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
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1/3 cup blueberry jam
- For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 tsp cinnamon
- 1/4 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
