I recently made these blueberry muffin cookies for my step dad for his birthday. They are soft and chewy with blueberries and a streusel topping. The are a nice cookie if you like fruit cookies, but aren’t a huge raisin fan.
I started with the crumbl copycat recipe for blueberry muffin cookies for these, but I made a couple of changes since I planned to ship them to my step dad and I liked the results. I’d like to try the regular version sometime too. I love blueberry muffins, and the cookie form is awesome too.
Since I planned to ship these, I used dried blueberries instead of fresh, because I figured they would hold up better. I used these small dried blueberries we love that we get at Wegmans. They have lots of flavor and my husband eats them in oatmeal, which gave me the idea to use them for the cookie.
Since dried blueberries wouldn’t add liquid and would actually absorb a little, I slightly ingreased the amount of vanilla and blueberry jam in the cookie to offset this. I also baked them in a smaller size, so they wouldn’t fall apart in shipping. If you love blueberry muffins, give these a try!
Blueberry Muffin Cookies
Ingredients
For the cookies:
- 1/2 cup butter room temp
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/2 cup AP flour
- 1 tbsp cornstarch
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh or dried blueberries
- 2-3 tbsp blueberry jam
For the topping:
- 3 tbsp butter room temp
- 2 tbsp brown sugar
- 2 tbsp sugar
- 1/3 cup flour
- pinch of salt
- pinch of cinnamon
Instructions
For the topping:
- Whisk together everything but the butter, then use your hands to work the butter into the mixture until you have crumbs. Set aside while you make the dough.
For the cookies:
- Heat oven to 350 and line baking sheets with parchment paper. In a stand mixer, cream the butter, sugars and vanilla on medium speed until light and fluffy. Add in the egg and mix again.
- In a bowl, whisk the flour, baking powder, cornstarch, baking soda and salt. Add to the mixer and mix on low until almost combined. Add the blueberries and fold them in.
- Using a butter knife, dollop the jam onto the dough and swirl it through. You don't want to fully mix it in, you want to see some swirls.
- Scoop out balls of dough using a medium cookie scoop. Flatten slightly and top with a little streusel. Bake for 8-10 minutes, until lightly browned on the edges and cooked through. Don't over bake.