Name: Crumbl Blueberry Muffin Cookies with Streusel
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 3/4 cup fresh or frozen blueberries (do not thaw if frozen); 1/4 cup all-purpose flour (for streusel); 2 tablespoons brown sugar (for streusel); 2 tablespoons cold butter, cubed (for streusel); Pinch of cinnamon (for streusel); 1/2 cup powdered sugar (for optional glaze); 1–2 teaspoons milk or lemon juice (for optional glaze)

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I turned my favorite blueberry muffin flavors into a soft, bakery‑style cookie. These Crumbl Blueberry Muffin Cookies with Streusel bake up with juicy bursts of blueberry, a tender crumbly texture, and a buttery streusel topping that makes every bite feel indulgent.

Crumbl Blueberry Muffin Cookies with Streusel

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

½ cup unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

¾ cup fresh or frozen blueberries (if frozen, do not thaw)

For the Streusel Topping:

¼ cup all-purpose flour

2 tablespoons brown sugar

2 tablespoons cold butter, cubed

Pinch of cinnamon

For the Optional Glaze:

½ cup powdered sugar

1–2 teaspoons milk or lemon juice

Directions

Preheat my oven to 350 °F (175 °C). I line a baking sheet with parchment paper.

In a small bowl, I make the streusel by combining flour, brown sugar, and cinnamon. Then I cut in the cold butter with a fork (or pastry cutter) until the mixture is crumbly. I set it aside in the fridge while I prepare the cookie dough.

In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I add the egg and vanilla extract to the butter‑sugar mixture and beat until well combined.

In another bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

I gradually add the dry ingredients into the wet mixture, mixing just until combined—no overmixing.

With a spatula, I gently fold in the blueberries (fresh or frozen), being careful not to crush them.

I scoop dough balls about 3 tablespoons each and place them on the prepared baking sheet, spacing them apart. I slightly flatten the tops.

I generously sprinkle the chilled streusel topping over each cookie.

I bake for 12–14 minutes, or until the edges are lightly golden and the centers are set (not jiggly).

I let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

If I’m using the glaze, once fully cooled I whisk powdered sugar with milk or lemon juice until smooth, then drizzle it over the cookies.

Servings and timing

Yield: 10 large cookies

Prep Time: 15 minutes

Bake Time: 14 minutes

Total Time: 29 minutes

Variations

I can use half fresh and half frozen blueberries (keeping frozen ones unthawed) to balance texture.

I sometimes fold in a teaspoon of lemon zest into the dough for a citrusy lift.

For a gluten‑free version, I substitute a 1:1 gluten‑free flour blend.

I can omit the glaze and instead sprinkle a little coarse sugar on top before baking for sparkle.

For more texture, I might fold in a handful of chopped walnuts or sliced almonds into the streusel or dough (if nuts are okay).

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, I place a sheet of parchment between layers. If I want them warm again, I heat for 5–8 seconds in the microwave or 3–4 minutes in a low oven (300 °F / 150 °C) until just warmed—this revives softness and flavor.

FAQs

What if I don’t have fresh blueberries—can I use frozen?

Yes. I use frozen blueberries without thawing them. That helps prevent the dough from turning too blue or soggy. Just fold them in gently and bake as directed.

Can I make the dough ahead of time?

Absolutely. I can refrigerate the dough (covered) for up to 24 hours. If the dough becomes very firm, I let it rest at room temperature for 10 minutes before scooping and baking.

Can I freeze the baked cookies or the dough?

If I freeze baked cookies, I wrap them individually and store in a freezer bag for up to 1 month. To reheat, I thaw and then warm slightly in an oven. I can also freeze scooped unbaked dough balls (with streusel) on a tray, then transfer to a bag. I bake cold dough with an extra minute or two.

Why did my streusel sink into the cookies?

If the streusel is too soft or warm, it may melt into the dough. That’s why I chill it first and use cold butter. Also, sprinkling just before baking helps it stay on top.

How can I make smaller cookies?

If I want more cookies, I reduce the scoop size (e.g. 2 tablespoons). I shorten baking time by a couple of minutes, checking earlier. Small cookies may bake in 10‑12 minutes instead of 12–14.

Conclusion

I love how these Crumbl‑style blueberry muffin cookies bring together a soft, tender cookie base with juicy bursts of blueberry and a crisp, buttery streusel. Whether I serve them warm after baking or with a cup of coffee later, they always feel cozy and indulgent. I hope you enjoy baking (and eating) them as much as I do.

Recipe:

Crumbl Blueberry Muffin Cookies with Streusel

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Author: Cheryl
Total Time: 29 minutes
Yield: 10 large cookies
Diet: Vegetarian

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Description

These Crumbl Blueberry Muffin Cookies are soft, bakery-style treats featuring juicy blueberries, a tender cookie base, a crisp buttery streusel topping, and an optional glaze. They combine the comforting flavors of muffins with the indulgence of cookies.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in cold butter until crumbly. Chill in the fridge.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract, and beat until combined.
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Gently fold in the blueberries with a spatula, being careful not to crush them.
Scoop dough into 3-tablespoon balls, place on baking sheet, and slightly flatten tops.
Sprinkle chilled streusel topping generously over each cookie.
Bake for 12–14 minutes, until edges are golden and centers are set.
Cool cookies on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
If glazing, mix powdered sugar with milk or lemon juice until smooth and drizzle over cooled cookies.