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Blueberry Muffin Cookies with Blueberry Jam and Cinnamon Streusel Recipe

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4.3 from 70 reviews

  • Author: Emma
  • Total Time: 45 minutes plus chilling time
  • Yield: 10 large cookies

Description

Delight in these thick and soft bakery-style Blueberry Muffin Cookies, bursting with fresh blueberries and blueberry jam, topped with a buttery cinnamon streusel for a perfect balance of sweetness and texture.

Ingredients

For the Blueberry Jam

  • 2 TBSP Water
  • 1 C (150 g) Fresh or frozen Blueberries
  • 1/2 C (100 g) Granulated Sugar
  • Juice of 1/2 a Lemon
  • Pinch of Salt
  • 1 TBSP Cornstarch

For the Blueberry Cookies

  • 1 C (227 g) Salted Butter, browned (about 190 g after browning)
  • 1/2 C (100 g) Light Brown Sugar
  • 1/2 C (110 g) Granulated Sugar
  • 1 Large Egg + 1 Egg Yolk
  • 2 tsp Pure Vanilla Extract
  • 2 1/2 C (385 g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 tsp Cinnamon
  • 1/2 C (65 g) Fresh Blueberries (can substitute frozen)
  • 1/2 C Blueberry Jam
  • 1/2 C Cinnamon Streusel

For the Cinnamon Streusel

  • 1/2 C (100 g) Light Brown Sugar
  • 1/4 C + 2 TBSP (40 g) All Purpose Flour
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 3 TBSP Salted Butter, cold

Instructions

  1. Prepare the Blueberry Jam: In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, water, and a pinch of salt. Stir occasionally as the blueberries burst and release juices. Bring mixture to a slow boil and gently squish the berries to extract flavor. In a small bowl, mix cornstarch with 2 teaspoons of water until smooth, then stir this slurry into the boiling jam. Cook until thickened enough to coat the back of a wooden spoon. Remove from heat and let cool; jam will continue to thicken as it cools.
  2. Bake the Browned Butter: Melt butter in a saucepan over medium heat, allowing it to foam and brown until golden with a nutty aroma. This process takes about 3-5 minutes after initial popping and cracking sounds. Transfer the browned butter to a wide glass bowl and let it cool to room temperature or refrigerate, stirring every 5 minutes until it reaches a thick, spreadable consistency.
  3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled browned butter, light brown sugar, and granulated sugar on medium speed for 3 minutes until pale and fluffy.
  4. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix for 3 more minutes until the batter thickens and has a glossy sheen.
  5. Combine Dry Ingredients: In a separate bowl, whisk together all purpose flour, baking powder, salt, and cinnamon. Gradually add dry ingredients to the wet mixture, mixing until just combined and a few streaks of flour remain.
  6. Fold in Blueberries: Gently fold fresh or frozen blueberries into the dough using a rubber spatula, being careful not to crush them.
  7. Portion and Shape Cookies: Using a large 3-tablespoon cookie scoop, portion dough and roll into balls. Using the back of a tablespoon, create a small well on top of each cookie. Fill each well with 1 teaspoon of the prepared blueberry jam. Place cookies on a baking sheet and chill in the refrigerator for at least 30 minutes or up to overnight.
  8. Make Cinnamon Streusel: Preheat oven to 350°F (175°C). In a mixing bowl, whisk brown sugar, cinnamon, flour, and pinch of salt. Cut cold butter into small dice and incorporate into the dry mixture using a pastry cutter or fork until pea-sized crumbs form.
  9. Assemble and Bake: Arrange chilled cookies on two parchment-lined baking sheets spaced apart. Sprinkle approximately 1 tablespoon of cinnamon streusel over each cookie. Bake at 350°F for 15 minutes. Let cookies rest on the hot cookie sheets for 2-3 minutes, then transfer to a cooling rack to cool completely.

Notes

  • For best texture, chill cookie dough with jam topping for at least 30 minutes or overnight before baking.
  • Browned butter adds a rich, nutty flavor; carefully monitor to avoid burning.
  • Handle blueberries gently during folding to prevent them from bursting and coloring the dough too much.
  • Cinnamon streusel topping adds a delightful crunch and spice but can be adjusted or omitted to preference.
  • Cookies will keep well in an airtight container for up to 3 days or can be frozen for longer storage.
  • Prep Time: 30 minutes plus chilling time
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/blueberry-muffin-cookies-with-blueberry-jam-and-cinnamon-streusel-recipe/