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!NOTE: This recipe was developed before Crumbl added the glaze, so that is not included in the recipe.
Ingredients
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.