Description
Blueberry Muffin Cookies turn a classic muffin into a giant, jammy cookie topped with buttery streusel — all the bakery vibes without leaving your kitchen. These are soft, slightly chewy, studded with fresh blueberries, and dotted with swirls of blueberry jam. Let’s bake.
Ingredients
Cookie base
- ½ cup butter, softened
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tbsp corn starch
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh blueberries, rinsed and patted dry
- 1–1½ tbsp blueberry jam
Streusel
- 3 tbsp cold butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- ⅓ cup all-purpose flour
- pinch of salt
- pinch of ground cinnamon
Instructions
Combine the cold butter, both sugars, flour, salt, and cinnamon in a small bowl. Use a fork or your fingertips to rub everything together until the mixture forms coarse crumbs. Set aside in the fridge while you make the dough.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter with granulated and brown sugar until light and creamy. Add the egg and vanilla and mix until smooth.
Stir in the flour, corn starch, baking powder, baking soda, and salt just until the flour disappears. Do not overmix — overworking the dough gives you a tougher cookie.
Gently fold the fresh berries into the dough so they distribute evenly without bursting.
Drop small spoonfuls of blueberry jam onto the dough. Using a skewer, chopstick, or small spatula, swirl the jam into the dough lightly — you want streaks and pockets, not a uniformly purple batter.
Scoop the dough into eight large mounds and space them on the prepared sheet. Generously sprinkle or press the chilled streusel on top of each mound.
Bake 13–14 minutes, until the edges are set and the tops show a light golden hue. The centers should still look soft. Let the cookies sit on the sheet for 15–20 minutes to finish setting — they’re delicate warm, so handle with care.
Notes
- Notes & Tips
- Room-temp butter = easier creaming and better texture.
- Reserve a few berries to press on top before baking for a pretty finish.
- If using frozen blueberries, pat them dry and toss with a tiny dusting of flour to prevent color bleed.
- Jam swirls rule: Add the jam after scooping and swirl gently — overmixing will make the jam disappear.
- Reheat tip: Microwave briefly for a warm, soft bite or pop in a 325°F oven for 3–4 minutes to revive the streusel crunch.
- Baking note: These cookies are meant to be soft and cake-like in the middle — that’s the point. Don’t overbake.
- Big tip: Chill your streusel so it stays crumbly and doesn’t melt into the cookie while baking.
- Storage
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Or refrigerate for up to 7 days.
- For longer keep, freeze in a single layer, then transfer to a sealed bag for up to 1 month. Thaw in the fridge or on the counter.
Nutrition
- Calories: 362Calories
- Sugar: 25g
- Sodium: 294mg
- Fat: 17g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg