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!
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!
I made these today and they were wonderful! My batch made 17 cookies so I might have made them a little small but either way there won’t be enough because they are delicious!
I thought the directions were very clear, my only question was about what to do with the streusel that falls all over the baking sheet while you are putting it on the cookies. I tried to tip the baking sheet sideways to funnel the excess streusel back into the bowl, but that was a little tricky. I also had a lot of streusel leftover, but plan on using the rest on banana bread tomorrow.
Hi Jennifer! So happy you enjoyed these 🙂 I think we just REALLY load ours up with streusel so we usually don’t have any leftover, but if you do you can put it on pretty much anything! You could make a crisp, put it on top of a bread, muffins–really whatever your heart desires!
A bake sale at my work place came up just as this recipe came out to the blog & I was so excited to try them out! I donated 4 dozen & they were a huge hit.. Making more for family this week with the left over jam. I can always count on a Broma recipe!
Made these earlier this week and have loved them! I might actually like them more the after they sat in the fridge overnight. Tastes just like a perfect muffin top! Didn’t have any issues with the ingredients or instructions, turned out great.
Leave a comment and rate this recipe!
Hey, can I use frozen blueberries instaed?
Yes! Add 2 extra Tablespoons to the batter though as frozen blueberries tend to release more moisture!
Sorry, extra blueberries or flour? Just thinking if they release extra moisture the flour may combat that?
Extra flour–sorry I should have made that clearer!!
Mine don’t look as pretty as yours, but they are SO good! Can’t wait to put some in the freezer for an anytime snack!
I made these today and they were wonderful! My batch made 17 cookies so I might have made them a little small but either way there won’t be enough because they are delicious!
I thought the directions were very clear, my only question was about what to do with the streusel that falls all over the baking sheet while you are putting it on the cookies. I tried to tip the baking sheet sideways to funnel the excess streusel back into the bowl, but that was a little tricky. I also had a lot of streusel leftover, but plan on using the rest on banana bread tomorrow.
Hi Jennifer! So happy you enjoyed these 🙂 I think we just REALLY load ours up with streusel so we usually don’t have any leftover, but if you do you can put it on pretty much anything! You could make a crisp, put it on top of a bread, muffins–really whatever your heart desires!
A bake sale at my work place came up just as this recipe came out to the blog & I was so excited to try them out! I donated 4 dozen & they were a huge hit.. Making more for family this week with the left over jam. I can always count on a Broma recipe!
★★★★★
Made these earlier this week and have loved them! I might actually like them more the after they sat in the fridge overnight. Tastes just like a perfect muffin top! Didn’t have any issues with the ingredients or instructions, turned out great.
I totally agree–I prefer them cold too 🙂