Blueberry Crumble Cookie Muffins

Name: Blueberry Crumble Cookie Muffins
Total time: 35 min
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.