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Blueberry Muffin Cookies
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All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.
Blueberry Muffin Cookies
I think we can all agree that there are few things better than a buttery, homemade blueberry muffin. And one of those things that are better than a muffin are these absolutely INCREDIBLE blueberry muffin cookies. These soft and chewy cookies have all your favorite flavors of a buttery blueberry muffin in cookie form. Made with a vanilla cookie base marbled with blueberry jam, LOADED up with blueberries and finally topped with a crunchy streusel topping, these cookies might just be the best cookies I’ve ever made.
Plus they’re blueberry muffin flavored, so it’s totally acceptable to eat these cookies for breakfast if you ask me.
What are blueberry muffin cookies?
When we set out to make a blueberry muffin cookie we didn’t want it to just taste like a plain old blueberry cookie. We really wanted it to invoke a muffin. So instead of starting with a cookie recipe, we went straight for our favorite blueberry muffins and worked from there. We simply adjusted the amount of wet and dry ingredients to get the perfect cookie that has the same chew and texture of a regular cookie, but all the flavor of a blueberry muffin. We made a soft and buttery vanilla cookie, loaded it with fresh blueberries, stirred in some blueberry jam for extra blueberry flavor and topped them with a buttery streusel to really push them over the edge. I think you would have to have no tastebuds to dislike these cookies.
Ingredients for blueberry muffin cookies
You’ll need all the usual suspects for blueberry muffins to make this cookie version. The quantities will just vary to give you a different texture. You’ll need these 10 ingredients to turn into these magical cookies:
- Blueberry Jam
- Blueberries
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
Feel free to whip up some blueberry muffins with your extra ingredients. 🙂
Should you use fresh or frozen blueberries for these cookies?
We’ve tried this recipe with both fresh and frozen blueberries and find that fresh blueberries work better and are less messy to work with. Frozen berries do work, but they tend to dye your whole cookie blue and leak more moisture into the dough which will cause your cookies to spread more. If all you have on hand are frozen blueberries, I recommend adding an extra 1/4 cup flour to the dough to make up fro the moisture! If you have any questions about this, please let me know in the comments!
Tips for perfectly soft blueberry muffin cookies
- Don’t over mix the cookie dough
- Underbake them slightly
- Really pack the crumb topping onto the cookies
How to store these cookies
The blueberry cookies are best fresh out of the oven, but they do keep well when stored properly! I like to store these in the fridge to prevent anything funky happening with the baked fruit at room temperature. Place them in an airtight container or plastic bag in a single layer and store in the fridge for up to 5 days!
If you don’t plan on consuming them all within 5 days, they also freeze very well! Let the cookies completely before placing in a single layer in a freezer safe plastic bag. Freeze for up to 3 months!
Happy baking, my friends!
XXX
Print
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Blueberry Muffin Cookies
All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
for the cookies
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cup all purpose flour
- 1 Tablespoon milk
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cup blueberries
- 4 Tablespoons blueberry jam
For the Streusel Topping
- 3 tablespoon butter, room temperature
- 2 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 1/3 cup flour
- pinch salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- In a stand mixer fit the paddle attachment, beat the butter and granulated sugar together until light and airy, about 2 minutes.
- Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about 2 minutes.
- Add the flour, baking powder, baking soda and salt. Mix on low speed, gradually increasing to high. Mix until no streaks of flour remain. Add the milk and mix until combined. Do not over mix.
- Gently fold in the blueberries.
- Drop the jam into your dough and fold the dough a few times to distribute the jam. Do not fold it too many times-you want big ribbons of jam!
- In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.
- Use a 1.5 ounce cookie scoop to scoop out the dough onto your prepared baking sheet. Top with a heaping spoonful of the streusel topping, really pressing it into the dough.
- Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy. Allow to cool completely before eating!
Tried these and loved them. I am taking them to a cookie contest tonight. I used gluten free King Arthur measure for measure flour and it worked great! I also used Bonne Maman wild blueberry preserve and fresh blueberries. I made sure to not over mix the blueberry jam so my cookies were not all purple. They were a perfect swirl. For the topping, i mixed everything together them refrigerated the topping so when it was time to place on top of cookie for baking, the butter was still cold which I felt like helped keep the topping super crunchy on top. Very quick and easy to make!
So sad with how these turned out. Definitely needed more flour. Like, maybe a cup more. I doubled the recipe and used preserves instead of jam because that is all I could find, fresh blueberries though, and the cookies look like pancakes😭
These were so delicious! I used frozen berries but before adding them to my batter I coated them in about 1/8 cup of flour. My cookies didn’t turn blue and looked like they do in the picture. Also, I added about 1/8 cup of flour to my crumble and it maintained its shape and didn’t completely cook into the cookie. Definitely would make these again!