Crumbl 🙀 Blueberry Muffin Cookies

These sweet Crumbl Blueberry Muffin Cookies are easy to make and taste like Crumbl's (but maybe even better!) with lots of blueberry flavor, a soft crumb, and a sprinkle of streusel right on top. An easy copycat recipe that you can make anytime you get the craving for a Blueberry Muffin Cookie!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together flour, sugars, & salt in sm. bowl. Pour melted butter over the mixture; mix gently with fork until little lumps of streusel start to form. (If it doesn’t start clumping, sprinkle with a bit of flour; continue to mix until clumps of streusel form.) Set aside.

Step 2

Line two large baking sheets with parchment paper.

Step 3

Use a sm. colander to rinse blueberries (from muffin mix); set aside to drain. (Or the cookies will be purple).

Step 4

Place softened butter in lg. bowl; add brown sugar. Beat (2-3 min.) until soft, fluffy, & totally combined. Add egg & vanilla; beat until just combined.

Step 5

Pour in muffin mix & 1/4C flour. Fold gently until combined. (Mixture will be quite thick, but try not to overmix.)

Step 6

Add drained blueberries; fold a few times to roughly incorporate them. (Again, don’t overmix.)

Step 7

Use 1/3C cookie scoop to portion out about 8 cookies. Use scoop to draw blueberries into each cookie so they are evenly dispersed between cookies. Place cookies about 3”-4" apart on baking trays.

Step 8

Press 1-2 tsp streusel onto tops of each cookie.

Step 9

Bake one sheet at a time (20-25 min.) until centers are set & edges are golden brown. (The tops may even start to crackle slightly.) Cool (20 min.); serve warm.

Step 10

Store cooled cookies in an air-tight container for up to three days. They will soften a bit as they are stored.

Step 11

Sweetness: The cookies are quite sweet with the addition of the extra brown sugar. It adds chewiness to the cookie which I love because it really bridges that divide between muffin & cookie. The extra sweetness felt cookie-appropriate to me, but you may omit it (lose the extra chewiness) if you would prefer.

Step 12

Cookie size: You can use a smaller scoop if desired, the cookies will be smaller, but you will get more of them. Keep an eye on the baking time and adjust as needed. Use the scoop to pull in a decent amount of blueberries per cookie. I do this so I don’t have to worry about them being perfectly incorporated right away which makes the dough turn purple!

Step 13

These cookies are great warm, at room temp, or even chilled.

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