Crumbl Blueberry Muffin Cookies (Soft & Buttery Copycat Recipe)
These Crumbl Blueberry Muffin Cookies are soft, thick, and bursting with juicy blueberries, just like the famous bakery version. Topped with a buttery crumb streusel and finished with a light glaze, these bakery-style cookies taste just like a blueberry muffin in cookie form. This easy copycat recipe delivers perfectly tender centers, golden edges, and a delicious sweet crumble topping, making it one of the best Crumbl cookie recipes to bake at home.
Servings 10 large cookies
Calories 420kcal
Cost $9 for entire recipe
Equipment
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Measuring cups and measuring spoons
- Rubber spatula
- Whisk
- Cookie scoop (large, about 1/4 cup)
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
For the Blueberry Cookie Dough
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g light brown sugar, packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups 345g all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries or frozen, do not thaw
For the Crumb Streusel Topping
- 1/2 cup 100g light brown sugar
- 1/3 cup 40g all-purpose flour
- 1/2 teaspoon cinnamon
- 4 tablespoons 56g unsalted butter, melted
For the Vanilla Glaze
- 1 cup 120g powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crumb Topping
- In a small bowl, mix brown sugar, flour, and cinnamon. Pour in melted butter and stir until crumbly. Set aside.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 4: Fold in Blueberries
- Gently fold in the blueberries, being careful not to crush them to keep the cookies thick and bakery-style.
Step 5: Shape the Cookies
- Scoop large portions of dough (about 1/4 cup each) and roll into balls. Slightly flatten into thick discs.
- Place cookies on a parchment-lined baking sheet, spacing them apart.
Step 6: Add Streusel Topping
- Generously sprinkle the crumb topping over each cookie, gently pressing it into the dough so it sticks.
Step 7: Bake
- Bake at 375°F (190°C) for 12–15 minutes, or until the edges are lightly golden and centers remain soft.
Step 8: Cool and Glaze
- Let cookies cool on the baking sheet for 10 minutes before transferring.
- Whisk together glaze ingredients and drizzle lightly over the cooled cookies for that classic blueberry muffin finish.
Notes
- Use fresh or frozen blueberries: Fresh blueberries give the best texture, but frozen work well too—just add them straight from the freezer and do not thaw to prevent excess moisture and color bleeding.
- Keep cookies thick: Use large dough portions (about 1/4 cup each) and avoid flattening too much. This helps create soft, bakery-style cookies.
- Do not overmix: Mix just until combined to keep the cookies soft and tender.
- Chill for thicker cookies (optional): Chill the dough for 30 minutes if you want less spreading and a thicker texture.
- Press streusel firmly: Gently press the crumb topping into the dough so it sticks while baking.
- Slightly underbake: Remove cookies when the edges are lightly golden and centers still look soft—they’ll finish setting as they cool.
- Glaze after cooling: Let cookies cool before adding glaze so it stays visible and doesn’t melt.