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.

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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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.

Notes

Do not thaw frozen blueberries to prevent soggy dough.

Chill streusel before use to keep it from melting into the cookies.

For added flavor, try folding in lemon zest.

Glaze is optional but adds a sweet finishing touch.

Cookies can be stored at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 260
Sugar: 20g
Sodium: 120mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg