Go Back

Copycat Crumbl Blueberry Muffin Cookie

Helen T. Patterson
The Copycat Crumbl Blueberry Muffin Cookie is a delicious hybrid treat that combines the soft, cake-like texture of a blueberry muffin with the chewy goodness of a cookie.
Bursting with juicy blueberries, these cookies are perfectly sweet, tender, and lightly crisp on the edges.
With simple ingredients and a few key steps, you can recreate this popular Crumbl flavor in your own kitchen.
Whether served warm or at room temperature, these cookies are sure to be a hit at any gathering or as a sweet treat for yourself.
Nutrition Facts (Per Cookie)
Calories: ~250-300 kcal, Total Fat: 12g, Saturated Fat: 7g, Cholesterol: 40mg, Sodium: 150mg, Total Carbohydrates: 35g, Sugars: 20g, Fiber: 1g, Protein: 3g
Estimated based on one serving (assuming 14 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American, Bakery-style
Servings 14 servings
Calories 200 kcal

Equipment

  • Mixing bowls (2)
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Cookie scoop or spoon
  • Baking sheet (1)
  • Parchment paper or silicone baking mat
  • Cooling rack (optional, for cooling cookies)

Ingredients
  

  • 1 cup 226g Butter, softened
  • 1 cup 200g Granulated sugar
  • 1/2 cup 100g Brown sugar, packed
  • 1 Large egg
  • 1/2 cup 120g Sour cream
  • 2 teaspoons Vanilla extract
  • 2 1/2 cups 312g All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup 40g Freeze-dried blueberries
  • 1/2 cup 75g Fresh blueberries
  • Turbinado sugar for sprinkling on top, optional

Instructions
 

Prepare Your Ingredients:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cream Butter and Sugars:

  • In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Add Wet Ingredients:

  • Add the egg, sour cream, and vanilla extract to the butter-sugar mixture.
    Beat until fully combined, scraping the sides of the bowl as needed.

Mix Dry Ingredients:

  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
    Do not overmix.

Fold in Blueberries:

  • Gently fold in the freeze-dried and fresh blueberries using a spatula, being careful not to crush the fresh berries.

Chill the Dough:

  • Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

Shape and Bake:

  • Once chilled, use a cookie scoop or spoon to form dough balls about 2 inches in diameter.
    Place them on the prepared baking sheet, spaced about 2 inches apart.
    Optionally, sprinkle turbinado sugar on top of each cookie for added texture.
    Bake for 10-12 minutes, or until the edges are golden and the center is soft but set.

Cool and Serve:

  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

  • Chill the Dough: Chilling the dough is essential for keeping the cookies from spreading too much during baking. If you don’t have time, try chilling it for at least 30 minutes.
  • Using Fresh Blueberries: If you use fresh blueberries, gently fold them into the dough to avoid crushing them. You can also try freezing the fresh blueberries beforehand to prevent them from bleeding into the dough.
  • Freeze for Later: If you want to make these cookies ahead of time, freeze the dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, just place them on a baking sheet and bake from frozen for a few extra minutes.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Keyword Copycat Crumbl Blueberry Muffin Cookie