Get ready for a flavor explosion in every bite! These unbelievably delicious blueberry muffin cookies combine the buttery richness of a bakery-style muffin with the fun portability of a cookie. But it’s that insanely tasty streusel topping that truly sends them over the top.
Why You’ll Love This Recipe
I find these cookies to be a delightful fusion of a soft, cakey muffin and a chewy cookie, all crowned with a crunchy cinnamon streusel. The combination of fresh blueberries and blueberry jam creates a burst of berry flavor in every bite. They're perfect for breakfast, a snack, or dessert, and their bakery-quality taste makes them a hit at any gathering.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Directions
- I start by preparing the streusel topping. In a bowl, I combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Using a fork or pastry cutter, I cut the butter into the dry ingredients until pea-sized crumbs form. Then, I refrigerate the mixture while making the cookie dough.
- In a large bowl, I beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. I then beat in the egg and vanilla extract.
- In a separate bowl, I whisk together the flour, baking powder, and salt. Gradually, I mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- I gently fold in the fresh blueberries, trying not to break them up too much.
- I portion out rounds of dough and place them spaced apart on a parchment-lined baking sheet. Using a spoon or piping bag, I dollop some of the blueberry jam onto the tops of each dough round, then use a knife or toothpick to gently swirl it into the tops.
- I remove the streusel from the fridge and generously top each dough round with streusel crumbs, gently pressing them in.
- I bake the cookies at 375°F (190°C) for 12-15 minutes, until lightly golden but still quite soft in the middles.
- I allow the cookies to cool completely before enjoying. They are phenomenal served slightly warm with a glass of cold milk to dunk them into.
Servings and Timing
This recipe yields approximately 12 cookies. The total time required is about 55 minutes, which includes 25 minutes of prep time, 15 minutes of chill time, and 15 minutes of baking.
Variations
- Gluten-Free: I use a 1:1 gluten-free baking flour to make them gluten-free.
- Dairy-Free: I swap the butter for my favorite vegan butter or coconut oil.
- Vegan: I use the dairy-free swaps and a flax egg to make them completely plant-based.
- Nut-Free: I ensure to use a nut-free plant-based milk if making dairy-free.
- Extra Streusel: I double up on the streusel topping for even more muffin-top crunch!
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes to restore their fresh-baked texture.
FAQs
How do I prevent the blueberries from sinking to the bottom?
I gently fold the blueberries into the dough and ensure the dough is thick enough to support them. This helps keep the blueberries evenly distributed throughout the cookies.
Can I use frozen blueberries instead of fresh?
Yes, I can use frozen blueberries. I make sure to thaw and drain them well before folding into the dough to prevent excess moisture.
What if I don't have blueberry jam?
If I don't have blueberry jam, I can use another fruit jam or preserve of my choice. Raspberry or strawberry jam would also complement the flavors well.
Can I make the dough ahead of time?
Yes, I can prepare the dough in advance and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for about 15 minutes before scooping and baking.
How do I know when the cookies are done baking?
I look for the edges to be lightly golden while the centers remain soft. They will continue to set as they cool, resulting in a moist and tender cookie.
Conclusion
These blueberry muffin cookies with streusel topping are a delightful treat that combines the best elements of muffins and cookies. I love how the juicy blueberries, sweet jam swirls, and crunchy streusel create a harmonious blend of textures and flavors. Whether for a special breakfast treat, afternoon pick-me-up, or anytime cookie craving, these cookies are simply divine. I hope you enjoy every luscious bite as much as I do!
Blueberry Muffin Cookies with Streusel Topping – A Bakery-Worthy Treat!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These blueberry muffin cookies combine the soft, cakey texture of a muffin with the chewy satisfaction of a cookie, topped with a crunchy cinnamon streusel. Packed with juicy blueberries and sweet blueberry jam swirls, they're a bakery-worthy treat perfect for any time of day.
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
- For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Prepare the streusel topping by combining flour, brown sugar, cold butter, cinnamon, and salt in a bowl. Use a fork or pastry cutter to mix until pea-sized crumbs form, then refrigerate.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (2-3 minutes).
- Beat in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Gently fold in the fresh blueberries.
- Portion dough onto a parchment-lined baking sheet. Dollop blueberry jam on top of each dough round and swirl in with a toothpick or knife.
- Top each dough round with streusel, pressing gently to adhere.
- Bake at 375°F (190°C) for 12-15 minutes until lightly golden and centers are soft.
- Cool completely before serving. Enjoy warm or at room temperature.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute vegan butter and a flax egg for a vegan version.
- Frozen blueberries can be used if thawed and drained.
- Dough can be made ahead and refrigerated for 24 hours.
- Double the streusel for extra crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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