Copycat Crumbl Blueberry Muffin Cookie Recipe – Trying This Week's Crumbl Favorite
This blueberry muffin cookie was the star of our weekend! Warm blueberry cookie smothered in buttery glaze with crunchy blueberry muffin streusel on top - tastes exactly like fresh bakery muffins.
Ingredients
Main ingredients
- unsalted butter (softened) 1 cup
- cream cheese (softened) 4 oz
- light brown sugar 1 cup
- granulated sugar 1 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 3 cups
- cornstarch 2 tbsp
- baking powder 2 tsp
- baking soda 0.5 tsp
- salt 0.75 tsp
- fresh or frozen blueberries 1.25 cups
Seasonings/Sauce
- unsalted butter (for streusel) 0.25 cup
- all-purpose flour (for streusel) 0.75 cup
- light brown sugar (for streusel) 0.25 cup
- ground cinnamon (for streusel) 0.5 tsp
- powdered sugar (for glaze) 0.75 cup
- milk (for glaze) 1.5 tbsp
- vanilla extract (for glaze) 0.5 tsp
Nutrition summary
Carbohydrates
77 g
55%
Protein
6 g
4%
Fat
27 g
41%
Cooking steps
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1
Cream together 1 cup softened unsalted butter, 4 oz cream cheese, light brown sugar, and granulated sugar for 3-4 minutes until light and fluffy. This adds air, mimicking the signature Crumbl thickness.
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2
Beat in eggs and vanilla; scrape bowl thoroughly. In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt, then mix into wet ingredients just until combined. Don't overmix; this prevents tough cookies.
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3
Gently fold in blueberries. For best results, toss blueberries in a little extra flour before adding to the dough; this prevents sinking and bleeding.
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4
Portion dough into 8 large balls (about 150g/5oz each) and slightly flatten; place on parchment-lined sheet. Chill for at least 1 hour — this is a Crumbl copycat secret for super thick, soft centers.
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5
During chilling, prepare the streusel: combine 0.25 cup butter, 0.75 cup flour, 0.25 cup brown sugar, and cinnamon. Mix until crumbly. Sprinkle each cookie with streusel before baking.
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6
Bake at 375°F (190°C) for 15–17 minutes, just until edges are set but centers are still soft. Do not overbake — Crumbl cookies are thick and a touch under-baked.
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7
Cool on pan 15 minutes; transfer to rack. When nearly cool, whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over cookies and let set before serving. Enjoy the true bakery-style soft texture!
Personalized Q&A
Q. Does this actually taste like the Crumbl Blueberry Muffin Cookie?
Yes! This recipe closely mirrors Crumbl’s version by using cream cheese for a soft crumb, cornstarch for tenderness, and chilling the dough for thickness, plus a buttery streusel and vanilla glaze that replicate the signature muffin flavor.
Q. Why did my cookies spread out or turn flat?
Chilling the dough for at least 1 hour is crucial — it keeps the cookies thick and puffy, just like Crumbl. Also, use softened butter but not melted, and bake at 375°F for the edges to set without overbaking the center.
Q. Can I use frozen blueberries or substitute for fresh?
Both fresh and frozen blueberries work well. If using frozen, don’t thaw them and toss in a little flour to avoid excess moisture or color bleeding. Don’t substitute with dried blueberries, as it alters the soft, juicy texture.
Q. How many calories, carbs, and fat are in one Crumbl-sized cookie?
Each cookie (about 150g) has 560 kcal, 77g of carbs (55%), 6g protein (4%), and 27g fat (41%). These values mimic the rich, indulgent nutrition typical of Crumbl’s cookies.
Q. Can I freeze the dough or baked cookies?
Absolutely! Cookie dough balls freeze well for 1–2 months − just bake a few extra minutes from frozen. Baked cookies stay fresh at room temp for 2 days, or freeze up to 2 months with glaze added after thawing for best texture.
