Blueberry muffin cookies -Crumbl copycat
These blueberry muffin cookies are the best thing you'll make this week. Made with fresh blueberries and blueberry jam, then topped with a homemade streusel bringing you the most perfect texture ever!
Servings: 8 cookies
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 cold, cubed
- 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.3 tbsp butter, 2 tbsp brown sugar, 2 tbsp granulated sugar, 1/3 cup flour , a pinch salt, a pinch cinnamon
- 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 parchment 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.1/2 cup butter, 1/3 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1 tsp vanilla extract
- 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.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
- 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.1- 1.5 tbsp blueberry jam
- 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
If your cookies spread: Chill the scooped dough balls for 20–30 minutes before baking. Make sure your blueberries are patted completely dry, and your butter is softened, not melted.
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.
Nutrition
Calories: 362Calories | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 294mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
