Blueberry Muffin Cookies are the perfect summer treat! They are soft with the flavor of blueberry muffins, but with a buttery chewy texture of a delicious cookie.
Muffin Cookies with Blueberries
These soft and chewy cookies have all your favorite flavors of a buttery blueberry muffin in the form of cookies. I figure since these are in the blueberry muffin family, it’s totally acceptable to gobble these up for breakfast. Every bite is so good and just melts in your mouth. You’ll find yourself making these cookies on a regular basis.
Key Ingredients You’ll Need
- Sugar: Granulated sugar is used to sweeten the dough.
- Flour: You will need all-purpose flour along with baking powder to let the recipe rise in the oven.
- Blueberries: You will need dried blueberries along with blueberry jam. Fresh blueberries on top is optional
- Equipment: Muffin Top/Deep Dish Cookie Pan.
How To Make Blueberry Muffin Cookies
- Prepare the dough. Use cooking spray to lightly grease a deep dish cookie pan. Add the butter and sugar into a mixing bowl and combine until light and creamy. Pour in the vanilla, egg, milk, and 1 Tbsp of jam and combine until fully incorporated. Add the flour and baking powder into another bowl and combine. Put the fried blueberries into the flour mixture and combine. Combine the wet and dry ingredients and combine.
- Assemble the cookies. Scoop a large dollop of dough into the prepared pan using a cookie scoop. Put a tsp of the jam in the middle before covering it with another scoop of dough. Pinch the edges to seal.
- Bake the dough. Set in the oven at 350 degrees for 12-15 minutes or until lightly browned. Take out of the oven and place on a wire rack to cool. Serve and enjoy!
Can I Make Blueberry Muffin Cookies Ahead Of Time?
Yes! You can prep the dough ahead of time and store it in an airtight container in the fridge for up to 3 days or until you are ready to bake.
Storing: The blueberry cookies are best fresh out of the oven, but storing them in a sealed container is fine. Place them in an airtight container or plastic bag in a single layer and store in the fridge or at room temperature for up to 5 days!
Freezing: Let the cookies completely and them in a single layer in a freezer safe plastic bag. Freeze for up to 3 months!
Tips & Tricks
- You can use fresh, dried, or frozen blueberries for this recipe.
- I love topping these muffin cookies with some homemade whipped cream!
- Using non-stick baking spray or greasing with a light coating of butter or oil will work.
- You can add fresh fruit on top or garnish with jam.
More Muffin Recipes:
Blueberry Muffin Cookies
- 2 sticks Butter softened
- 1 cup Sugar
- 1 Tbsp Vanilla
- 1 Egg
- 2 Tbsp Milk
- 3 cups Flour
- 1 Tbsp Baking Powder
- 1 package Blueberries Dried
- 1 jar Blueberry Jam
- Lightly spray the Deep Dish Cookie Pan with Cooking Spray, and set aside. In a mixing bowl, mix the Butter and Sugar, until it’s light and creamy. Add Vanilla, Egg and Milk, one tablespoon of jam and mix until well blended. In a separate bowl, add the Flour, and Baking Powder, and stir. Add the package of Dried Blueberries (About 8 ounces) to the Flour mixture. Add the Flour/blueberry mixture to the mixing bowl, and mix until blended.
- Using a cookie scoop, or a Tablespoon, place a large dollop of the dough in the deep dish cookie pan, and place a teaspoon of Blueberry Jam in the center. Place another dollop of dough on the top of the Jam, enough to cover, and pinch into the bottom part of the dough. Place in the oven at 350 and bake for 12 to 15 minutes, or until cookies are baked to a golden brown. Remove from the oven to a wire rack to cool. When cool, serve, and enjoy!
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