Blueberry Muffin Cookies
Blueberry Muffin Cookies
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1/4 cup blueberry jam
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, prepare the streusel topping. Combine the all-purpose flour, granulated sugar, and cinnamon. Add the cold, cut butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 5 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large egg, vanilla extract, and milk to the creamed mixture. Mix on medium speed until well combined and creamy, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a crumbly but cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Remove the bowl from the stand mixer and detach the paddle. Add the fresh blueberries to the cookie dough. Using a spatula, gently fold the blueberries into the dough by hand to avoid breaking them.
⏱️ 2 min
- 7
Drizzle the blueberry jam over the dough. Gently swirl the blueberry jam into the dough with the spatula, aiming to create nice swirls without overmixing. You want pockets of jam, not a uniformly colored dough.
⏱️ 2 min
- 8
Use a cookie scoop (about 2 tablespoons in size) to scoop portions of the blueberry cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 9
Generously sprinkle the prepared streusel topping over the top of each scooped cookie dough portion. Gently pat the streusel into the top of each cookie with your fingers to help it adhere.
⏱️ 3 min
- 10
Bake for 10-12 minutes, or until the edges are lightly golden and the streusel is golden brown. The cookies should still be soft in the center.
⏱️ 12 min•🌡️ 375
- 11
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, muffin-top-like cookies!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Muffin Cookies
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- 1/4 cup blueberry jam
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, prepare the streusel topping. Combine the all-purpose flour, granulated sugar, and cinnamon. Add the cold, cut butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until a crumbly mixture forms. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large egg, vanilla extract, and milk to the creamed mixture. Mix on medium speed until well combined and creamy, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined and a crumbly but cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Remove the bowl from the stand mixer and detach the paddle. Add the fresh blueberries to the cookie dough. Using a spatula, gently fold the blueberries into the dough by hand to avoid breaking them.
⏱️ 2 min - 7
Drizzle the blueberry jam over the dough. Gently swirl the blueberry jam into the dough with the spatula, aiming to create nice swirls without overmixing. You want pockets of jam, not a uniformly colored dough.
⏱️ 2 min - 8
Use a cookie scoop (about 2 tablespoons in size) to scoop portions of the blueberry cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 9
Generously sprinkle the prepared streusel topping over the top of each scooped cookie dough portion. Gently pat the streusel into the top of each cookie with your fingers to help it adhere.
⏱️ 3 min - 10
Bake for 10-12 minutes, or until the edges are lightly golden and the streusel is golden brown. The cookies should still be soft in the center.
⏱️ 12 min•🌡️ 375 - 11
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, muffin-top-like cookies!
⏱️ 2 min