Blueberry Muffin Cookies Recipe

Blueberry Muffin Cookies Recipe

There are few things better than a hybrid bakery item. From “Cruffins” to “Bagnuts”, the infusion of two classics promises the timeless flavors and textures of both treats, resulting in an irresistible combination that will have you reaching for seconds. That's where we present the Blueberry Muffin Cookie.

Get ready to whip up a batch of these, perfect for any occasion that calls for a dose of pure bliss! We saw Broma Bakery's rendition of these and just had to try it with Flourish flour alternative. Whether you're craving a bite with tea time, planning a cozy brunch, or simply want to satisfy your sweet tooth, these are just the trick. With their soft and buttery texture, bursting with fresh blueberries, they're a delightful twist on the classic breakfast or afternoon treat. The best part? They're incredibly easy to make, allowing you to effortlessly whip up a batch of happiness in no time. So grab your apron, preheat that oven, and get ready to indulge in a cookie that combines the best of a blueberry muffin with the convenience and irresistible deliciousness of a homemade cookie. Trust us, these are bound to become your new go-to for all your snacking and celebration needs!


For The Cookies:

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1 egg, room temperature

2 teaspoons vanilla extract

1 3/4 cup Flourish Flour

1 Tablespoon milk

1/2 teaspoon salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 cup blueberries

4 Tablespoons blueberry jam

For the Streusel Topping:

3 tablespoon butter, room temperature

2 tablespoon brown sugar

2 tablespoon granulated sugar

1/3 cup flour

pinch salt

Tips for the BEST soft cookies:

Be careful not to overmix the dough.

Opt for shorter cook time.

Don’t be afraid to really press the crumb topping into the top of the cookies!


  1. Begin by preheating your oven to 350°F and line a cookie sheet with parchment paper. Set it aside.
  2. Using a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until they become light and airy, which usually takes about 2 minutes.
  3. Take a rubber spatula and scrape down the sides of the bowl. Add the egg and vanilla extract to the mixture and continue beating until it becomes smooth and fluffy, which typically takes another 2 minutes.
  4. Now, in a separate bowl mix together the dry ingredients including flour, baking powder, baking soda, and salt. When mixed, begin slowly adding the dry mixture to the standing mixer on low speed and increase it to high until no streaks of flour remain.
  5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the dough. Be sure not to over-mix.
  6. Drop spoonfuls of jam into the dough and fold it a few times to distribute the jam, aiming for big ribbons of jam. We recommend dropping in a little at a time, as adding too much at once can color the batter dramatically. To keep the ribbon effect, avoid excessive folding.
  7. In a separate bowl, combine all the ingredients for the streusel topping. Use a fork to mix them together until the mixture becomes crumbly and starts clumping together. If the streusel is seeming too dry, feel free to double the butter in the recipe.
  8. Using a 1.5-ounce cookie scoop, place scoops of dough onto the prepared baking sheet. Top each cookie with a generous spoonful of the streusel topping, pressing it firmly into the dough. If no parchment paper, feel free to use tin foil or simply grease the pan.
  9. Bake the cookies for approximately 12 to 15 minutes, or until the edges are set while the centers still remain slightly doughy. Allow for more time for cookies larger than 1.5 ounces. Be sure the cookies to cool completely before enjoying them!

When storing:

  1. Freshly baked blueberry cookies are most delicious, but with proper storage, they can be enjoyed later too! To maintain their freshness, I recommend storing them in the refrigerator. Place the cookies in an airtight container or seal them in a plastic bag in a single layer, and keep them refrigerated for up to 5 days. This helps prevent any undesirable changes in the baked fruit that can occur at room temperature.
  2. If you don't anticipate consuming all the cookies within 5 days, they freeze exceptionally well! Make sure to let the cookies cool completely before proceeding. Arrange them in a single layer and place them in a freezer-safe plastic bag. They can be frozen for up to 3 months, maintaining their taste and texture for future enjoyment.

Bakery, S. | B. (2022, August 21). Blueberry muffin cookies. Broma Bakery.