Blueberry Crumble Muffin Cookies

Blueberry crumble muffin cookies are soft and chewy, filled with juicy blueberries and topped with a buttery crumble. They combine everything you love about a blueberry muffin with the soft, chewy texture of a cookie.

Info and tips for blueberry crumble muffin cookies

Working with fruit in cookies can sometimes be tricky so here are some cookie tips!

• Use softened butter to add lift and height to your cookies. Melted butter has less water content, meaning less steam to help give the cookies that classic bakery look.
• Use fresh blueberries to avoid the dough becoming too wet. You can still use frozen but don’t let them thaw or they will add too much moisture. You can also toss the blueberries in some flour to help with moisture control.
• Pull the cookies out of the oven when the edges and bottoms are crisp, but the centers are still a little soft. Let the cookies set on the pan to finish baking before removing to a wire rack.
• Because these cookies have fresh fruit I recommend storing in the fridge for up to five days. They can also be frozen for up to two months.

Equipment

Sometimes I prefer to use my Hand Mixer over my kitchen aid. It gives you a little more control when mixing the wet ingredients.

Ingredients for blueberry crumble muffin cookies

• ½ cup butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 tbsp heavy cream
• 1 ¾ cup AP flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup fresh blueberries
• 4-5 tbsp blueberry jam

Streusel

• ½ cup flour
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• pinch of salt
• 1/4 cup melted butter

Instructions

1. Begin by creaming the butter and sugars together for a few minutes until light and fluffy.
2. Next add the egg, vanilla, and heavy cream. Mix again until combined.
3. Mix the dry ingredients together in a separate bowl and slowly add to the wet ingredients. Fold together until just combined.
4. Fold in the fresh blueberries carefully (use your hands if needed), and swirl in the jam (don’t overmix you want nice marbled streaks).
5. Preheat oven to 350 F. Make the streusel topping by combining the dry ingredients then mixing in the melted butter until crumbly.
6. Portion out the cookies onto a baking sheet lined with parchment paper. Top with the streusel, pushing down slightly.
7. Bake the cookies for 13-15 minutes until edges are set and middle is soft. Let the cookies set for a few minutes on the sheet pan before removing to a wire rack. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Strawberry Milk Cookies
• Raspberry Chocolate Chunk Cookies
• Honey Buttercream Cornbread Cookies

Print Recipe

Blueberry Crumble Muffin Cookies

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Desserts

By Kenna's Cooks – Serves: 2 dozen

Prep Time: 25 minutes – Cooking Time: 15 minutes – Total Time: 40 minutes

Blueberry crumble muffin cookies are soft and chewy, filled with juicy blueberries and topped with a buttery crumble.

Ingredients

• -Dough-
• ½ cup butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 tbsp heavy cream
• 1 ¾ cup AP flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup fresh blueberries
• 4-5 tbsp blueberry jam
• -Streusel-
• ½ cup flour
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• pinch of salt
• 1/4 cup melted butter

Instructions

1

Begin by creaming the butter and sugars together for a few minutes until light and fluffy.

2

Next add the egg, vanilla, and heavy cream. Mix again until combined.

3

Mix the dry ingredients together in a separate bowl and slowly add to the wet ingredients. Fold together until just combined.

4

Fold in the fresh blueberries carefully (use your hands if needed), and swirl in the jam (don't overmix you want nice marbled streaks).

5

Preheat oven to 350 F. Make the streusel topping by combining the dry ingredients then mixing in the melted butter until crumbly.

6

Portion out the cookies onto a baking sheet lined with parchment paper. Top with the streusel, pushing down slightly.

7

Bake the cookies for 13-15 minutes until edges are set and middle is soft. Let the cookies set for a few minutes on the sheet pan before removing to a wire rack. Enjoy!