Blueberry Muffin Cookies You Can’t Resist

Chewy, buttery, and packed with fresh flavor, these blueberry muffin cookies are the perfect pick-me-up! With layers of tasty cookie, blueberry jam, crunchy streusel, and a lemony glaze, you’ll be hard-pressed to avoid making them!

Not sure what to do with all the fresh blueberries you have leftover from picking? These blueberry muffin cookies are the tastiest solution!

With classic muffin flavor and topped with a crumbled streusel and thick glaze, these cookies have all the indulgent taste of your favorite muffins but in a new, less-crumbly form. Not only that, but the cookies are also topped with a quick, blueberry jam so that each bite is a little slice of heaven.

Use these blueberry cookies as dessert, breakfast, or a midday treat with a cup of coffee. They’re a tasty way to perk up your day.

Ingredients For the Cookies:

• 1/2 cup butter
• 1/4 cup Sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp Salt
• 1/2 cup fresh blueberries

Ingredients For the Quick Jam:

• 1/2 cup fresh blueberries
• 2 tbsp sugar

Ingredients For the Streusel:

• 3 tbsp butter
• 4 tbsp sugar
• 1/3 cup flour
• 1 pinch Salt

Ingredients For the Glaze:

• 1/3 cup powdered sugar
• 2 tbsp lemon juice

Preparation time: 29 minutes (active time) – 15 minutes (baking time)
Total Time: 45 minutes

• Preparing the cookie dough: 10 minutes
• Preparing the quick jam: 2 minutes (plus cooling time)
• Preparing the streusel: 5 minutes
• Assembling the cookies: 5-10 minutes
• Baking: 13-15 minutes
• Preparing and applying the glaze: 2 minutes

Serves: 14 cookies

How to Make Blueberry Muffin Cookies:

1- Preparing the cookies:

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

In a large bowl, beat the butter together with the white sugar and brown sugar until the mixture is creamy and well combined.

Add the egg and vanilla extract, and mix well.

In the same bowl, sift together the flour, baking powder, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, mixing until well combined.

Gently fold in the fresh blueberries, being careful not to break them too much.

2 – Preparing the Quick Jam:

In a small bowl, mix the fresh blueberries with the sugar.

Microwave for one minute.

Mash the blueberries with a fork until you have a thick jam. Let cool.

3- Preparing the Streusel: In a small bowl, mix the butter, sugar, flour, and a pinch of salt. Mix with a fork or your hands until the mixture is crumbly.

4- Baking:

Use a #20 scoop to portion the dough and ensure all cookies are the same size. Place the dough portions on the prepared baking sheet, leaving space between each cookie.

Make a small indentation in the center of each cookie dough portion and add a teaspoon of blueberry jam.

Sprinkle the streusel over the cookies.

Bake the cookies for 13-15 minutes or until the edges are lightly golden.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

6- Preparing the Glaze:

In a small bowl, mix the powdered sugar with the lemon juice until smooth.

Drizzle the glaze over the cooled cookies.

Variations and Substitutions

Berries: Of course, you can use this cookie recipe with other berries. Blackberry, raspberry, and even elderberries are all delicious variations so use what’s in season.

Citrus: Lemon isn’t the only way to brighten up your day. Swap out the lemon juice for fresh orange juice or lime juice for a different kind of citrus twist.

Nuts: If you love extra crunch, add some very well-chopped pecans to the streusel topping or crumbled into the blueberry jam layer.

White chocolate: This is a tasty option for when you want a really rich dessert. Replace the lemon glaze with drizzled white chocolate ganache for a punch of rich flavor. 

Extract: You can add a dash of almond extract to the base of the cookies to bring out a nutty flavor. Or use something like a lemon extract in the base for a pop of bright taste to pair with the glaze.

How To Make The Best Blueberry Muffin Cookies

Make sure the butter is at room temperature before you mix it. This way it creams into the sugar better and makes for a more even taste.

Be careful when folding in the blueberries as you don’t want to break them. Whole blueberries give a better, chunky look to the cookies and you also get bursts of flavor this way too.

If you need to save time, prepare the blueberry jam in advance and store it in the fridge for 2-3 days. You want it completely cooled or even slightly chilled before dolloping it onto the cookies. If it’s too warm, the cookies will become too soft and break.

You know the blueberry muffin cookies are done when they’re slightly golden on the edges, but the center is still really soft. They’ll continue baking as they cool. To prevent them from breaking, leave them be on the cookie sheet for a full ten minutes before moving them to a wire rack.

You need the cookies fully cooled before you apply the glaze. Likewise, adjust the glaze with more lemon juice or sugar if you find it too thin or thick.

You can store the finished cookies in an airtight container once cooled. On the counter they’ll stay fresh for about three days and in the fridge, they can be stored for 7. Know that they may lose some of their texture the longer they’re stored.

You can meal prep these cookies by making the cookie dough in advance. To do this, make and portion the dough onto a cookie sheet and freeze it. Once frozen, transfer the portions to a large freezer bag and store them for up to a month. When you need them, bake them right from the freezer and just add a few extra minutes to the baking time.