Get ready for a flavor explosion in every bite! These unbelievably delicious blueberry muffin cookies combine the buttery richness of a bakery-style muffin with the fun portability of a cookie. But it’s that insanely tasty streusel topping that truly sends them over the top.
We’re talking next-level blueberry bliss here. Each bite delivers bright pops of fresh blueberry, decadent swirls of sweet jam, and a delightfully crunchy streusel crown. It’s like taking the best parts of a warm blueberry muffin and your favorite coffee shop cookie and smashing them together into one wildly craveable treat.
If rich, tender cookie studded with juicy berries and crowned with cinnamony crisp streusel sounds like your personal cookie heaven, then this recipe is a must-try! Let me walk you through all the luscious details…
What Makes These Blueberry Cookies So Insanely Good?
The Cookie: This isn’t any basic blueberry cookie – oh no. The dough itself is a riff on blueberry muffin batter with an extra creamy, cakey texture and concentrated berry flavor from both fresh blueberries and blueberry jam swirls.
The Streusel: That gloriously crunchy, buttery streusel topping is what takes these to soul-satisfying new heights. With a perfect blend of sweet and savory notes from cinnamon and brown sugar, it adds an irresistible crisp and crunch factor.
The Combo: Together, the soft and jammy cookie provides the perfect lush base for that streusel to adhere to and contrast against in every heavenly bite. It’s like getting the crispy muffin top in portable cookie form!
Pro Tips for Blueberry Muffin Cookie Success
Room Temperature Ingredients: This helps all the ingredients blend together seamlessly for that signature muffin-like texture. Using cold ingredients can make the dough seize up.
Gently Fold Berries: You want to avoid crushing the delicate blueberries as much as possible so the pops of juicy fruit shine through in every bite.
Dollop & Swirl Jam: Add the jam in dollops around the dough and use a knife or skewer to swirl them through for beautiful ribbon streaks, without overmixing.
Thick Dough: A thicker, scoopable dough makes for those signature soft and “muffin-topped” cookies that bake up thick and puffy. Too much liquid makes them spread out.
Don’t Overbake: Pulling them just as the edges set ensures an ultra-moist and melt-in-your-mouth interior once cooled.
Make Them Your Way
The beauty of these cookies is just how easily you can adapt them to special diets or preferences:
- Gluten-Free: Use a 1:1 gluten-free baking flour to make them gluten-free.
- Dairy-Free: Swap the butter for your favorite vegan butter or coconut oil.
- Vegan: Use those dairy-free swaps and a flax egg to make them completely plant-based.
- Nut-Free: Be sure to use a nut-free plant-based milk if making dairy-free.
- Extra Streusel: Double up on that streusel topping for even more muffin-top crunch!
However you bake them up, these blueberry muffin cookies are downright heavenly. Soft and jammy with pops of fresh berry in every bite, plus that addictively crisp streusel crown. Sweet bakery perfection in portable form – you’re going to love them!
Blueberry Muffin Cookies with Streusel Topping
Ingredients
For the Cookies:
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1/3 cup blueberry jam
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter cubed
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Make the streusel first by combining the flour, brown sugar, cold cubed butter, cinnamon and salt in a bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until pea-sized crumbs form. Refrigerate while making the cookie dough.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Beat in the egg and vanilla.
- Whisk together the flour, baking powder and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Very gently fold in the fresh blueberries, trying not to break them up too much.
- Portion out rounds of dough and place them spaced apart on a parchment-lined baking sheet. Use a spoon or piping bag to dollop some of the blueberry jam onto the tops of each dough round, then use a knife or toothpick to gently swirl it into the tops.
- Remove the streusel from the fridge and generously top each dough round with streusel crumbs, gently pressing them in.
- Bake at 375°F for 12-15 minutes, until lightly golden but still quite soft in the middles.
- Allow to cool completely before enjoying! These are phenomenal served slightly warm with a glass of cold milk to dunk them into.
Whether for a special breakfast treat, afternoon pick-me-up, or anytime cookie craving, these blueberry jammy, streusel-topped cookies are simply divine. The fresh berry flavor, swirls of sweet jam, and crispy cinnamon crunch make them taste like they’re straight from a bakery! Enjoy every luscious bite.
