So you love Blueberry Muffins and you also love cookies, then you are going to love these Blueberry Muffin Cookies. It’s like eating a Blueberry Muffin in cookie form. The perfect on the go breakfast or mid morning snack.
Having just gone blueberry picking with the family to our local blueberry farm, we had an abundance of blueberries in our house. Now I Know what your thinking, Why not make a pie? Well, I already did, and I have to say it was delicious. There is nothing like a slice of Blueberry Pie on a summer day. Well we picked so many blueberries that I still had quite a few left over. Now I could just freeze them and use them at a later date, but I was craving another blueberry treat. Thats when I started brain storming. Some of the things that came to mind were a Blueberry Loaf, Blueberry Muffins and Blueberry Cookies. That is when a lightbulb went off. Why not combine a muffin with a cookie? Why not have all the flavors of a blueberry Muffin all wrapped up in a soft cookie? Thats when these Blueberry Muffin Cookies came to life. I mean who wouldn’t love a soft cookie that has all the flavors of a blueberry muffin? Well I was right. They were a big hit and have become a new family favorite. Perfect for an on the go breakfast, mid morning snack or any time of day treat.
Why You Will Love These Cookies
- Taste & Texture: These Blueberry Muffin Cookies are like biting into a blueberry muffin in a cookie form. They have a soft and chewy center while there edges are slightly crispy, and they have all the great flavors you expect from a blueberry muffin.
- Ease: These cookies are fairly easy to make. There are three steps to making these cookies but each step is very simple.
Tips For Making These Cookies:
- Preparation: I like to prepare the blueberry compote a day in advance. This allows it to cool completely and also to thicken. Store it in an air tight container in the refrigerator overnight.
- Brown Butter: You can use regular room temperature unsalted butter, but brown butter will add so much more flavor. It is definitely worth the extra step. It is important to bring the brown butter back to a solid but soft state before making the dough, otherwise your cookies will spread too much.
- Chilling The Dough: It is best to chill the dough for at least 30 minutes. This will allow all the flavors to meld together and prevent the cookies from spreading too much.
- Room Temperature Ingredients: Having your brown butter and eggs at room temperature will allow them to combine together easily.
How To Make Brown Butter:
- Place butter in a small saucepan over medium heat. Cook until completely melted and a foam starts to form on the surface of the melted butter.
- Continue cooking, stirring occasionally until liquid starts to turn golden in color and brown bits start to form at the bottom of the pan.
- Pour the brown butter, brown bits and all into a glass bowl to cool completely and return to a solid but soft state.
Other Blueberry Recipes:
Blueberry Muffin Cookies
Course: SnacksDifficulty: MediumIf you love the taste of Blueberry Muffins and the texture of a soft cookie with crispy edges, then you will love these Blueberry Muffin Cookies. They have all the great flavors of a Blueberry Muffin all wrapped up in a soft and tender cookie.`
Ingredients
- For The Blueberry Compote:
1 Cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 Tablespoon fresh squeezed lemon juice
2 Teaspoons cornstarch
- For The Cookie:
1 Cup unsalted butter, browned, recipe above.
1/2 Cup light brown sugar
1/2 Cup granulated sugar
1 Egg + 1 egg yolk
2 Teaspoons pure vanilla extract
2 1/2 Cups all purpose flour
1 Teaspoon baking powder
1/2 Teaspoon salt
1 Teaspoon ground cinnamon
1/2 Cup blueberry jam
1/2 Cup fresh or frozen blueberries
- For The Streusel Topping:
1/2 Cup brown sugar
1/2 Cup all purpose flour
1/2 Teaspoon ground cinnamon
3 Tablespoons butter, melted
Pinch of salt
Directions
- To make your Blueberry Compote, stir together the blueberries, granulated sugar and lemon juice in a small saucepan over medium heat. Cook 5 to 6 minutes or until blueberries start to break down and release their juices. Meanwhile, place cornstarch in a small bowl. Remove 1 to 2 tablespoons of blueberry juice from the saucepan and whisk it into the cornstarch to form a slurry. Pour the slurry into the saucepan and stir to combine. Continue cooking for an additional 1 to 2 minutes or until slightly thickened. Remove from heat and pour into a glass bowl to cool completely. This step can be done the day before, just once cooled cover and store in the refrigerator until ready to use.
- For the cookies, place your cooled brown butter, brown sugar and granulated sugar in a large mixing bowl. Using a hand mixer, cream the butter and sugars together for 3 to 4 minutes or until pale and creamy. Add the egg, egg yolk and vanilla extract and continue beating until light and fluffy.
- To a separate large mixing bowl, whisk together the all purpose flour, baking powder, cinnamon and salt until combined. Pour the mixture into the wet ingredients and beat until just combined, being careful not to over mix. Seeing a few streaks of flour remaining is fine. Carefully fold in the blueberry jam and the fresh or frozen blueberries until incorporated.
- Scoop out dough using a medium sized ice cream scoop, ( 2 to 3 tablespoons ). Roll the dough between the palms of your hands to make a smooth ball. Place the dough on a parchment lined baking sheet, ( no need for spacing them at this point, this is just for chilling ). Using the back of a 1 tablespoon measuring spoon that is coated with flour and press an indent into the center of each cookie. Now place the cookies in the refrigerator to chill for 30 minutes.
- While your cookie dough is chilling, you can prepare the streusel topping. In a medium sized mixing bowl, whisk together the flour, brown sugar, cinnamon and salt until combined. Pour in the melted butter and using a fork, mix until large crumbs form.
- Preheat the oven to 350º. Line another baking sheet with parchment paper. Remove the chilled cookies from the refrigerator. Place 6 cookies on the prepared cookie sheet, leaving 2” between each cookie and return the rest of the cookies to the refrigerator to keep chilled. Fill each cookie well with 1 to 2 teaspoons of the prepared blueberry compote. Top each cookie with 1 to 2 teaspoons of the prepared crumb topping. Place the baking sheet in the preheated oven and bake for 15 to 17 minutes. Cookies will turn slightly golden with crispy edges. Remove from oven and allow to cool slightly before removing them from the baking sheet and placing them on a cooling rack to cool completely. Repeat this process with the remaining cookies until complete.
- Enjoy.
