If you love blueberries, you are going to love this copycat receipe for Crumbl Blueberry Muffin Cookies! A soft and chewy sugar cookie base is bursting with fresh blueberries and swirled with fresh blueberry preserves, topped with a buttery brown sugar muffin streusel and drizzled with a sweet vanilla glaze.
These are the cookies that makes everyone declare this is the best cookie ever – even better than Crumbl! Perfect for those times that you want a cookie that is fast, yummy, and warm from the oven! Being that these are Blueberry Muffin Cookies, shouldn’t they be legal for breakfast as well?
THESE BLUEBERRY MUFFIN COOKIES ARE EVEN BETTER THAN CRUMBL!
I used a simple soft sugar cookie recipe for the cookie dough, which is loaded with both fresh blueberries and swirled with sweet blueberry jam. Bursting with fresh blueberry flavor and sweetness, the homemade buttery brown sugar streusel takes this cookie to the next level, but a drizzle of sweet vanilla glaze will just blow your mind and takes these cookies to the "Best Cookie Ever" category! No need to wait until this cookie comes back into Crumble stores - you can make this fabulous cookie anytime you have a craving!
Crumbl Cookies may be taking the country by storm, but these copycat Blueberry Muffin Cookies are better than the real thing, and so much more affordable to make at home.
INGREDIENTS YOU NEED TO MAKE THE BEST BLUEBERRY MUFFIN COOKIES:
For gourmet cookies and perfect cookies every time, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!
MILK POWDER IS THE KEY TO GOURMET COOKIES, BROWNIES AND CAKES:
The best thing about baking homemade treats is that you can make hundreds of different delicious things using the same few ingredients. Cakes, cookies, pastries and brownies all start more or less the same way – with flour, sugar, eggs and butter.
Making perfectly textured cakes or crisp and chewy cookies is usually more about baking technique than about ingredients, but there is a secret ingredient that can make almost every baked good taste better – Milk Powder!
Milk powder, which is also called powdered milk (and should not be confused with malted milk powder) is essentially milk in its most concentrated form. It adds fat, protein and flavor in a way that doesn’t mess with the liquid portion of your baking, and adds a bonus layer of richness, sweetness and creaminess to pretty much anything you bake. It’s the “secret weapon ingredient” that works magic when it’s added to a recipe – it makes frostings and ice creams creamier, denser and silkier, and cookies and brownies chewier. It helps breads rise higher, and flatbreads and pastry more tender.
Adding just a tablespoon of nonfat milk powder to your flour, baking powder, baking soda and salt, before you combine them with softened butter, sugar and eggs, adds depth to baked goods. If you are using cocoa powder or chocolate chips in your recipe, it intensifies the flavor of chocolate – making regular chocolate taste more luxurious and vanilla flavor more magical. It is the secret ingredient in these Blueberry Muffin Cookies!
LOVE CRUMBL COOKIES? YOU MAY ALSO LIKE THESE!
SUGAR COOKIE BASE:
1 cup butter
2/3 cup (150g) granulated sugar
1/2 cup (100g) brown sugar (light or dark)
2 large eggs
2 teaspoons pure vanilla extract
2 & 1 cups (312g) all purpose flour
2 tablespoons cornstarch
1 tablespoon nonfat milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries (rinsed and dried well)
2- 3 tablespoon blueberry jam
6 tablespoon butter softened
4 tablespoon brown sugar (light or dark)
4 tablespoon granulated sugar
2/3 cup (83g) all purpose flour
pinch of salt
pinch of cinnamon
SWEET VANILLA ICING:
1 cup (130g) powdered sugar
1 teaspoon pure vanilla extract
2-3 tablespoons half & half or heavy whipping cream
HOW I MAKE THESE:
YIELD: Makes about 18 (3-1/2 inch) cookies
CAN I USE FROZEN BLUEBERRIES? Fresh blueberries or wild blueberries are perfect in this recipe, but if they aren’t available, what’s a baker to do? You can use frozen blueberries, but make sure that they are dried off completely before adding to the cookie dough..
TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container refrigerated for up to 3 days. These cookies are best the day you make them – the streusel topping may soften up after a day or two.
MAKE AHEAD TIP: Baked and frosted cookies freeze well for up to 1 month. Thaw overnight UNOPENED on your kitchen countertop.
FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure cookies are completely dry after decorating before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies in the refrigerator or on your countertop before serving - you are trying to minimize moisture during defrosting, which can cause your frosting to run or bleed and streusel topping to soften.
Original recipe created by Snowflakes & Coffeecakes; published May 2022.
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