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A vanilla cookie base, with pockets of blueberry jam, and crunchy streusel topping. These cookies have all of the delicious flavor of your favorite blueberry muffin, in cookie form. They are unique, fun, and so tasty!
Why You’ll Love these Unique Blueberry Cookies
- Unique – these cookies are not the standard cookie variety (chocolate chip, sugar, oatmeal, etc.); they’ll stand out on a dessert table.
- Fruity – the fruity flavor of these cookies make them perfect for spring and summer!
- Familiar Flavor – all of the delicious flavor of a blueberry muffin, in a fun cookie format!
- Approachable – these cookies are unique, but still have a flavor combination that people are familiar with and enjoy.
Ingredients for Blueberry Muffin Cookies with Streusel Topping
Cookies
Butter – adds richness and flavor
Sugar – adds sweetness and creates a slightly crisp edge
Brown Sugar – creates chew and adds sweetness and flavor
Egg – provides structure and richness to the cookie
Vanilla – adds flavor and depth
Baking Soda – helps the cookies spread and brown
Salt – enhances and balances flavors
Flour – gives the cookies structure
Blueberry Jam – the star of the show; adds sweet blueberry flavor
Streusel Topping
Butter – adds flavor and binds everything together
Sugar – adds sweetness
Brown Sugar – adds a bit of carmel-like flavor
Cinnamon – adds warmth and helps provide that bakery-style blueberry muffin flavor
Salt – enhances the flavors
Flour – provides structure to the streusel
How to Mix in the Jam & a Note on Storage
The goal with these cookies was to achieve little swirls of jam in each cookie, to mimic the bursts of blueberry flavor that you get in blueberry muffins. To do so, the jam can’t be mixed fully into the dough.
What I have found works well to evenly distribute the jam is layering it between the cookie dough before scooping. Once your cookie dough has been mixed, remove half of the dough from the bowl and set aside. Crumble the initial half of the dough over the bottom of the mixing bowl. Add dollops of blueberry jam on top. Then, crumble the remaining cookie dough over top before scooping your cookies. When you scoop each cookie, be sure you are getting through each layer to ensure a jam swirl in each cookie.
A note on storage – because these cookies contain jam, they naturally have a bit more moisture than a standard cookie. Because of this, if you store the cookies in an air-tight container, they will soften a bit. These cookies are so delicious, they may not last beyond the day you bake them. If you do have some leftover, and don’t want them to get any softer, I would recommend storing them in a container with the lid ajar, so some air can still get in.
More Cookie Recipes
Chocolate Wafer Cookies
Soft Peanut Butter Cookies
Ultimate Peanut Butter Cookies
Easy Florentine Lace Cookies (Nut-Free)
Equipment
These are really nice to have when making cookies:
- Cookie sheet
- 2 tbsp (#40) cookie scoop
- Parchment paper
- Thin and flexible spatula
- Wire cooling rack
- Mixer
- Kitchen Aid stand mixer
- Bosch stand mixer (great for big batches)
- Hand mixer
Blueberry Muffin Cookies with Streusel
Ingredients
Streusel Topping
- 4 tbsp (1/2 stick)(57 g) butter, melted
- 2 tbsp (25 g) sugar
- 2 tbsp (28 g) dark brown sugar
- ¼ tsp cinnamon
- a pinch of salt
- ½ cup (60 g) flour
Cookie
- ½ cup (1 stick) (113 g) butter, softened
- ½ cup (92 g) sugar
- ½ cup (114 g) dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 2 cups (120 g) flour
- ½ cup (140 g) blueberry jam (I used Polaner brand)
Instructions
- Preheat oven to 350℉.
Prepare Streusel Topping
- In a bowl, mix together melted butter, sugar, brown sugar, cinnamon, and salt until combined.
- Mix in flour until combined.
- Crumble into a pie plate or an 8 x 8 baking dish. Bake for 10-12 minutes or until edges are golden brown.
- Place on a wire cooling rack to cool. Meanwhile, prepare cookie dough.
Prepare Cookies
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, baking soda, and salt. Mix until well combined, making sure to scrape down the sides of the bowl.
- Add flour and mix until just combined.
- Remove half of the cookie dough and set aside.
- Lightly crumble the first half of the cookie dough over the bottom of the mixing bowl. Dollop blueberry jam on top. Crumble the remaining half of the cookie dough on top.
Finish Cookies
- Break streusel into tiny pieces.
- Scoop 2 tbsp (#40 cookie scoop) balls of dough onto a prepared baking sheet.
- Sprinkle streusel generously over each cookie dough ball and lightly press to adhere.
- Bake for 12-14 minutes, or until golden brown.
- Allow to cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.
If you try out this recipe for blueberry muffin cookies with streusel topping, I’d love to know what you think! Please leave a comment with a rating below and share a photo of your creation on Instagram using the hashtag #BrooksideKitchen and tag @BrooksideKitchen
