Description
Deliciously soft and buttery blueberry muffin cookies inspired by Crumbl, featuring fresh blueberries, a swirl of blueberry jam, and a crumbly streusel topping. Perfect for a sweet snack or dessert with a delightful muffin-like texture.
Ingredients
Units
Scale
Cookie Base
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon corn starch
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries washed and dried well
- 1 to 1.5 tablespoons blueberry jam
Streusel Topping
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup flour
- Pinch salt
- Pinch cinnamon
Instructions
- Make the Streusel Topping: Using a fork or your fingers, combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon together in a small bowl until the mixture is crumbly. Set aside.
- Prepare the Cookie Dough: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, then mix until smooth.
- Add Dry Ingredients: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt. Fold in the fresh blueberries carefully to avoid breaking them and bleeding color into the dough.
- Add Blueberry Jam Swirl: Drop small dollops of blueberry jam onto the cookie dough and swirl lightly using a chopstick, knife, or small spatula. Avoid over swirling to keep visible jam streaks.
- Shape and Top Cookies: Scoop out 8 equally sized cookie dough balls and place them on the prepared baking sheet. Top each with the prepared streusel topping.
- Bake the Cookies: Bake in the preheated oven for 14 minutes until edges are set and streusel is lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 15 to 20 minutes to set; they will be soft so handle with care.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
- For the best flavor, warm the cookies in the microwave for a few seconds before serving to mimic a fresh honey bun taste.
- Ensure blueberries are dried well to prevent excess moisture in the dough.
- Be gentle when mixing in blueberries and swirling jam to maintain distinct color and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
