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:
Light Brown Sugar
All Purpose Flour
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!
Leave a comment and rate this recipe!
These cookies make me feel like such a badass! I baked these for a gathering and EVERYONE was over the moon about how incredible they were. They were such a hit, that they’ve now become a request for all of our regular group gatherings! Not only will you and your friends ADORE these cookies because of their deliciousness, but you’ll feel like the biggest badass baker because of all the rave reviews. MAKE THESE NOW.
SO happy to hear you loved these–it made my day. You are a badass baker!!
Hi. Is it possible to use blueberry pie filling/canned blueberry
Hi Maisha! I’ve never tried it, but I think you could swap out the jam for blueberry pie filling!
WOAH. I saw this on Pinterest and it looked so good I had to try. Probably one of the best things I have ever made. They definitely didn’t look like yours do in the picture but they were delicious anyways.
Just some tips: I added some lemon juice to the dough and cinnamon to the streusel topping.
Maybe it was just me but mine didn’t really flatten that much in the oven, so I recommend flattening them a bit beforehand. I kind of liked them thick though.
And I underbaked them a bit and they were perfect once they cooled.
Thanks for the amazing recipe!
For the Jam portion would you recommend Bonne maman intense jam or preserve? I ask because I loved using it for raspberry donuts I made last weekend and I want to tackle this cookie next.
I really love how easy your website is to navigate, 🤫 I don’t have to go to Pinterest too much anymore only you and Martha Stewart now for inspiration! Thank you for all the great recipes you share!
Hi Nicholas! I think either would be delicious–the intense jam is delicious and not quite as sweet which I like, but the preserves will also work great! It really makes us so happy to hear you’ve been enjoying our recipes! Excited to hear how these go for you 🙂
DO NOT MAKE THESE! If you plan on making them and eating them in moderation. Think again. These are the most addicting cookies I have ever made. My husband and I devoured the whole batch within 2 days and I have made a new batch within the same week. These are by far one of my top 3 favourite cookies. Thank you for creating this recipe! Will be making them forever!
This made my smile! So happy you enjoyed these–I also have no self control with these cookies 🙂