Blueberry Muffin Cookies

Indulge in the perfect blend of tart blueberries and buttery goodness in these irresistible cookies. The sweet bursts of fresh blueberries combined with the rich crumb topping create a treat that feels like a bite-sized blueberry muffin.

Perfect for tea time or a sweet snack, these cookies are a must-try for berry lovers everywhere.

Yield(s): Makes 8-10 cookies

10m prep time

14m cook time

Photo byGLP

Ingredients

• ½ cup unsalted butter, softened
• ⅓ cup white sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• ¾ tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ⅔ cup fresh blueberries
• 2 tablespoons blueberry preserves

Crumble Topping

• 2 tablespoons unsalted butter, softened
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon ground cinnamon

Preparation

1. Set your oven to 350°F and prepare a cookie sheet with parchment paper.
2. In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla until fully blended.
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just incorporated.
4. Gently fold in the fresh blueberries, making sure they’re evenly distributed.
5. Drop small spoonfuls of the blueberry preserves onto the dough, using a knife to lightly swirl it through without fully mixing it in.
6. Scoop dough into 8-10 evenly sized balls and place them on the prepared baking sheet, leaving enough space between each.
7. For the crumble topping, combine the butter, brown sugar, white sugar, flour, and cinnamon in a small bowl. Mix with your fingers until the texture becomes sandy.
8. Press the tops of each cookie dough ball into the crumble mixture, then return them to the baking sheet.
9. Bake for 12-14 minutes, or until the edges are just starting to turn golden brown. Let the cookies cool completely on the sheet before serving.

Substitutions

• Swap out the blueberry preserves for raspberry or strawberry jam for a fun twist on flavor.
• Use frozen blueberries if fresh ones aren’t in season—just thaw and drain them first.
• Try adding lemon zest to the dough for a bright, citrusy note.

Storage

Store these cookies in an airtight container at room temperature for up to three days. To extend their life, refrigerate them for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to three months. Let them thaw at room temperature before serving.

https://12tomatoes.com/blueberry-crumble-cookies/