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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!
Table of Contents
- This is the best blueberry muffin cookie with streusel on top.
- Why you need to make this recipe!
- Ingredients for this blueberry muffin cookie recipe
- How to make blueberry muffin cookies
- Frequently asked questions – FAQ
- Crumbl streusel blueberry muffin cookies
- Blueberry muffin cookies -Crumbl copycat Recipe
- Shop this recipe
- If you enjoyed this Crumbl blueberry muffin cookies with streusel recipe make sure to pin it for later!
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
- 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- 1.5 tbsp blueberry jam
Streusel
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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If you enjoyed this Crumbl blueberry muffin cookies with streusel recipe make sure to pin it for later!
these cookies are awesome!
They look amazing. I am wondering how the streusel topping will stay on the cookies while baking. Any suggestions/tips/hints?
To help the streusel stick, I gently press it into the top of each cookie before baking. The moisture from the dough will “grab” it as it bakes, so you won’t lose much. Hope you liked them!
These cookies were delicious!! I feel like I added a nice amount of crumbl on the top but there was so much left over. Really just means I will have to make them again in a few days though, lol. I think if I was making a single batch I would half the crumbl topping next time.
Thank you for trying out the recipe!
Amazing. Exactly what you want it to be. Soft and delicious. Everything you love about blueberry muffins but in an amazing cookie form! Saved this recipe to make over and over again. Thank you for this recipe!
You’re welcome! I’m glad you enjoyed the recipe!😊
Hi thanks so much for sharing this recipe. I’m making them now. Any suggestions on the crumb topping ? I have found my crumb topping is just very tiny crumbles like no big pretty chunks. My butter was cold. Should I add more butter ?
Hi Nikki! If your streusel is coming out too fine, try using slightly larger chunks of cold butter and mix gently. Overmixing can make the butter blend in too much. If it still feels too dry, adding 1/2 – 1 more tablespoon of butter can help bind it into larger pieces.
Just a question for the main cookie dough does the butter need to be softened? Or can I use it right out of the fridge?
You’ll want softened butter because it combines with the sugars more easily.
DELIICOUS!
These cookies are chewy, sweet, and covered with cinnamon crunch topping. They taste just like a muffin (dare I say better) and the blueberry is dispersed perfectly through the cookie. I used Crofter’s organic blueberry jam which was delicious.
these are FANTASTIC, game changer for sure. These would be perfect as a gift, elegant and a little more elevated than a chocolate chip cookie
Thank you! I 100% agree Britt.
Looking forward to making these blueberry muffin cookies when my granddaughter comes to visit, but wanted to be sure we can stir them on the counter. The post included storage directions but they were for your honey bun cookies, not the blueberry muffin ones. Fridge space is at a super premium in my camper, so we need to know for sure that nothing will be moldy if we keto them a few days. Thanks!
Yes, they’re fine stored in an airtight container at room temperature for 2–3 days. Just keep them somewhere cool and out of direct sunlight. No fridge needed unless you’re keeping them longer.
So good! Making my second batch now
YAY! This is great to hear!