Crumbl Blueberry Muffin Cookies

These sweet Crumbl Blueberry Muffin Cookies are easy to make and taste like Crumbl’s (but maybe even better!) with lots of blueberry flavor, a soft crumb, and a sprinkle of streusel right on top. An easy copycat recipe that you can make anytime you get the craving for a Blueberry Muffin Cookie!

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Who doesn’t love a blueberry muffin, right?! And transforming all that blueberry flavor (and a healthy sprinkle of streusel) into a cookie? Yes please!

I had actually given this Crumbl copycat recipe another shot with a completely from-scratch approach. The problem with this approach was that the cookie dough itself didn’t have any blueberry flavor.

I realized I needed to make some big changes to the recipe–and it all started with a muffin mix. If you’ve ever made blueberry muffins from a box you’ve probably noticed that you can smell the blueberry flavor right after tearing open the bag of mix…no blueberries to be seen. The blueberries themselves (that come in a little can inside) don’t have a very strong flavor at all.

Well, whatever magical chemical process can create blueberry flavor in a mixture of dry ingredients, I knew I needed it.

The muffin mix turned out to be the key in getting this Crumbl copycat right. If anything, the cookies are a bit softer and more muffin-like, but the flavors, slight chewiness, and the streusel are all right there just waiting for you to dig in. Plus, the recipe makes 8 huge Crumbl-size cookies–perfect for packing in lunches or freezing for later. Dare I say it, but I think these cookies might be better than Crumbl’s.

What Are Crumbl Cookies?

Maybe you came for the idea of a blueberry muffin cookie and you are wondering “What is Crumbl?”
Crumbl Cookies is a bakery serving up giant gourmet cookies (and ice cream!). They started in Utah and you can now find locations all over the United States.

What makes their cookies so popular is the rotating menu of cookie concoctions (they change every week), the extravagant cookie size, and the bakery-fresh flavors. Crumbl concoctions include a staple cookies served every week (Milk Chocolate Chip) as well as enticing creations like Chocolate Oreo, Cornbread, Cereal Milk, New York Cheesecake and Hot Chocolate.

More Copycat Recipes: Also try my Crumbl Pink Sugar Cookie Copycat and my Cinnamon Cookie ft. Cinnamon Toast Crunch. Plus, check out the entire list of Crumbl Cookie flavors.

Do These Cookies Taste Like Crumbl’s?

This cookie is slightly more to the “muffin” side of things so it’s a bit fluffier and softer than Crumbl’s, but the flavor is THERE. And the streusel? You can layer on as much of that goodness as the cookie will handle–and I suggest you do. Delicious.

I tried the Blueberry Muffin Cookie via Crumbl’s shipped cookies option. I wrote about the experience if you are curious, but suffice it to say, the cookies weren’t as good as the in-store versions.

I’d love to try the Blueberry Muffin Cookie fresh, but the shipped version left a lot to be desired. It was bland, unattractive, and just didn’t feel worth it for the sugar intake.

I wanted to take all the best parts of the cookie (the blueberry flavors and the soft crumb) and make a more delicious version.

Here’s a side by side of the visual difference between Crumbl’s (left) and my cookie (right):

Ingredients You’ll Need

Are we ready to make these cookies? Let’s gather our ingredients!

Please note the crumb topping/streusel is adapted from Sugar Spun Run’s excellent streusel recipe.

Blueberry Muffin Mix – Use a mix that is between 16.9 and 17.1 ounces (Betty Crocker and Krusteaz are two great options–both of which I tested in making this recipe). Your mix should say it will make 12 regular size muffins. You also want a mix that comes with REAL blueberries in the little can.

All-Purpose Flour – I add a little extra flour to the mix and it’s also used in the streusel topping.

Brown Sugar – I use brown sugar in both the streusel and the cookies. It adds extra chewiness to the cookie (perfect for that muffin-cookie texture), but if you don’t want any extra sweetness you can leave it out of the cookie dough part of the recipe (don’t omit from the streusel!). The resulting cookie will be more soft and less chewy.

Other stuff – You’ll also need a little melted butter, some granulated sugar, and an egg.

How to Make Crumbl Blueberry Muffin Cookies

First, we’ll whip up a quick streusel. I love this part because we get to add a hefty topping to each cookie–the more streusel the better!

Mix together the flour, sugars, and salt in a small bowl. Pour melted butter over the mixture and mix together with a fork until little lumps of streusel start to form. Set aside as we make the blueberry muffin cookies.

Since this recipe is made with a blueberry muffin mix, the first thing we need to do is grab the little can of blueberries and rinse and drain them. Use a small colander to rinse them and then set the colander on a couple paper towels to drain.

Note: Don’t get distracted by the muffin box! Just follow the instructions I provide and you are good to go.

Cream the butter and sugar for about 2 or 3 minutes. Add the egg and vanilla extract and beat until just combined.

Pour in the muffin mix and the 1/4 cup of flour. Fold with a spatula or stir gently with a large spoon until totally combined. Mixture will be quite thick, but try not to overmix.

Add the drained blueberries in and fold a few times to roughly incorporate them; don’t overmix.

I like to use a large 1/3 cup scoop to scoop out the cookies (this makes really big 3.5-3.75″ cookies, right about what the Crumbl Blueberry Muffin Cookie is), but you can go smaller if you like.

Press 1-2 teaspoons of streusel onto the tops of each cookie. Sometimes it falls off, but just gently smash it back on.

Bake for 20-25 minutes for full-size (1/3 cup) cookies. Serve warm or when fully cooled. Yum!

How to Freeze the Cookies

Our last batch of cookies went so fast I didn’t get a chance to test them in the freezer, but a simple cookie like this should freeze with no problems. I would keep them in the freezer for up to 30-60 days. I have a larger post with more tips on freezing Crumbl cookies too.

Crumbl Blueberry Muffin Cookies

These sweet Crumbl Blueberry Muffin Cookies are easy to make and taste like Crumbl’s (but maybe even better!) with lots of blueberry flavor, a soft crumb, and a sprinkle of streusel right on top. An easy copycat recipe that you can make anytime you get the craving for a Blueberry Muffin Cookie!

4.70 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 8 large cookies

Ingredients

  

1x2x3x

Streusel

• ¼ cup all-purpose flour 30g
• 1 ½ tablespoons light brown sugar packed
• 2 teaspoons granulated sugar
• tiny pinch of salt
• 1 ½ tablespoons unsalted butter melted

Blueberry Muffin Cookies

• 10 tablespoons unsalted butter soft/room temp
• ¼ cup light brown sugar packed, 50g
• 1 large egg room temperature
• 1 ½ teaspoons vanilla extract
• 1 blueberry muffin boxed mix a box between 16.9-17.1 ounces with REAL blueberries
• ¼ cup all-purpose flour 30g

Instructions

 

Streusel

• Mix together the flour, sugars, and salt in a small bowl. Pour the melted butter over the mixture and mix together with a fork until little lumps of streusel start to form. If it doesn’t start clumping, sprinkle with a bit of flour and continue to mix until clumps of streusel form. Set aside.

Blueberry Muffin Cookies

• Preheat oven to 350°F. Line two large baking sheets with parchment paper. Using a small colander or strainer, rinse the blueberries from the muffin mix and set aside to drain.
• Place softened butter in a large bowl and add the brown sugar. Beat with a hand mixer (beater attachments) until soft, fluffy, and totally combined–about 2 or 3 minutes.
• Add the egg and vanilla extract and beat until just combined.
• Pour in the muffin mix and the 1/4 cup of flour. Fold with a spatula or stir gently with a large spoon until totally combined. Mixture will be quite thick, but try not to overmix.
• Add the drained blueberries in and fold a few times to roughly incorporate them; don’t overmix.
• Use a large 1/3 cup cookie scoop (I use a 1/3 cup disher) to portion out about 8 cookies. Use your scoop to draw blueberries into each cookie so they are evenly dispersed between the cookies. Place cookies about 3-4" apart on baking trays.
• Press 1-2 teaspoons of streusel onto the tops of each cookie.
• Bake one sheet at a time for 20-25 minutes or until the centers are set and the edges are golden brown. The tops may even start to crackle slightly. Allow to cool for about 20 minutes and then serve warm. Also great at room temp or even chilled.
• Store cooled cookies in an air-tight container for up to three days. They will soften a bit as they are stored.

Notes

Sweetness: The cookies are quite sweet with the addition of the extra brown sugar. It adds chewiness to the cookie which I love because it really bridges that divide between muffin and cookie. The extra sweetness felt cookie-appropriate to me, but you may omit it (and lose the extra chewiness) if you would prefer.

Cookie size: You can use a smaller scoop if desired, the cookies will be smaller, but you will get more of them. Keep an eye on the baking time and adjust as needed. Use the scoop to pull in a decent amount of blueberries per cookie. I do this so I don’t have to worry about them being perfectly incorporated right away which makes the dough turn purple!

Crumb topping/Streusel is adapted from Sugar Spun Run’s excellent streusel recipe.

Tried this recipe?Let us know how it was!