Description
Delicious blueberry muffin cookies inspired by Crumbl, featuring a soft cookie base with fresh blueberries and blueberry jam swirled in, topped with a buttery cinnamon streusel for added texture and flavor.
Ingredients
Units
Scale
Cookies Base
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 tbsp corn starch
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh blueberries washed and dried well
- 1 to 1.5 tbsp blueberry jam
Streusel
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- Pinch salt
- Pinch cinnamon
Instructions
- Make the streusel topping: Using a fork or your fingers, combine all streusel ingredients together in a small bowl until the mixture becomes crumbly. Set aside until ready to top the cookies.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Create the cookie dough base: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy. Add the egg and vanilla extract, mixing until smooth.
- Add dry ingredients: Gently mix in the all purpose flour, corn starch, baking powder, baking soda, and salt. Fold in the fresh blueberries carefully, avoiding overmixing to prevent the blueberries from bleeding into the dough.
- Incorporate blueberry jam: Drop small dollops of blueberry jam onto the cookie dough and gently swirl with a chopstick, knife, or small spatula. Be careful not to over swirl to keep visible streaks of jam.
- Shape the cookies: Scoop out 8 equally sized cookie dough balls and place them onto the prepared baking sheet. Top each cookie with the prepared streusel topping.
- Bake the cookies: Bake in the preheated oven for 14 minutes until edges are set but the cookies remain soft in the center.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 20 minutes to allow them to firm up gently before handling.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- For best flavor and texture, warm cookies in the microwave for a few seconds before serving to replicate a fresh honey bun taste.
- Handle the cookies gently after baking as they remain soft and delicate.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
