Blueberry Muffin Cookies

Everything you love about a blueberry muffin, but in a big bakery-style-cookie type of way, with browned butter. Listen, I like the idea of a blueberry muffin, and there’s a time and a place for a good ole’ muffin. But I’m firmly on team cookies > muffins and I would die on that hill.

These cookies are the best mashup of a thick soft bakery-style cookie and a blueberry muffin. They aren’t like a lot of the other blueberry muffin cookie recipes out there that tend to be more of a cakey style cookie similar to an actual muffin top. They have a soft and chewy cookie base made with browned butter, and have pops of fresh blueberries, and are topped with blueberry jam and a streusel with just a hint of cinnamon. Basically, they’re perfection.

Tips for Baking Perfect Cookies at home

Baking cookies that don’t turn out how you expected is NOT the vibe. Here are my top tips for baking perfect cookies every time.

1. Properly Measure the Flour. I am a broken record with this tip, but it’s because it’s SO important. Too much flour and your cookies will be dry and won’t spread at all. Too little and they become a puddle. If you don’t have one already, I highly recommend picking up a kitchen scale to measure all of your ingredients when baking. This is really the only way to ensure that you have exactly the amount of flour that the recipe author intended. Otherwise, spoon the flour into your measuring cup and level it off with a flat edge.
2. Let the Dough Chill for at least 30 Minutes. Giving your cookies time to chill is important. It allows the flour and sugar time to absorb into the dough and deepens the flavor of the end result. And in the case of these particular cookies, they will spread too much if not chilled and all of the blueberry jam will escape onto your baking sheet.
3. Let the Browned Butter come to Room Temp. Letting the butter come back to room temperature and into a thick, spreadable consistency is essential to achieve the right texture in this cookie. If you just start creaming the sugars with hot or warm browned butter, the cookies will end up spreading in the oven more than you want. You can either brown the butter the day before and let it sit on the counter, or just pop it into the freezer and stir every 5 minutes until it reaches the right consistency.
4. Use Room Temperature Eggs. This one is easily overlooked, but important. It’s best to let all of your cold ingredients come to room temperature. Using cold eggs will result in a thicker dough that doesn’t spread properly.

How to Make Blueberry Muffin Cookies

Make the Blueberry Jam

This quick blueberry jam comes together super fast, with just a couple simple ingredients. Add the blueberries, sugar, lemon juice, and water to a small sauce pan over medium heat. Stir occasionally and add a pinch of salt. The blueberries will start to burst open and create a little sauce. Use your spoon to help squish them a bit. Let it come to a soft boil so that the sugar dissolves.

In a separate small bowl, stir the cornstarch with 2 tsp of water until smooth. Then, while the jam is still bubbling, stir in the cornstarch slurry until combined. Let continue to cook until the jam has thickened enough to coat the back of a wooden spoon. Set the jam aside to cool. The jam will continue to thicken as it cools.

Make the Brown Butter Blueberry Cookie Dough

Start by browning the butter. Add the butter to a medium sauce pan over medium heat. I find that a stainless steel or an enameled cast iron work best for browning butter. Every time I try to do it in a non stick, it burns. Let the butter melt completely, then continue to cook it until it reaches a golden brown color and smells nutty. There is no need to stir the butter, but you can swirl the pan around occasionally. At first it will start to pop and crack, then after 3-5 minutes it will quiet down and begin to foam up as it toasts. That’s how you know it’s done.

Transfer the browned butter into a wide bottomed glass bowl and allow to come to room temperature. You can do this in advance, or just pop it into the freezer and give it a stir every 5 minutes until it reaches a thick, spreadable consistency.

Then, add the cooled browned butter and sugars to the bowl of a stand mixer with the paddle attachment. Cream the butter and sugars on medium speed for 3 minutes. It should become pale in color and have a very light and fluffy texture, like the first photo below. Add the egg, egg yolk, and vanilla and mix for another 3 minutes, until the mixture thickens up and has a glossy sheen, like in the second photo.

In a separate mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet and mix until just combined with a few streaks of flour remaining. Leaving a few streaks of flour unmixed will help prevent over mixing and result in a more tender cookie in the end, and the remaining flour will get incorporated when you fold in the berries. Remove the bowl from the mixer and add the blueberries. Fold the blueberries in gently with a rubber spatula being careful not to squish them.

*I like to use wild blueberries when I can find them – either fresh or frozen. They’re smaller than regular blueberries so you get more per cookie without them taking over each bite.

Use a large 3 TBSP cookie scoop to portion the dough. Scoop out the cookies onto a parchment lined sheet pan. Once the cookies are portioned, roll the dough into balls in the palms of your hands, again being careful not to squish the bluebs. Then, take the back of a tablespoon to make a well on top of the cookies. Add 1 tsp of blueberry jam into the well of each cookie. Pop the cookie sheet into the fridge for at least 30 minutes, up to overnight.

Make the Streusel and Bake the Cookies

When you are ready to bake the cookies, preheat the oven to 350 and make the streusel topping. In a small mixing bowl, whisk together the brown sugar, cinnamon, and flour. Cut the cold butter into a small dice and then cut it into the flour/sugar mixture using a pasty cutter or a fork. Once it’s pretty well incorporated, use the tips of your fingers to continue squishing the butter in. You want the butter to be in pea sized pieces.

Sprinkle about 1 TBSP of streusel onto the cookie dough and arrange the cookies onto two parchment lined cookie sheets. They won’t spread too much, but give them some space in between. Bake at 350 for 15 minutes.

Let the cookies sit on the hot cookie sheet for 2-3 minutes, then transfer to a cooling rack to cool completely. The cookies will keep at room temperature for 24 hours, but should be refrigerated after that because of the jam. They will keep for up to a week in the fridge. I recommend popping them in the microwave for 10-12 seconds for a perfectly warm and chewy blueberry muffin cookie.

Equipment for baking these Blueberry Muffin Cookies at home.

• Electric Stand Mixer. If you don’t have a stand mixer, you can still bake these cookies using a hand mixer, but be careful as hand mixers tend to mix quickly and incorporate more air into doughs and batters, so take it slow to ensure you don’t over mix.
• Large Cookie Scoop. You want to portion these cookies into 3 TBSP balls of dough and a large scoop makes that simple. I use this scoop on A LOT of the cookie recipes you’ll find on my site.
• Stainless Steel Sauce Pan or Enameled Cast Iron Pan. I have found that when browning butter, I get the best results when I use a cast iron or stainless steel pan. Each time I’ve tried using nonstick, the butter browns unevenly and I end up with burnt butter instead of golden brown butter.
• Parchment Paper. I always bake my cookies on parchment for easy clean up. This precut parchment from amazon is a staple in my kitchen.

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For more of my BAKERY WORTHY dessert recipes like this one, check out my:

• Lemon Blueberry Shortbread Bars
• Bakery Style S’mores Cookies
• Bakery Style PB&J Cookies
• BEST EVER Chocolate Chip Cookies
• Double Chocolate Nutella Toffee Cookies