Blueberry Muffin Top Crumble Cookies

If you’ve ever wished you could have the best part of a blueberry muffin — that golden, crunchy, crumbly top — in cookie form, you’re in for a treat. These Blueberry Muffin Top Crumble Cookies combine the tender, flavorful bite of a classic muffin top with the convenience and chewiness of a cookie. Bursting with fresh blueberries, a hint of cinnamon, and a delightful crumble topping, these cookies are perfect for breakfast, an afternoon snack, or even a sweet little dessert. Plus, they’re easy to whip up with pantry staples and fresh fruit you likely already have on hand!

Why You’ll Love This Recipe

These Blueberry Muffin Top Crumble Cookies are the ideal balance of soft and crumbly with juicy pops of blueberry in every bite. If you love the idea of a blueberry muffin but want something that’s portable and perfect for dunking in your coffee or tea, this recipe delivers. The oats add a lovely texture and a bit of rustic charm, while the cinnamon and brown sugar offer warmth and depth of flavor. The optional nuts add a satisfying crunch, but the cookies are just as wonderful without them. Plus, they come together quickly and don’t require any complicated techniques — just straightforward mixing and baking!

Ingredients at a Glance

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 teaspoon cinnamon
• 1/4 cup chopped walnuts or pecans (optional)

Hardware & Gadgets

• Mixing bowls – for combining your wet and dry ingredients.
• Electric mixer or hand whisk – to cream butter and sugars smoothly.
• Measuring cups and spoons – for precise ingredient measurement.
• Spatula – to gently fold in blueberries and nuts.
• Baking sheet – lined with parchment paper for easy cleanup.
• Cooling rack – to cool cookies evenly after baking.

Step-by-Step: Blueberry Muffin Top Crumble Cookies

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure out all your ingredients to have them ready. This makes the process smooth and efficient.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cinnamon. This ensures the leavening agents and spices are evenly distributed.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer or a sturdy whisk to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract to the creamed butter and sugar mixture until fully combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender.

Step 6: Fold in Blueberries and Nuts

Gently fold in the fresh blueberries and chopped nuts (if using), taking care not to crush the berries.

Step 7: Scoop and Shape

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, forming that characteristic muffin top shape.

Step 8: Bake

Bake in your preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature!

Make It Your Way

• Swap walnuts or pecans for sliced almonds or sunflower seeds for a different crunch.
• Use frozen blueberries if fresh aren’t available — just don’t thaw them first to avoid excess moisture.
• Add a sprinkle of coarse sugar on top before baking for extra texture and sparkle.
• For a dairy-free version, substitute butter with coconut oil or your preferred plant-based spread.
• Try mixing in lemon zest for a bright citrus twist that complements the blueberries perfectly.

Recipe Notes & Chef’s Commentary

• Fresh blueberries are best here for juicy bursts, but frozen blueberries work well in a pinch. Just be careful not to overmix when adding them to prevent turning your dough blue.
• The rolled oats add a lovely chew and rustic texture, making these cookies feel a bit heartier than your average cookie.
• The combination of baking powder and baking soda ensures a nice rise and tender crumb.
• Brown sugar brings warmth and moisture, giving these cookies that perfect soft-crumble balance reminiscent of a muffin top.
• Don’t skip the cinnamon — it adds a subtle spice that complements the blueberries beautifully.
• For perfectly shaped muffin tops, don’t flatten the dough balls before baking; let them spread naturally in the oven.

Refrigerate, Freeze, Reheat

These Blueberry Muffin Top Crumble Cookies store beautifully and keep well thanks to the moisture from the blueberries and the brown sugar.

• Refrigerate: Store in an airtight container for up to 5 days. Bring to room temperature or warm slightly before serving.
• Freeze: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
• Reheat: Warm cookies in a 300°F (150°C) oven for 5 minutes to refresh their soft, crumbly texture.

Quick Questions

Can I use frozen blueberries instead of fresh?

Yes! You can substitute frozen blueberries directly into the dough without thawing. Just fold them in gently to keep the dough from turning blue and adjust baking time if needed.

How do I prevent the blueberries from sinking to the bottom?

Lightly tossing the blueberries in a bit of flour before folding them into the dough helps suspend them evenly throughout the cookies.

Can I make these dairy-free?

Absolutely. Replace the unsalted butter with coconut oil or your favorite dairy-free butter substitute, and follow the recipe as usual.

Are these cookies suitable for meal prep or lunchboxes?

Definitely! They’re sturdy enough to pack and perfect for a grab-and-go snack or breakfast treat.

Ready to Cook?

Now that you have everything you need, it’s time to grab your mixing bowls and get baking! These Blueberry Muffin Top Crumble Cookies are sure to become a favorite for their perfect blend of crumbly sweetness, juicy blueberries, and cozy cinnamon warmth. Whether you’re serving them up for breakfast, snack time, or a casual dessert, you’ll love how they combine the best of muffins and cookies in every bite. Happy baking!

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