Crumbl Blueberry Muffin Cookies (Copycat Recipe)

CRUMBL BLUEBERRY MUFFIN COOKIES (Copycat Recipe)

5/16/2022

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

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?

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

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!

Butter: I recommend using a good quality unsalted butter for this recipe. I use Kerrygold or Land O Lakes Unsalted Butter and avoid generic/bargain brands of butter, which often contain water. Make sure that the butter is softened for your cookie dough, and icy cold for the streusel.
Brown Sugar & Granulated Sugar: This recipe uses a mixture of sugars in both the cookie dough, as well as in the streusel topping. I recommend Domino Pure Cane Sugar and Domino Pure Cane Dark Sugar. For caramel-like sweetness, I use dark brown sugar, but you can use light brown sugar as well!
Eggs: For the best cookie dough, always use large eggs, and at room temperature.
Pure Vanilla Extract: Always use pure vanilla extract for the best flavor in cookies. For something different you can also use Vanilla Bean Paste for an extra depth of flavor in this recipe. Rodelle is my preferred brand for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar.
Flour: King Arthur All Purpose Unbleached Flour is my favorite for cookies (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Milk Powder: The secret ingredient in these cookies!
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Baking Soda: Make sure to use fresh baking soda when baking for the best leavening.
Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Fresh Blueberries: Use the freshest, plumpest blueberries you can find for this recipe! Rinse them and pat as dry as possible before adding to the cookie dough.
Blueberry Jam: Use a good quality blueberry jam for the best flavor and consistency – I recommend and use Bonne Maman Fresh Blueberry Preserves.
Cinnamon: A touch of ground cinnamon makes the buttery streusel taste even better!

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

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!

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

LOVE CRUMBL COOKIES? YOU MAY ALSO LIKE THESE!

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

CRUMBL BLUEBERRY MUFFIN COOKIES (Copycat Recipe)

Better Than Crumbl Blueberry Muffin Cookies (Copycat Recipe)

INGREDIENTS:
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

STREUSEL TOPPING:
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:

Set eggs out to come to room temperature (this helps them incorporate into the cookie dough better).
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
OPTIONAL: I like to use 3-1/2 inch stainless steel English Muffin Rings for this recipe – for tall cookies that are all perfectly shaped. If using these, spray the insides of the rings with non-stick baking spray and place them on top of the prepared baking sheets. You don’t have to use rings, but your cookies will spread, be larger and not as thick.
PREPARE STREUSEL TOPPING: In a small bowl, combine all Streusel Topping ingredients with a fork or your fingers until combined and crumbly. Cover bowl and refrigerate.
PREPARE COOKIE DOUGH: In a medium bowl, whisk together the flour, cornstarch, nonfat milk powder, baking soda, baking powder and salt; set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed until light, creamy and fluffy (about 3 minutes).
Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in.
Add vanilla extract; beat until well blended.
Scrape down the sides and add in the flour mixture, ½ at a time, mixing just until blended; add remaining flour mixture and again mix just until blended. This cookie dough will be really soft and creamy!
Fold in the fresh blueberries and gently blend, being careful not to overmix so that the blueberries don’t bleed into the cookie dough.
Drop small dollops of blueberry jam onto the cookie dough and swirl with a knife or small spatula – be careful not to over-swirl in order to keep visible streaks of jam in the cookie dough.
Using a large cookie scoop (3 tablespoon size), scoop out cookie dough and drop into the center of each cookie form (or place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread A LOT when they bake. Repeat with remaining dough.
Top each cookie with spoonful of Streusel Topping – it is easiest to crumble the cold topping with a fork or your fingers before sprinkling.
Bake for 13-14 minutes or until the edges are set and starting to turn golden, and the centers of the cookies have puffed up, are set and no longer glossy. Every oven is a little bit different, so watch your first batch when baking and time accordingly. DO NOT OVERBAKE, as these will lose their softness.
Remove from oven and allow cookies to cool on the baking sheets to room temperature. These cookies are very soft, so be careful to handle them with care!
PREPARE SWEET VANILLA ICING: In a small bowl, combine the icing ingredients and whisk together until smooth and well blended. Add half & half (or cream) as necessary until you have the right consistency for drizzling. If your icing is too thin, add a little bit of powdered sugar and beat until light and fluffy.
FROST & DECORATE: Drizzle the icing on the cookies while they are still slightly warm, which will melt the frosting slightly and give it a nice, smooth finished look.
Once the cookies have completely cooled, chill in the fridge until ready to serve. Allow decorated cookies to set and dry completely before storing – keep parchment paper between each layer or place cookies in individual self-sealing bags for easy freezing and serving.
These cookies are best served chilled or at room temperature. If you like your cookies warm, please note that the icing will melt into the cookie when warmed up – not as pretty, but they still taste divine!

YIELD: Makes about 18 (3-1/2 inch) cookies

RECIPE NOTES:

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.

© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.

Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.