Blueberry Muffin Cookies

5 from 2 reviews

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!

Prep Time20

Cook Time15

Total Time35

Servings: cookies

Calories: 233kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition