Blueberry Muffin Cookies

August 15, 2022
August 15, 2022

Blueberry Muffin Cookies

  • Prep time: 15 min
  • Cook time: 15 min
  • Total time: 30 min

All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.

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Blueberry Muffin Cookies

All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.

blueberry muffin cookie on a cookie tray

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.

blueberry muffin cookies on a sheet

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.

blueberry muffin cookie with a bite taken out

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. 🙂

blueberry muffin cookies with streusel topping

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!

blueberry muffin cookies

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

blueberry muffin cookies on parchment paper

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!



Blueberry Muffin Cookies

4.8 from 34 reviews

All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.

All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: dessert
  • Method: oven
  • Cuisine: american


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


    1. Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside.
    2. In a stand mixer fit the paddle attachment, beat the butter and granulated sugar together until light and airy, about 2 minutes.
    3. 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.
    4. 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.
    5. Gently fold in the blueberries.
    6. 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!
    7. In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.
    8. 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.
    9. 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!

Keywords: blueberry muffin cookies

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  1. I follow you on youtube and I just love your recipes. I recently made your brown butter chocolate chip cookies and omg…..they were heavenly. When I saw this I had to give it a try. Initially, my dough was looking really weird- dry and crumbly. I thought for sure I screwed something up. They ended up being sooooo freaking delicious. A few tips for people making this recipe. #1 for the crumb topping I used very cold cubbed butter in the food processor and pulsed it along w/flour and sugar (I added 20 grams of oatmeal after reading the comments). I kept the mixture in the fridge until i was ready to use. #2 I couldn’t find blueberry preserves anywhere. I had to use “blueberry spread” from whole foods. It’s thicker and harder to spread. I added the spread to each individual cookie in the center of the dough and folder a couple times. #3 trust me…..follow the instructions and let them completely cool before eating. When they r still warm, they seem very underdone but they just need time to set up. I will be making these again!!!!… and again!!

  2. 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!

  3. 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😭

  4. 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!

  5. Tried making these, and also have blue cookies now! I also wonder how to get the crumbled topping look and less of having the crumble baking into the cookies. I felt like there were cookie scoops I got that were just blueberries and no dough as well! A little challenged with this recipe!

    • Hi Kelly! The frozen blueberries will get you sometimes. It can help to rinse the berries in cold water to get off any residual juices. Make sure to fold the cookie dough enough to distribute the blueberries evenly (I know you might have not wanted to keep mixing if they were bleeding into your dough too much!) so you don’t get cookie scoops that are all berry!