Blueberry Muffin Cookies

These blueberry muffin cookies bring together the best of tender, sweet cookies with the nostalgic flavors of a blueberry muffin topped with a cinnamon streusel. They are perfect for when you want a treat that feels homemade but also a bit special and comforting.

I first baked these cookies to surprise my family and they instantly became a favorite. Now they ask for them every weekend with a glass of milk or tea.

Ingredients

• Cinnamon Streusel ingredients: include melted unsalted butter for richness and moisture, brown and white sugar to balance sweetness and texture, all-purpose flour to bind and provide crispness, and a touch of ground cinnamon which gives a warm spice note that complements the blueberries
• Cookies: use sifted all-purpose flour combined with baking powder and salt for a tender crumb and proper rise. Room temperature unsalted butter whipped with sugar creates a fluffy base that traps air for softness. Vanilla extract adds depth of flavor, honey contributes a subtle floral sweetness, and fresh large eggs help bind everything together. Fresh blueberries provide juicy bursts and blueberry jam creates lovely ribbons of sweet fruit throughout the dough

Instructions

Sift the Dry Ingredients:

Sift the all-purpose flour, baking powder, and salt into a medium bowl to ensure even distribution and remove lumps. Set this aside for later use.

Make the Cinnamon Streusel:

In a small bowl, combine brown sugar, white granulated sugar, flour, and ground cinnamon. Add melted unsalted butter and mix thoroughly using a fork until crumbly. Place this mixture in the fridge to chill and set while you prepare the cookie dough.

Cream the Butter and Sugar:

Using a mixer on high speed, beat the room temperature unsalted butter and white granulated sugar together for two minutes until the mixture is light and fluffy. This aeration is key to soft cookies.

Add Flavorings and Eggs:

Mix in vanilla extract and honey. Then add the eggs one at a time while mixing on medium speed. Make sure each egg is fully incorporated before adding the next. This careful mixing builds structure without overworking the dough.

Combine Dry and Wet Ingredients:

Reduce mixer speed to low and gradually add the dry ingredients into the wet mixture. Mix just until combined to prevent tough cookies.

Fold in Blueberries and Blueberry Jam:

Remove the batter from the mixer. Dollop the blueberry jam evenly across the dough. Using a rubber spatula, gently fold in fresh blueberries and the jam. Avoid over mixing so the jam stays in ribbons and pockets.

Preheat Oven and Prepare Sheets:

Set the oven temperature to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Rest the Dough:

Let the dough rest for ten minutes. This step helps limit excess spreading when baking.

Portion and Add Streusel:

Use a large cookie scoop to portion the dough into balls. Break up any large chunks in the cinnamon streusel and press it onto the top of each dough ball, gently pressing to adhere.

Bake:

Place six dough balls per sheet and put in the oven. Bake for fifteen to eighteen minutes until the edges are lightly golden but the cookies remain soft inside.

Cool Before Removing:

After baking, let the cookies sit on the hot baking sheet for five minutes. This resting allows them to set so they transfer easily to a cooling rack without breaking apart.

My favorite part about this recipe is the streusel. It adds that little crunchy surprise on the top that makes these cookies feel like a treat you get from a bakery. One special Saturday, I brought these to a family brunch and they disappeared faster than anything else on the table.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze the cookies individually wrapped in plastic wrap and then sealed in a freezer bag for up to three months. Thaw overnight at room temperature before enjoying.

Ingredient Substitutions

You can swap the all-purpose flour for an equal amount of gluten-free flour blend to make these cookies gluten free. Use frozen blueberries if fresh ones are out of season but make sure to thaw and drain them well before folding into dough. If you prefer a different sweetener, coconut sugar or maple syrup can replace the brown sugar or honey but adjust to taste.

Serving Suggestions

Serve these cookies with a hot cup of coffee or a glass of cold milk for a comforting snack. They are lovely for breakfast with yogurt or alongside tea for an afternoon treat. Adding a sprinkle of powdered sugar on top before serving gives a nice touch.

These blueberry muffin cookies bring a lovely balance of crispy streusel and soft blueberry ribbons. They make for a comforting treat any time of the day.

FAQs about Recipes

→ Can fresh blueberries be substituted with frozen ones?

Yes, frozen blueberries can be used but should be thawed and drained to avoid excess moisture that can affect dough texture.

→ What is the purpose of the cinnamon streusel topping?

The cinnamon streusel adds a sweet, crunchy contrast that enhances the overall flavor and texture of the cookies.

→ Why is the dough rested before baking?

Resting the dough helps reduce spreading during baking, resulting in thicker, chewier cookies.

→ How do the blueberry jam ribbons affect the cookies?

Blueberry jam creates swirls of concentrated fruit flavor and moist pockets within the dough.

→ Can I use salted butter instead of unsalted?

Unsalted butter is preferred for precise control over salt levels, but salted butter can be used with a slight reduction in added salt.