Blueberry Muffin Cookies are the most decadent yet simple cookies. Made with fresh blueberries and blueberry jam, then topped with a homemade streusel! They taste like blueberry muffins but in cookie form.
These cookies are so decadent and delicious. They are just the crumbl cookie copycat you need.
The dough comes together in one bowl. Fresh blueberries are mixed in, and blueberry jam is then swirled in.
Before the cookies are baked, a spoonful of homemade streusel is pressed in. After they come out of the oven, I put more streusel on top. The more the merrier!
My favourite part about these cookies is the texture. It's incredible!
For more cookie recipes, try Banana Bread Chocolate Chip Cookies, Salted Dark Chocolate Chunk Pistachio Cookies, and Biscoff Chocolate Chip Cookies.
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Why this recipe works
Easy to make: One bowl, simple ingredients, and no chill time!
Streusel topping: The cookies are sprinkled with a simple homemade streusel that brings the texture and flavour to a whole new level.
Blueberry muffins: These cookies are like muffins, but in cookie form! Soft and fluffy.
Crumbl: This is a Crumbl copycat! If you're like me and don't have Crumbl in your country, this will help satisfy those cravings and save you money.
Ingredients notes
Baking soda – Helps create those crisp edges with soft centers.
Brown sugar - I used light brown sugar, but dark works as well.
Butter – Use unsalted butter. Remove 2 hours before baking to soften.
Eggs – Pull these out 2 hours before baking.
Blueberries - Fresh blueberries are needed in this recipe. Frozen won't work.
Blueberry jam - This gets swirled into the dough before baking. Ribbons of jam throughout dough gives that nice colour and a stronger blueberry flavour!
Step by Step instructions
Here is how to make and bake these salted dark chocolate pistachio cookies. You will need a bowl, a whisk, a spatula, an ice cream scoop, and a baking sheet that’s lined with parchment paper.
Step 1: Beat the sugar and butter. Mix the butter and sugar for 2 minutes until light and fluffy. Add in egg and vanilla and continue beating for an additional 2 minutes.
Step 2: Fold in dry ingredients. Add in flour, baking soda, baking powder, and salt. Mix until no dry streaks appear. The dough will be crumbly.
Step 3: Add milk. Mix the milk into the dough. It will be thick. Don't overmix.
Step 4: Toss in blueberries and blueberry jam. Mix in blueberries. Then swirl in the blueberry jam several times. Don't over-mix, we want ribbons of jam showing!
Step 5: Make the streusel topping. Combine all the ingredients for the streusel topping and use a fork to mixture until it's crumbly and clumping together.
Step 6: Scoop and bake. Scoop 6 cookies. Press a tablespoon of the streusel into each cookie dough ball. Bake 6 cookies at a time for 14-17 minutes. The cookies will look fluffy and underbaked.
Step 7: Cool and enjoy! Add extra streusel on top of the cookies after they're done baking (optional). Allow to cool completely and enjoy!
Expert Baking Tips
- Underbake your cookies: This is key! These cookies don't give you those crisp edges that cookies normally do, so it's important to keep a close eye on them after the 15 minute mark. They will be very soft, but continue to bake once you've removed them from the oven and they sit on the warm baking tray.
- Use fresh blueberries: Frozen blueberries carry to much liquid, and will ultimately dye your dough and add a lot of juice into the dough, giving you flat cookies. We're aiming for soft and fluffy muffin cookies here!
- Do not over mix: This will result in dry cookies.
- Pack the streusel onto the cookies: Really press it in before baking, and add more on top after. Because why not! 🙂
FAQ
Why is my dough dry?
You probably over mixed it or added in to much flour. Use a gram scale for the most accurate results! Also, the dough will be dry before adding in the milk.
Can I make this without a mixer?
Yes, but it will take a lot of elbow grease. I recommend using a handheld or stand mixer.
Can I make the dough ahead of time?
Yes. Make the dough, scoop it, and top it off with streusel. Place these cookie dough balls in an airtight container and place in the fridge. Thaw to room temperature before baking.
Storing & Freezing
Once the cookies are baked and cooled, place the blueberry muffin cookies in an airtight container. They freeze well for up to 1 month. When ready, thaw on the counter before eating.
Keep the cookies for 3-4 days on the counter at room temperature, if they last that long!
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Muffin Cookies
Ingredients
For the blueberry cookies
- 1/2 cup butter softened
- 3/4 cups white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 2/3 cups all-purpose flour
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
- 3 tbsp blueberry jam
- 1 tbsp milk room temperature
Streusel topping
- 3 tbsp butter softened
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1/3 cup flour
- 1/4 tsp cinnamon optional
Instructions
- Preheat oven to 350°F and line a baking tray with parchment paper. Set aside.
- Cream the butter, granulated sugar together until light and creamy. Should take about 2 minutes. Add in the egg, vanilla extract, and continue mixing until smooth.1/2 cup butter, 3/4 cups white sugar, 1 egg, 1 tbsp vanilla
- Add in the flour, baking soda, baking powder, and salt. Fold this in, the dough will be dry. This is ok!1 2/3 cups all-purpose flour, 1/4 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp salt
- Add the milk and mix until combined. Do not over mix. The dough should be soft now and come together.1 tbsp milk
- Gently fold in the blueberries. Drop tablespoons of the jam in the bowl and swirl it in. You want ribbons of the jam in the dough, so only mix it a few times!1 cup fresh blueberries, 3 tbsp blueberry jam
- Make the streusel by adding all of the ingredients in your bowl and using a fork to mix it until it turns crumbly and comes together. You may also use your hands to mix it.3 tbsp butter, 2 tbsp brown sugar, 1 tbsp white sugar, 1/3 cup flour, 1/4 tsp cinnamon
- Scoop out the dough onto your prepared baking sheet. Top with a spoonful of the streusel topping. Press it into the dough.
- Bake the cookies for 15-18 minutes. Mine took 18. The cookies will look soft and fluffy. Remove from the oven and then leave them on the tray for a few minutes. The warmth of the tray will allow them to continue to bake. Top with extra streusel topping if desired!
- Cool the cookies! As they cool, they will firm up. Enjoy!
Julie Cole says
Hi Anita can’t seem to find your Blueberry strudel topped muffins in metric… would love to try them they look delicious