Blueberry Muffin Cookies Recipe

ByAmanda
Jump to Recipe·5 from 56 reviews

If you love the charm of blueberry muffins but are craving something a little more handheld and snack-friendly, you’re going to adore this Blueberry Muffin Cookies Recipe. Seriously, these cookies capture all the sweet, fruity goodness of your favorite morning treat yet come wrapped up in a crispy, chewy cookie shell that’s just irresistible. I can’t wait to share all my tips and tricks with you to make sure your batch turns out perfectly every single time!

🤎

Why This Recipe Works

  • Perfect Texture Balance: The combination of soft cookie dough with a crunchy streusel topping gives you the best of both worlds in every bite.
  • Fresh & Sweet Blueberry Pops: Using fresh blueberries folded gently into the dough keeps those juicy bursts intact without turning the cookies blue.
  • That Jammy Swirl Magic: Dollops of blueberry jam swirled into the dough give you pockets of concentrated fruit flavor that make these cookies stand out.
  • Easy to Make at Home: With straightforward ingredients and a simple process, this recipe is super approachable even if you’re new to baking cookies.
Blueberry Muffin Cookies, blueberry muffin cookies recipe, easy blueberry cookie recipe, blueberry dessert treats, fruity cookie recipes - The image shows round muffins with a crumb topping on a metal cooling rack, placed on a white marbled surface. Each muffin has a top layer of light golden brown crumb pieces, unevenly spread, giving a rough texture. Below that, the muffin has a soft, slightly cracked surface with a mix of light tan and deep purple-blue spots, showing the presence of blueberries baked inside. The edges of the muffins are slightly darker and golden brown, showing a baked finish. The cooling rack bars are thin and black, providing contrast against the white marble below. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Blueberry Muffin Cookies Recipe uses pantry staples and fresh fruit that complement each other brilliantly. Each ingredient plays a part in creating the cookie’s flavor and texture harmony, so choosing quality items will boost your results even more.

Blueberry Muffin Cookies, blueberry muffin cookies recipe, easy blueberry cookie recipe, blueberry dessert treats, fruity cookie recipes - Flat lay of a small pile of softened pale yellow butter, a small white ceramic bowl with glossy white granulated sugar, a small white ceramic bowl with rich golden brown sugar, one whole uncracked large brown egg with a clean shell, a small white ceramic bowl filled with clear pale vanilla extract, a small white ceramic bowl holding fine off-white all purpose flour, a small white ceramic bowl containing fine white corn starch, a small white ceramic bowl with light beige baking powder, a small white ceramic bowl with fine off-white baking soda powder, a small white ceramic bowl with white salt crystals, a small cluster of plump fresh blue blueberries with a slight sheen, a small white ceramic bowl with shiny deep purple blueberry jam, a small white ceramic bowl of light golden yellow butter for the streusel, a small white ceramic bowl of brown sugar with visible soft grains, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl with pale all purpose flour, a small white ceramic bowl with fine white salt, and a small white ceramic bowl with warm brown cinnamon powder — all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter: Using softened butter gives you that tender, moist crumb we expect in muffins and cookies alike. I always leave it out on the counter for about an hour before baking.
  • Granulated Sugar & Brown Sugar: The combo balances sweetness and moisture perfectly, while the brown sugar adds a hint of caramel flavor that’s just divine.
  • Egg: Adds structure and richness, helping the cookies hold together without becoming cakey.
  • Vanilla Extract: Enhances the blueberry notes and rounds out the flavor profile beautifully.
  • All-Purpose Flour: The backbone of your cookies, providing structure and chew.
  • Cornstarch: A secret weapon here—it softens the texture for that muffin-like tenderness.
  • Baking Powder & Baking Soda: Working together, these leaveners give your cookies a gentle lift and softness.
  • Salt: Just a pinch enhances all the flavors and balances sweetness.
  • Fresh Blueberries: Not frozen; fresh blueberries keep their shape during baking so you get pops of fresh fruit.
  • Blueberry Jam: Swirled on top for concentrated bursts of sweet and tangy flavor.
  • Streusel Ingredients (Butter, Sugars, Flour, Cinnamon, Salt): Create a buttery, crumbly topping with a hint of warming spice that adds gorgeous texture contrast.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Blueberry Muffin Cookies Recipe is how flexible it is. You can easily tweak the ingredients or add mix-ins to suit your mood or dietary needs. Trust me, experimenting here makes the baking even more fun—and tasty!

  • Variation: I sometimes swap in frozen blueberries if fresh ones are out of season, but be sure to thaw and drain them well first to avoid soggy dough.
  • Dietary Modification: Using a gluten-free flour blend instead of all-purpose flour works wonderfully for a gluten-free twist.
  • Extra Flavor: Adding a sprinkle of lemon zest to the dough really brightens up the blueberry flavor—try it and thank me later.
  • Sweetness Level: Feel free to reduce the granulated sugar slightly if you prefer a less sweet cookie; the jam adds plenty of natural sweetness already.

Step-by-Step: How I Make Blueberry Muffin Cookies Recipe

Step 1: Make the Streusel Topping

Start by mixing the butter, brown sugar, granulated sugar, flour, a pinch of salt, and cinnamon with your fingers or a fork until crumbly. I love doing this first because it’s quick and gives the flavors time to meld while you focus on your dough next. Set it aside and resist the urge to snack on it—though, I won’t blame you if you do!

Step 2: Mix the Cookie Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, cream the softened butter with both sugars until light and fluffy—this takes about 2-3 minutes with a hand mixer. Add the egg and vanilla extract, mixing until smooth and shiny.

In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt. Slowly add this to the wet mixture, stirring gently. Now, carefully fold in the fresh blueberries—be gentle to keep those berries whole so your dough doesn’t turn purple!

Step 3: Add the Blueberry Jam Swirls

Drop small dollops (about 1 to 1.5 tablespoons) of blueberry jam onto the cookie dough mixture. Using a chopstick, knife, or small spatula, swirl the jam just enough to create pretty streaks—don’t overdo it or the colors will blend too much. This is what gives these cookies that signature jammy look and flavor punch.

Step 4: Scoop, Top, and Bake

Use a cookie scoop to portion out 8 equally sized dough balls on your baking sheet, giving them enough space to spread slightly. Generously top each one with some of your homemade streusel. Slide them into the oven and bake for 13-14 minutes. When you pull them out, they’ll look soft and delicate—let them cool on the sheet for at least 15-20 minutes before moving, so they set just right. Trust me, patience here is key to keeping them intact.

💡

Pro Tips for Making Blueberry Muffin Cookies Recipe

  • Keep Blueberries Dry: I always make sure to pat my blueberries dry after rinsing to prevent adding extra moisture that could make cookies mushy.
  • Don’t Overmix: Folding gently helps avoid bursting the berries and turning your dough a dull purple color—appearance matters for these gems!
  • Even Dollops of Jam: I like to use a small spoon or piping bag to get nice, even dollops of jam for consistent pockets of flavor.
  • Patience Cooling: These cookies are soft fresh from the oven; cooling on the baking sheet gives them time to firm up enough to move without falling apart.

How to Serve Blueberry Muffin Cookies Recipe

Blueberry Muffin Cookies, blueberry muffin cookies recipe, easy blueberry cookie recipe, blueberry dessert treats, fruity cookie recipes - The image shows a close-up of several round blueberry muffins stacked on a white marbled surface. Each muffin has two visible layers: the base layer is a soft, light yellow cake with dark blueberries embedded throughout, and the top layer is a crumbly, pale golden streusel topping scattered unevenly. The muffins have a soft texture with some berries slightly bursting, adding splashes of dark purple and blue. There are also a few loose blueberries around the muffins on the white marbled surface. The lighting highlights the texture of the crumble and the moistness of the cake underneath photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love dusting my blueberry muffin cookies lightly with powdered sugar right before serving—it adds a delicate sweetness and looks just like a light morning frost. Fresh mint leaves also make a pretty, fresh contrast if you’re serving these at brunch or a casual gathering.

Side Dishes

Pair these cookies with a cup of strong coffee or a creamy latte for breakfast vibes or a scoop of vanilla ice cream for an after-dinner treat. I’ve also found they’re fantastic alongside a tangy Greek yogurt parfait to balance the sweetness.

Creative Ways to Present

For a fun twist at parties, I’ve served these blueberry muffin cookies stacked like mini cakes with layers of whipped cream and fresh blueberries in between. It’s a total crowd-pleaser and looks fancy without much extra effort!

Make Ahead and Storage

Storing Leftovers

My go-to is an airtight container at room temperature, which keeps these cookies soft and fresh for up to 4 days. If your kitchen’s warmer, refrigeration is an option and will extend freshness to about a week.

Freezing

I like to freeze leftover cookie dough balls on a tray first, then transfer them to a freezer-safe bag. When you’re ready, bake them straight from frozen adding a couple of extra minutes to the bake time—super convenient for spontaneous cravings!

Reheating

Just pop the cookies in the microwave for 10-15 seconds before eating to warm up that blueberry jam swirl and get the soft, fresh-from-the-oven texture back. It’s like magic every time.

FAQs

  1. Can I use frozen blueberries in this Blueberry Muffin Cookies Recipe?

    You absolutely can! Just make sure to thaw and drain the blueberries very well to avoid adding excess moisture, which can make the dough too wet and affect the cookie’s texture. Patting them dry with paper towels before folding them in works best.

  2. Why is cornstarch included in the cookie dough?

    Cornstarch helps soften the crumb, giving the cookies a tender, almost cake-like texture that’s reminiscent of a blueberry muffin. It balances the flour and keeps the cookies from being too dense.

  3. How do I prevent the blueberry jam from bleeding everywhere?

    When adding jam, drop small dollops and swirl them gently with a chopstick or the tip of a knife—avoid over-mixing or over-swizzling. Keeping the swirls visible adds beautiful streaks of color and concentrated flavor to every bite.

  4. Can I make this recipe dairy-free?

    Yes! Substitute the butter with a plant-based alternative that’s good for baking (like vegan butter sticks), and the cookies will still turn out soft and delicious. Just be sure the jam you use doesn’t contain any dairy ingredients.

Final Thoughts

This Blueberry Muffin Cookies Recipe is honestly one of my favorite go-tos when I want something cozy, sweet, and bursting with fresh fruit flavor—but without the mess of a muffin. Baking these always brightens my day (and my kitchen smells amazing, too!). I hope you enjoy making and sharing them as much as I do. Next time you want a blueberry treat that’s both nostalgic and fresh, this recipe will have your back—try it out and let me know how it turns out!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Muffin Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 56 reviews
  • Author: Amanda
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Total Time: 53 minutes
  • Yield: 8 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Blueberry Muffin Cookies are a delicious Crumbl copycat recipe featuring a soft, tender cookie base studded with fresh blueberries and swirled with blueberry jam. Topped with a crumbly cinnamon streusel, they perfectly capture the flavor and texture of blueberry muffins in cookie form, making a delightful treat for any occasion.

Ingredients

Units Scale

Cookie Base

  • 1/2 cup butter softened
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 tbsp corn starch
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries washed and dried well
  • 1 to 1.5 tbsp blueberry jam

Streusel Topping

  • 3 tbsp butter
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/3 cup flour
  • Pinch of salt
  • Pinch of cinnamon

Instructions

  1. Make the streusel topping: Using a fork or your fingers, combine the butter, brown sugar, granulated sugar, flour, salt, and cinnamon together in a small bowl until the mixture becomes crumbly. Set aside until ready to top the cookies.
  2. Prepare the oven and baking sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  3. Cream the butter and sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy. Add the egg and vanilla extract, mixing until smooth and fully combined.
  4. Incorporate dry ingredients: Gently mix in the all-purpose flour, corn starch, baking powder, baking soda, and salt until just combined. Be careful not to overmix to prevent tough cookies.
  5. Fold in the blueberries: Carefully fold the fresh blueberries into the cookie dough, ensuring they remain intact to avoid bleeding color into the dough.
  6. Add blueberry jam: Drop small dollops of blueberry jam onto the dough and swirl gently with a chopstick, knife, or small spatula to create visible streaks without over swirling.
  7. Shape and top the cookies: Scoop out 8 equally sized cookie dough balls and place them evenly spaced on the prepared baking sheet. Generously sprinkle the prepared streusel topping over each cookie dough ball.
  8. Bake the cookies: Bake in the preheated oven for 14 minutes until the edges are set but centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 20 minutes, handling gently as they will be soft.

Notes

  • Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days.
  • For the best flavor, warm cookies briefly in the microwave before serving to enjoy the soft, honey bun-like texture.
  • Do not overmix the dough or jam swirl to preserve texture and prevent color bleeding.
  • Use fresh blueberries that are well dried to avoid excess moisture in the dough.
  • If fresh blueberries are unavailable, frozen blueberries thoroughly thawed and patted dry can be substituted.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star