Blueberry Crumble Cookie Muffins

Name: Blueberry Crumble Cookie Muffins
Total time: 35 min
Cuisine: Bulgarian
Ingredients: ½ cup fresh blueberries; 2 tsp sugar; 2 tsp lemon juice; 2 tsp cornstarch; 1 ¾ cups all-purpose flour; 1 tsp baking powder; 1 tsp salt; ¼ tsp baking soda; ½ cup (1 stick) unsalted butter, room temperature; ¾ cup granulated sugar; 2 large eggs; 1 tbsp milk; 1 tsp vanilla extract; 1 cup fresh blueberries; ¼ cup all-purpose flour; 3 tbsp granulated sugar; 1 tbsp light brown sugar; ¼ tsp salt; 2 tbsp unsalted butter, melted

Soft, fluffy, jammy, bakery-style — with a buttery crumble center.

Serves

8–10 muffins

Time

35 min

Soft, fluffy cookie-style muffins loaded with fresh blueberries, swirled with a quick homemade blueberry jam, and topped with a buttery crumble. Finished with a signature center well for that bakery look.

Instructions

Make the blueberry jam

1
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices (about 5 minutes).
2
Add cornstarch directly and stir continuously until thick and jammy. Remove from heat and let cool.

Make the crumble

1
Mix flour, sugars, and salt. Add melted butter and mix until crumbly. Set aside.

Make the dough

1
Preheat oven to 350°F and line a baking sheet.
2
Whisk flour, baking powder, salt, and baking soda in a bowl.
3
In another bowl, cream butter and sugar until light and fluffy.
4
Add fresh blueberries directly into the butter mixture and gently mix.
5
Add eggs, milk, and vanilla. Mix until combined.
6
Add dry ingredients and mix just until incorporated.

Swirl, shape & bake

1
Spoon the blueberry jam over the dough and lightly swirl — do NOT fully mix (keep that marbled look).
2
Scoop large portions onto the baking sheet. Shape into thick rounds and create a center well using a spoon or your fingers.
3
Fill the center with crumble topping and gently press so it holds.
4
Bake for 14–16 minutes — edges lightly golden, centers soft and fluffy. Cool and enjoy.

Toti’s Tips

✓Cook the blueberry jam with sugar and lemon juice first so the berries break down and release their juice before you add the cornstarch, or the cornstarch can clump instead of thickening evenly.
✓No extra water is needed in the jam because the blueberries release plenty of their own juice as they cook down.
✓Only lightly swirl the jam into the dough instead of fully mixing it in. Full mixing turns the marbled ribbon into a uniform blueberry-tinted dough and you lose that bakery-style swirl look.
✓Press a deep, wide well into the center of each dough mound so the crumble topping has somewhere to sit instead of sliding off the sides as it bakes.
✓Pull them from the oven when the edges are lightly golden but the centers still look soft. Muffins keep cooking a little from residual heat, so slightly underbaking keeps that fluffy, bakery-soft middle.
✓Fold in the fresh blueberries gently at the end so they stay whole and don't turn the dough purple from being smashed.
✓Reheat leftovers briefly instead of eating them cold from the fridge. A few seconds of warmth softens the crumble and brings back that fresh-baked texture.