The *softest* blueberry muffin cookies that are loaded with blueberries & blueberry jam, and topped off with a cinnamon streusel.
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blueberry muffin cookies
Hello hello! If you’re here today it’s probably because you’re a fan of blueberry muffins and cookies which means you’ve come to the right place. These are my blueberry muffin cookies, which are of course, a combination of a blueberry muffin and a cookie. And no we’re not just throwing some blueberries in a regular cookie and calling it a day – these are made with blueberries, blueberry jam, greek yogurt (for that slight classic tanginess you get from muffins), aaaand they’re topped off with a cinnamon streusel. They’re also super duper soft and melt right in your mouth.
So let’s get into it! ☺︎
why you’ll love these blueberry muffin cookies:
- Blueberries, blueberries & more blueberries: we’re using fresh blueberries and blueberry jam so you’re sure to get blueberries in every bite.
- The softest brown sugar cookie: they just melt in your mouth and the lemon zest & greek yogurt are the perfect tart/tangy complement to the sweetness.
- Cinnamon streusel: because it’s not a truly delicious muffin unless it’s topped with a crunchy streusel.
expert baking tips
Weigh your ingredients
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the recipe to give them time to come to room temperature.
How to get more flavor out of zest
It’s hard to put citrus juice into bakes because it can easily throw off the texture of the dough. So we’ll get lemon flavor into these cookies through the zest. To get even more flavor out of the zest, we’ll rub the zest into the sugar, which will release oils from the zest into the sugar and release more flavor into the dough.
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for blueberry muffin cookies:
blueberry muffin cookies:
- All purpose flour: for structure and chewiness. AP flour ranges from about 10-12% protein. If you use a flour closer to 10%, the cookies will be slightly less chewy. I use and love King Arthur Flour, which is 11.7% protein.
- Baking powder: for helping the cookies rise. Most baking powder is, but make sure your baking powder is “double acting.”
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
- Light brown sugar: for sweetness and for moisture.
- Lemon zest: for a bit of flavor.
- Vanilla: for flavor.
- Egg yolk: for binding and for moisture.
- Greek yogurt: for moisture and for a bit of tang. You could use sour cream here as well, or in a pinch, you can just use a whole egg instead of an egg yolk + greek yogurt.
- Blueberries: I recommend fresh blueberries for the best results here – frozen blueberries may add too much moisture in to the dough.
- Blueberry jam: for more flavor – use your favorite blueberry jam here!
cinnamon streusel:
- Unsalted butter, light brown sugar, all purpose flour, and ground cinnamon: your classic delicious streusel ingredients.
how to make blueberry muffin cookies
Below are a few images of what the process of making these cookies looks like. As always you can find the full recipe at the end of the blog post.
- Start with the cookie dough – zest the lemon into the brown sugar, then use your fingers to rub the zest into the sugar.
- Beat in the butter until well combined.
- Then beat in the egg yolk, greek yogurt & vanilla, followed by the dry ingredients.
- Add in the blueberries and make a few big gentle folds into the dough.
- Dollop the blueberry jam over the dough, then make a few more big folds. Cover the dough and place it in the freezer for 30 minutes.
- Scoop the dough, cover it in streusel, then bake, serve, and enjoy!
blueberry muffin cookies recipe q&a
can I double this recipe?
Definitely – please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again. I recommend storing these in the freezer if you’re going to bake them right away (30 min.) to fast-track the chilling process, but if you’re waiting longer before baking them, just keep them stored in the fridge.
can I make these with a different fruit?
Definitely – raspberries or blackberries with a raspberry or blackberry jam would be delish here!
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Blueberry Muffin Cookies
Ingredients
Blueberry Muffin Cookies
- 150 g light brown sugar (¾ c.)
- zest of 1 lemon
- 90 g unsalted butter room temperature (6 ⅓ tbsp.)
- 1 egg yolk room temperature
- 28 g greek yogurt room temperature (2 tbsp.)
- 1 tsp. vanilla extract
- 160 g all purpose flour (1 ⅓ c.)
- 1 tsp. baking powder
- ½ tsp. salt
- 140 g fresh blueberries (1 c.)
- 60 g blueberry jam (¼ c.)
Cinnamon Streusel
- 28 g unsalted butter room temperature (2 tbsp.)
- 35 g light brown sugar (3 tbsp.)
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. ground cinnamon
Instructions
Blueberry Muffin Cookies
- Add the brown sugar to a medium sized mixing bowl. Zest the lemon into the mixing bowl, then use your fingers to rub the zest into the sugar.
- Add in the butter, then use a hand or stand mixer to beat the mixture together until it's light and fluffy (~2-3 min.)
- Add in the egg yolk, greek yogurt, and vanilla, and beat until well combined (~1 min.)
- Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients together until only a few streaks of flour remain.
- Add in the blueberries, and do a couple of big gentle folds in the dough. Then, dollop the blueberry jam in random areas over the dough, and do another couple of big gentle folds. (We don't want the blueberry jam completely cohesive with the dough here!)
- Cover the bowl then place in the freezer to chill for 30 minutes. In the meantime, make the streusel.
Cinnamon Streusel
- Add the butter, sugar, flour, and cinnamon to a small mixing bowl. Use a fork or your hands to combine the ingredients until you have little clumps of dough.
- Cover the streusel and place it in the fridge to chill until you're ready to bake the cookies.
- Once the cookies have chilled, preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
- Use a 3 tbsp. cookie scoop to dish out the cookies. Press the tops of the cookies gently into the bowl of streusel. Then, place the cookies onto the prepared cookie sheet, evenly spacing them ~2" apart to allow room for spreading.
- Bake for 13-15 minutes, until the sides of the cookies start to turn golden brown. Let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
I made these this weekend with my 2 and 5 year old daughters and our fresh blueberries. After baking, the house smells amazing with the combination of blueberry, warm sugar, and lemon. We just had our first taste and we are in love. This is definitely a keeper recipe for us. Since this is the first recipe I’ve tried or yours, I definitely look forward to trying more of your recipes
Ah thank you so much Chrystle, I’m so happy you all loved the recipe! ☺︎