Description
Delicious Blueberry Muffin Cookies inspired by Crumbl, featuring a soft cookie base studded with fresh blueberries and swirls of blueberry jam, topped with a buttery streusel for a perfect balance of textures and flavors.
Ingredients
Units
Scale
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 to 1.5 tbsp blueberry jam
Streusel
- 3 tbsp butter
- 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 butter, brown sugar, granulated sugar, flour, salt, and cinnamon in a small bowl until the mixture is crumbly. Set aside until you’re ready to top the cookies.
- Prepare for baking: Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside.
- Cream sugar and butter: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, then mix until smooth.
- Add dry ingredients and blueberries: Gently mix in all purpose flour, corn starch, baking powder, baking soda, and salt. Carefully fold in the fresh blueberries, being careful not to overmix to avoid bleeding the fruit’s color into the dough.
- Add blueberry jam swirls: Drop small dollops of blueberry jam onto the cookie dough and swirl gently with a chopstick, knife, or small spatula, taking care not to over swirl to keep visible streaks.
- Shape cookies and add streusel topping: Scoop out 8 equal-sized cookie dough balls and arrange them on the prepared baking sheet. Top each with a generous amount of the prepared streusel topping.
- Bake: Bake in the preheated oven for 14 minutes until the cookies are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 20 minutes before handling carefully as they will be soft.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
- For best flavor, warm the cookies in the microwave for a few seconds before serving to bring out the honey bun-like taste.
- Be careful not to overmix the blueberries to prevent the color from bleeding into the dough.
- Handle cookies gently after baking as they are soft and delicate.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
