Blueberry Muffin Cookies

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The best ever Crumbl Cookie-Inspired Blueberry Muffin Cookies with sweet cinnamon streusel topping. Trust me, these cookies are going to be ones that you want to bake on REPEAT! A soft and chewy sugar cookie, loaded with fresh bursting blueberries, and topped with a crunchy cinnamon streusel. Every bite tastes just like a blueberry muffin, but somehow even better! So simple, but SO delicious.

About The Recipe

Even Wednesday’s need a sweet treat, don’t you think?

When my mom and I were talking about recipes to make this January, we knew we wanted to do some stuff that was special, but also highly requested. One of the things on that list? A copycat recipe of Crumbl Cookies!

Y’all have been asking for so many different flavors of Crumbl Cookies, but the one we found was most repeated in our dm’s were Blueberry Muffin Cookies (maybe we should make a series of Crumbl Cookie copycats? Let us know in the comments, if you’d like to see that!).

And, I mean, what better way to kick off the new year than with some cookies that taste like our blueberry muffins?

Though, I will be the first to admit, we never actually had the blueberry muffin cookie. So, with a little bit of research (thankfully, we found their old instagram posts!), we found out that the cookies were a simple sugar cookie base, studded with fresh blueberries, and finished with a streusel.

Sounds simple enough!

And, as it turns out, these cookies are SUPER easy to make.

We tested it with fresh vs frozen blueberries and, even though the cookie dough gets really wet and sticky with the frozen blueberries, it by FAR out performed the fresh blueberries.

The fresh blueberries remained firm through mixing and, when baked, they popped, went everywhere, and it really just tasted like mostly a sugar cookie with a hint of blueberry, if you got a bite of one.

With the frozen blueberries, since they softened quite a bit after thawing, they popped while mixing into the dough. Which, results in a sticky/wet dough, but the actual flavor is SO much better! The cookie itself had hints of blueberry, but once you got a bite with an actual blueberry…ohmygosh.

Then, the cinnamon streusel topping?

Ugh. When I tell you these cookies have pretty much ruined my life, I MEAN IT!

I don’t think I’ll ever go back to a regular sugar cookie…or blueberry muffin for that matter. This combination is a DREAM and sure to be your go-to cookie to bake for any and all occasions.

What is a Blueberry Muffin Cookie?

A blueberry muffin cookie is a simple sugar cookie dough with blueberries mixed in and topped with a streusel before baking. This cookie recipe is inspired by the company Crumbl Cookies!

Reasons You Will Love These Blueberry Muffin Cookies

• Really easy to make!
• Tastes just like a blueberry muffin.
• Soft, chewy, sweet, and SO delicious.
• Ready in less than an hour.
• The perfect excuse to eat cookies for breakfast! 😉

Equipment Needed

• Mixing Bowls
• Fork
• Hand Mixer
• Sheet Pans
• Cookie Scoop

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Streusel:

• Granulated Sugar – Adds sweetness and crunch to the streusel.
• Ground Cinnamon – Just enough to add some flavor without overpowering!
• All-Purpose Flour – This binds the mixture and keeps it crumbly.
• Salted Butter – It’s best to use room temperature salted butter for this recipe.

For The Cookies:

• Salted Butter – A must-have in cookies! This adds just enough salt to bring out the flavor in these cookies. Though, if desired, a non-dairy butter can be used.
• Granulated Sugar – To sweeten these cookies and give them their best texture!
• Large Egg – Remember to get the egg out ahead of time to allow it to come to room temperature.
• Whole Milk – If desired, any unsweetened non-dairy milk can be used in this recipe.
• Vanilla Extract – Just a splash of vanilla makes these cookies absolutely delicious!
• All-Purpose Flour – Just regular unbleached all-purpose flour gives these blueberry muffin cookies the perfect texture.
• Baking Powder – Provides just enough lift to make these cookies soft and delicious.
• Baking Soda – We added just a dash of baking soda to help keep these cookies puffy, as the blueberries are an acidic ingredient and tend to like to pop!
• Frozen Blueberries – You can also use fresh blueberries, if you’d like!

How To Make Blueberry Muffin Cookies

Step 1: Make the streusel

In a small bowl, combine sugar, cinnamon, flour, and butter. Cut in butter with a pastry knife or fork. Set aside.

Step 2: Make the cookie dough

With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.

Add egg, milk, and vanilla. Beat well.

Add flour, baking powder, and baking soda. Mix only until combined.

Fold in blueberries.

Step 3: Scoop and bake

Use a 1 ½ Tablespoon cookie scoop to portion dough onto prepared sheet pans. Press to flatten slightly.

Top each cookie with streusel. Bake until bottoms are starting to brown, about 15-17 minutes.

How To Store

These cookies are definitely best when eaten fresh out of the oven! Though, they can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

Substitutions

• To make this recipe dairy-free, you can use any dairy-free butter and unsweetened plant based milk.
• To make this recipe vegan, you can use dairy-free butter, unsweetened plant based milk, and 2 ounces of aquafaba for the egg!
• Fresh blueberries can be used instead of frozen.

Looking for more recipes like this? Here are a few you may like: Blueberry Muffins, Cranberry Orange White Chocolate Blondies, Lemon Crinkle Cookies, Lemon Blueberry Loaf Cake

Expert Tips

• Make sure your butter, milk, and egg are room temperature!
• Be careful to not over-mix the cookie dough!
• It’s best to use light colored sheet pans for these cookies.
• Feel free to poke in one or two extra blueberries into any cookies that don’t look like they have enough blueberry.
• This dough is VERY sticky, as the blueberries tend to pop and add extra moisture.
• Really press the streusel into the tops of the cookies to make sure it stays!
• To see if these cookies are done, use a small spatula and lift a cookie from the pan. If it’s lightly browned on the bottom, the cookie should be perfectly baked!

When you make this Soft and Chewy Peanut Butter Blossoms, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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