These blueberry muffin cookies taste just like a muffin top! They are baked with ribbons of blueberry jam, fresh blueberries, and topped with a cinnamon streusel.

Blueberry muffin cookies stack of 3.

I wanted the cookies to actually take like blueberry muffins instead of just a blueberry cookie. First, it is made with baking powder to give a more cakey taste. It has blueberry jam and fresh blueberries, this gives the cookie more moisture, which makes it more fluffy. To make it more like a muffin, it also has a streusel on top.
I have tips and tricks and process photos to easily help you make this recipe! If you love blueberry desserts, you have to try my lemon blueberry cookies.

Top view of blueberry muffin cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe! I used store bought jam. You can also make homemade blueberry jam.

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour it can compact it, resulting in a cookie that doesn’t spread.
  • Tip 2: For high altitude baking, add an extra 2 tablespoons of flour.
  • Tip 3: The honey in the recipe helps keep the cookies soft!
  • Tip 4: Dollop the blueberry jam evenly on top of the cookie dough, then add the fresh blueberries on top. Then, stir the dough so the jam and blueberries are mixed in. However, make sure you go slow so the jam doesn’t over mix.
Wet ingredients in a bowl.
Beat the butter and sugars to get a pale and fluffy aerated butter.
Cookie dough in a bowl.
See how the jam gives ribbons in the dough.
Cookie dough ball on cookie sheet.
After you scoop the dough, press the streusel into the top of the cookie dough.
Bite missing from cookie.

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If you want more blueberry recipes, try my lemon blueberry cake and jumbo blueberry muffins.

1 blueberry muffin cookie split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Blueberry muffin cookies stack of 3.
5 from 2 reviews

Blueberry Muffin Cookies

Stephanie Rutherford
These blueberry muffin cookies have ribbons of blueberry jam and full of fresh blueberries. They are topped with streusel! The result is kind of like a blueberry muffin top!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies

Ingredients
 
 

Cinnamon Streusel

  • 6 TBSP Unsalted butter, melted
  • 1/4 cup Brown sugar, packed
  • 1/4 cup White granulated sugar
  • 2/3 cup All-purpose flour
  • 1/2 tsp Ground cinnamon

Blueberry Muffin Cookies

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 1/2 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp Honey
  • 2 Large eggs, room temperature
  • 1 1/3 cups Fresh blueberries
  • 4 TBSP Blueberry jam

Instructions
 

Cinnamon Streusel

  • In a small bowl, add the sugar, brown sugar, flour, and cinnamon. Add the melted butter and use a fork to stir. Place in the fridge to set while you make the dough.
    6 TBSP Unsalted butter, 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 2/3 cup All-purpose flour, 1/2 tsp Ground cinnamon

Blueberry Muffin Cookies

  • In a medium bowl, sift the flour, baking powder, and salt. Set aside.
    2 3/4 cups All-purpose flour, 1 tsp Baking powder, 1 tsp Salt
  • In a large bowl using a mixer, beat the butter and sugar on high speed for 2 minutes. It will be light and fluffy.
    1 cup Unsalted butter, 1 1/2 cups White granulated sugar
  • Add the vanilla, honey, and eggs. Mix on medium speed until combined. Add in the dry ingredients and mix on low speed until combined.
    1 tsp Pure vanilla extract, 1 tsp Honey, 2 Large eggs
  • Take off the mixer and dollop the 4 Tablespoons of jam evenly throughout the dough. Add the blueberries and use a baking rubber spatula to mix the dough. Don't over mix the jam, we want ribbons of it throughout the dough.
    1 1/3 cups Fresh blueberries, 4 TBSP Blueberry jam
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Set aside. Let the cookie dough rest for 10 minutes to help with spreading.
  • Use a large cookie scoop to scoop the dough into cookie dough balls. Take the streusel out of the fridge and use your hands to break up all the large pieces. Add the streusel to the top of each cookie dough balls, making sure to press it into ball.
  • Place 6 cookie dough balls per cookie sheet and bake for 15-18 minutes. This cookie has a longer bake time than others. Bake until the edges are lightly golden.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and make them not spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 233kcal, Carbohydrates: 33g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 28mg, Sodium: 118mg, Potassium: 29mg, Fiber: 1g, Sugar: 19g, Vitamin A: 324IU, Vitamin C: 0.3mg, Calcium: 19mg, Iron: 1mg
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