Blueberry Muffin Cookies – Crumbl-Style Copycat (Soft & Bakery-Sized)

🎉 Introduction
These Blueberry Muffin Cookies are the perfect mash-up of a soft bakery cookie and a classic blueberry muffin. Inspired by the oversized, tender texture people love, this Crumbl-style copycat delivers thick centers, lightly crisp edges, and juicy blueberries in every bite. A hint of cinnamon and vanilla gives that warm muffin flavor, while a touch of cornstarch keeps the cookies plush and soft.

They’re ideal for dessert trays, weekend baking, or anytime you want a cozy, bakery-quality cookie without leaving home. Big, beautiful, and bursting with blueberries—these cookies disappear fast.

🧰 Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack

🛒 Ingredients

• 11/16 cup unsalted butter, softened
• ½ cup granulated sugar
• ⅜ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 tablespoon cornstarch
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 pinch salt (extra for balance)
• 1 pinch cinnamon
• ½ cup fresh blueberries, washed and dried well
• 1 tablespoon blueberry jam

👩‍🍳 Directions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Step 3: Add the egg and vanilla extract, mixing until fully combined.

Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Step 6: Gently fold in the fresh blueberries, being careful not to crush them.

Step 7: Add the blueberry jam and lightly fold once or twice to create a subtle swirl without overmixing.

Step 8: Scoop large portions of dough (about 3 tablespoons each) and place them on the prepared baking sheets, spacing well apart.

Step 9: Bake for 12–15 minutes, or until the edges are set and the centers remain soft and thick.

Step 10: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.

Step 11: Transfer to a cooling rack to cool completely.

🍽️ Servings & Timing

• Servings: 10–12 large cookies
• Prep Time: 15 minutes
• Bake Time: 15 minutes
• Total Time: About 30 minutes

🧊 Storage & Reheating

• Store cookies in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 6 days for longer freshness.
• Reheat briefly in the oven at low temperature to refresh softness.
• Avoid microwaving to maintain texture.

🥄 Variations

• Add a crumble topping for a true muffin-style finish.
• Use frozen blueberries (do not thaw) and fold gently.
• Add lemon zest for a brighter flavor profile.
• Drizzle with a light vanilla glaze once cooled.

❓ 10 FAQs

1. Are these cookies soft like muffins?
   Yes, they’re thick, soft, and tender.
2. Do they spread a lot?
   No, they bake tall and bakery-style.
3. Can I use frozen blueberries?
   Yes, add them frozen and gently fold.
4. Why use cornstarch?
   It keeps the cookies soft and plush.
5. Is the jam necessary?
   It boosts blueberry flavor and moisture.
6. Can I chill the dough?
   Yes, but it’s not required.
7. Can I make them smaller?
   Yes, reduce baking time slightly.
8. Do these taste like muffins?
   Yes, with a cookie texture twist.
9. Can I double the recipe?
   Absolutely, it scales very well.
10. Are these good for gifting?
    Yes, they look and taste bakery-quality.

🏁 Conclusion
These Blueberry Muffin Cookies – Crumbl-Style Copycat bring together the best of two worlds: the comfort of a muffin and the indulgence of a thick bakery cookie. Soft, fruity, and beautifully golden, they’re a guaranteed hit for any occasion. Once you bake them, they’ll quickly become a repeat favorite.

Adam

Blueberry Muffin Cookies – Crumbl-Style Copycat (Soft & Bakery-Sized)

These Blueberry Muffin Cookies are the perfect mash-up of a soft bakery cookie and a classic blueberry muffin. Inspired by the oversized, tender texture people love, this Crumbl-style copycat delivers thick centers, lightly crisp edges, and juicy blueberries in every bite. A hint of cinnamon and vanilla gives that warm muffin flavor, while a touch of cornstarch keeps the cookies plush and soft. They’re ideal for dessert trays, weekend baking, or anytime you want a cozy, bakery-quality cookie without leaving home. Big, beautiful, and bursting with blueberries—these cookies disappear fast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

  

• 11/16 cup unsalted butter softened
• ½ cup granulated sugar
• ⅜ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 tablespoon cornstarch
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 pinch salt extra for balance
• 1 pinch cinnamon
• ½ cup fresh blueberries washed and dried well
• 1 tablespoon blueberry jam

Equipment

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack

Method

 

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Step 3: Add the egg and vanilla extract, mixing until fully combined.

Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.

Step 6: Gently fold in the fresh blueberries, being careful not to crush them.

Step 7: Add the blueberry jam and lightly fold once or twice to create a subtle swirl without overmixing.

Step 8: Scoop large portions of dough (about 3 tablespoons each) and place them on the prepared baking sheets, spacing well apart.

Step 9: Bake for 12–15 minutes, or until the edges are set and the centers remain soft and thick.

Step 10: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.

Step 11: Transfer to a cooling rack to cool completely.

Notes

🧊 Storage & Reheating

Store cookies in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 6 days for longer freshness.

Reheat briefly in the oven at low temperature to refresh softness.

Avoid microwaving to maintain texture.

🥄 Variations

Add a crumble topping for a true muffin-style finish.

Use frozen blueberries (do not thaw) and fold gently.

Add lemon zest for a brighter flavor profile.

Drizzle with a light vanilla glaze once cooled.

❓ 10 FAQs

Are these cookies soft like muffins?
Yes, they’re thick, soft, and tender.

Do they spread a lot?
No, they bake tall and bakery-style.

Can I use frozen blueberries?
Yes, add them frozen and gently fold.

Why use cornstarch?
It keeps the cookies soft and plush.

Is the jam necessary?
It boosts blueberry flavor and moisture.

Can I chill the dough?
Yes, but it’s not required.

Can I make them smaller?
Yes, reduce baking time slightly.

Do these taste like muffins?
Yes, with a cookie texture twist.

Can I double the recipe?
Absolutely, it scales very well.

Are these good for gifting?
Yes, they look and taste bakery-quality.

🏁 Conclusion
These Blueberry Muffin Cookies – Crumbl-Style Copycat bring together the best of two worlds: the comfort of a muffin and the indulgence of a thick bakery cookie. Soft, fruity, and beautifully golden, they’re a guaranteed hit for any occasion. Once you bake them, they’ll quickly become a repeat favorite.