Are you planning to do a video? I made it as best as I could, but I couldn’t figure out how to “swirl” the jam into the dough given the dough was pretty solid… Also, the blueberries just didn’t want to get mixed into the dough (I used frozen) and I had to take them in my hands and push them into the dough — it was a giant mess! Not sure what went wrong, but I did used the metric conversion on your site so maybe the measurement was off from your cup/tbsp version… I’ll try it again with your original measurements and see if it turns out better…
Chahinez
You can cut through the dough with a sharp knife to swirl the jam through. the jam will moisten the dough as it bakes so that’s why we’re using a firmer dough. Also use fresh blueberries instead of frozen (or thaw first and drain before adding them) so the moisture from the berries can also add wetness to the dough. Let me know how it goes the second time with these changes.
@bakingdancer
I made these the other day and they were very well received. I used fresh blueberries and made my own blueberry jam. My only issue was that the cookies ended up very flat and spread out. I was hoping they would be thicker.
Should I put the dough in the fridge for an hour an then bake them?
Chahinez
you can definitely put the dough in the fridge before baking them. Also, make sure the blueberries are dry after washing them prior to adding them to the dough. I hope this helps!
Heidi Vanden Top
could you use raspberries or strawberries instead?
Chahinez
Absolutely 🙂
Becca
Perfect cookie! I did add 1 T of coconut oil to the recipe.
Chahinez
I am so glad you like them!
Michelle
I don’t usually leave reviews but I just had to this time. I’ve tried a lot of cookie recipes from this site and this is my absolute favorite one! These cookies were AMAZING!!
Beverly
I noticed in the actual recipe you say to soften the butter in the streusel but not the dough but earlier in the description you said the opposite. I just made them and they look wonderful but wanted to make sure for next time I get this right. Thanks!
Chahinez
It’s supposed to be softened for the dough and cold for the streusel. Thanks for catching that!
Seria
Hi! I was wanting to make a bunch and freeze the dough. Will they still turn out ok? If I do this do I add the strudel topping and freeze as well or add that on before baking them !? Thanks!
Chahinez
Yes, you can definitely freeze the dough for the Crumbl blueberry muffin cookies! To freeze the dough, you can shape it into balls and place them on a baking sheet lined with parchment paper. Then, sprinkle the strudel topping on top of each dough ball before freezing. Once the dough balls are frozen solid, you can transfer them to a freezer bag or airtight container for storage. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
Chiara
Hello! May I ask you why you also add baking powder in this recipe compared to your other cookie recipes? 🙂 Could I for example use one of your cookie recipes and simply swap the mix ins for fresh blueberries? Or in that case should I add more flour because of the moisture of fresh blueberries? thank you! 🙂
Maleah Gilliam
Hi!! I’m super excited to make these but for the flour used in the crumble, is that all-purpose or self-rising? I’m assuming all-purpose since that’s what you have in the cookie ingredients but I wanted to check!
Chahinez
Hi Maleah! Yes, it’s all-purpose flour for the streusel as well 🙂
Jordon R Williams
I wonder if these would turnout ok without the blueberry jam? Has anyone tried it without the blueberry jam? Just don’t have any on hand. Thank in advance!
Chahinez
It is best to use the blueberry jam because it adds that much needed moisture to allow the cookie to spread just enough to be perfect!