These Blueberry Muffin Cookies are the ultimate treat for blueberry lovers, combining the moist, fruity goodness of blueberry muffins with the chewy, delightful texture of a gourmet cookie! Perfect for any occasion, they’re quick to make and incredibly delicious!
- Why We Love This Recipe
- What You’ll Need
- How to Make Blueberry Muffin Top Cookies
- Recipe FAQ’s
- Tips for Success
- What to Serve with Blueberry Muffin Cookies
- Substitutions and Variations
- More Recipes for Delicious Cookies
- Blueberry Muffin Cookies Recipe
Blueberry muffin cookies are a modern twist on the classic blueberry muffin, combining the best parts of both baked goods. With fresh blueberries and a crumbly streusel topping, these cookies offer a unique, flavorful experience that is perfect for bake sales, showers, parties, and sharing with friends.
These cookies bring the best part of a blueberry muffin to a handheld treat. The sweet blueberries burst with flavor in every bite, while the buttery streusel topping adds a delightful crunch. With a soft center and crisp edges, they have an ideal texture balance for lovers of giant gourmet cookies.
If you love a cookie recipe that features a fruit profile, check out my Pina Colada Cookies , Raspberry Cheesecake Cookies , Old-Fashioned Raisin-Filled Cookies , Fruitcake Cookies , and Easy Jam Thumbprint Cookies !
Why We Love This Recipe
- They’re perfect for breakfast, a snack, or dessert!
- You can enjoy them as is or add your own twist, such as a lemon glaze for an extra zesty kick.
- They’re quick and easy, making them a great option for special occasions or an everyday treat!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter – Adds richness and helps create a soft, chewy texture.
- Granulated Sugar – Sweetens the cookies and helps with the browning process.
- Brown Sugar – Adds a deeper, caramel-like sweetness and moisture.
- Egg & Egg Yolk – Provide structure and moisture, contributing to the chewy texture.
- Vanilla Extract – Enhances the overall flavor of the cookies.
- All-Purpose Flour – The main structure for the cookies.
- Cornstarch – Helps to keep the cookies soft and tender.
- Baking Powder & Baking Soda – Leavening agents that help the cookies rise.
- Salt – Balances the sweetness and enhances the flavors.
- Fresh Blueberries – The star ingredient, providing bursts of fruity flavor.
- White Chocolate Chips – Adds a creamy sweetness that pairs well with blueberries.
- Streusel Topping – Made from butter, brown sugar, granulated sugar, and flour, it adds a crunchy, sweet topping.
How to Make Blueberry Muffin Top Cookies
- Prepare Equipment. Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Make the Streusel Topping. In a medium bowl, mash the softened butter into the brown sugar, granulated sugar, and flour to create a crumbly streusel topping. Set aside.
- Prepare the Dough. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy and light. Add the egg, egg yolk, and vanilla extract, mixing until combined. Stop to scrape the bottom and sides of the bowl.
- Add dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until no streaks of flour remain.
- Add the Mix-Ins. Gently fold in the fresh blueberries and white chocolate chips by hand to avoid crushing the berries.
- Form the Cookies. Scoop large mounds of cookie dough using a cookie scoop (or an ice cream scoop) to make 10 cookie dough balls, spacing them a few inches apart on the prepared cookie sheet.
- Add Streusel Topping. Mound some of the streusel on top of each cookie.
- Bake Cookies. Bake for 11-13 minutes until the cookies are set and lightly golden brown around the edges. Do not overbake. Let them cool on the baking sheets before serving.
Yes, but make sure to thaw and drain them well to avoid excess moisture in the dough.
Yes, you can refrigerate the dough for up to 24 hours before baking.
Stored in an airtight container, they can last up to a week. Cookies always taste their best when enjoyed within 3-4 days of baking.
Yes! Arrange the cooled cookies in a single layer on a baking sheet and flash-freeze until solid. Then, transfer the frozen cookies to a plastic bag or airtight container. They will keep for up to three months. To enjoy, let them thaw at room temperature or warm them briefly in the oven.
Tips for Success
- Always use fresh ingredients, especially blueberries, to ensure the best flavor and texture. Fresh blueberries provide the perfect balance of sweetness and tartness. I don’t recommend making these with frozen blueberries.
- When mixing the dough, be careful not to overmix. Overmixing can result in tough cookies. Mix just until the ingredients are combined.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the cookies dense and dry.
- Ensure you space the cookies a few inches apart on the baking sheet. This allows them to spread evenly and bake properly.
What to Serve with Blueberry Muffin Cookies
These cookies pair wonderfully with a tall glass of cold milk. Or you could even sandwich your favorite ice cream flavor between two of them for a fantastic ice cream sandwich.
These cookies are a great addition to any brunch menu. Pair them with a variety of pastries, muffins, and savory dishes like quiche or frittata for a delightful spread.
Substitutions and Variations
- You can also try other mix-ins like chopped blueberry pop-tarts, blueberry pie filling dolloped on top just before baking, or frozen blobs of cream cheese frosting surrounded by the cookie dough before baking for a unique twist.
- Some chopped pecans or macadamia nuts would add a wonderful nutty element and crunch that would pair really well with the flavor profile and texture of these cookies.
More Recipes for Delicious Cookies
- Orange Glazed Carrot Cookies
- Peanut Butter Muddy Buddies Cookies
- Cutler’s Chocolate Marshmallow Cookies
- Oreo Cheesecake Cookies
- Kitchen Sink Cookies
- Butterfinger Cookies
- Peanut Butter Oatmeal Butterscotch Chocolate Chip Cookies
Cookies
Glazed Lemon Cookies
Cookies
Fruit Pizza Cookies
Cookies
Soft Banana Pudding Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Blueberry Muffin Cookies
Ingredients123
Streusel
- ▢ 6 tablespoons salted butter softened
- ▢ ¼ cup brown sugar
- ▢ ¼ cup granulated sugar
- ▢ ⅔ cup all-purpose flour
Cookies
- ▢ ½ cup salted butter softened
- ▢ ½ cup granulated sugar
- ▢ ¼ cup brown sugar
- ▢ 1 large egg + 1 egg yolk
- ▢ 2 teaspoons vanilla extract
- ▢ 1 ¾ cups all-purpose flour
- ▢ 1 tablespoon cornstarch
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 1 cup fresh blueberries
- ▢ 1 cup white chocolate chips
Instructions
- In a medium bowl, mashed the softened butter into the brown sugar, granulated sugar, and flour to make the streusel topping. Set aside. 6 tablespoons salted butter, ¼ cup brown sugar, ¼ cup granulated sugar, ⅔ cup all-purpose flour
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until creamy and light. Add the egg, egg yolk, and vanilla extract, mixing until combined. Stop to scrape the bottom and sides of the bowl. ½ cup salted butter, ½ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons vanilla extract, 1 large egg
- Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until no streaks of flour remain. 1 ¾ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Fold in blueberries and white chocolate chips by hand. 1 cup fresh blueberries, 1 cup white chocolate chips
- Scoop large mounds of cookie dough to make 10 cookies, spacing them a few inches apart on the baking sheets so they have room to spread. Mound some of the streusel on top of each cookie.
- Bake for 11-13 minutes until set and lightly golden brown around the edges. Do not overbake. Let cool on baking sheets.
Notes
- Store: Store cookies in an airtight container for up to a week. Cookies always taste their best when enjoyed within 3-4 days of baking.
- Freeze: Arrange cookies in a single layer on a baking sheet and flash-freeze until solid. Place frozen cookies in a plastic bag or airtight container in a freezer for up to three months. Thaw at room temperature or warm them briefly in the oven.
- Make Ahead: The dough can be prepared in advance and refrigerated in an airtight container for up to 3 days before baking, or for up to 3 months in the freezer.
Nutrition
Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!
If you are looking to round out your Christmas cookie plates, be sure not to miss my Chocolate Crinkle Cookies , Soft & Chewy Molasses Cookies , and Perfect Peanut Butter Blossoms .
I adore shortbread cookies and look forward to making cranberry shortbread bars and toffee pecan shortbread cookies every year.
It’s the perfect canvas for showcasing other flavors in a crumbly, buttery cookie that practically melts in your mouth.
And it’s not as sweet as most cookies, which is why it goes so well with the fruity jam baked in the center of each little one- or maybe two-bite cookie.
These thumbprint cookies are no exception and one of my favorite traditional Christmas cookies. The easy shortbread dough comes together quickly and little helpers love rolling the dough into balls, then making the thumbprint to hold a dollop of jam.
And speaking of jam, you can use any jam flavor you like! I grabbed raspberry, blueberry, and apricot jam from my fridge for these thumbprint cookies and all were absolutely delicious.
But I just bought a jar of cloudberry jam from Ikea and will try that when I make these again closer to Christmas! And strawberry, boysenberry, and peach jam are also yummy choices.
The glaze is optional and thumbprint cookies are good with and without the glaze, but I love the way it dresses up these cookies and makes them just a bit more special.
How to Make Thumbprint Cookies
- Mix the butter and sugar together until light and fluffy in a stand mixer.
- Add egg yolk and vanilla, beating until combined and scraping down the sides and bottom of the bowl as needed.
- Add flour, cornstarch, and salt. At first it might seem like the dough isn’t going to come together because there isn’t much liquid for binding, but if you keep mixing it will form a nice dough that is perfect for shaping into balls.
- Scoop out small amounts of dough and roll into 1 tablespoon size balls, then place on a parchment-lined baking sheet.
- Use your thumb or the back of a ½ teaspoon measuring spoon to make an indentation in the center of each cookie. Some people get hung up on thumbprint cookies with no cracks, but I find that’s pretty hard to avoid. You can press the dough back together a bit before filling with jam and baking, but I actually think it adds charm and a homemade quality to the cookies that I like.
- Fill with about ½ teaspoon of jam. If the jam is thick, you may need to warm it just a bit in the microwave until you can stir in, but you don’t want to get it too hot.
- Bake until barely browned around the bottom edges of the cookies, but definitely don’t overbake. 9-11 minutes in a 375°F oven is perfect for me.
Do I need to chill the dough?
I have found that this dough is easy to work with right after mixing without chilling it in the fridge first.
You should be able to roll the balls of dough between the palms of your hands without any difficulty, even with unchilled dough. Because the cookies are small and have little liquid in them, they don’t spread much while baking, so chilling is unnecessary.
How to Store Thumbprint Cookies
Jam thumbprint cookies can be stored in an airtight container on the counter at room temperature or in the refrigerator for up to 1 week.
For longer storage, you can freeze the cookies for up to 3 months. Just let them thaw on the counter for 30-60 minutes before eating.
More Christmas Cookies You’ll Love
- Mexican Wedding Cookies [aka Russian Tea Cakes]
- Homemade Iced Oatmeal Cookies
- The Best Snickerdoodle Cookies Recipe
- Oatmeal Rolled Sugar Cookies
- Best Cut-Out Sugar Cookies
- Toffee Pecan Shortbread Cookies
- Peppermint Macarons
- Chocolate-Dipped Almond Biscotti
- Greek Baklava Recipe
- Double Chocolate Nutella Sandwich Cookies
- Soft & Chewy Gingerbread Men Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Jam Thumbprint Cookies
Ingredients123
Cookies
- ▢ 1 cup salted butter softened
- ▢ 2/3 cup granulated sugar
- ▢ 1 large egg yolk
- ▢ 2 teaspoons vanilla
- ▢ 2 1/4 cup all-purpose flour
- ▢ 2 teaspoons cornstarch
- ▢ 1/2 teaspoon salt
- ▢ 1/2 cup jam or preserves raspberry and apricot are our favorites but you can use any you like
Glaze
- ▢ 1 cup powdered sugar
- ▢ 1-2 Tablespoons heavy cream or milk
- ▢ 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy. 1 cup salted butter, 2/3 cup granulated sugar
- Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed. 1 large egg yolk, 2 teaspoons vanilla
- Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together. 2 ¼ cup all-purpose flour, 2 teaspoons cornstarch, ½ teaspoon salt
- Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable. ½ cup jam or preserves
- Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
- While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up. 1 cup powdered sugar, 1-2 Tablespoons heavy cream or milk, 1 teaspoon vanilla extract
Notes
- These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.
Nutrition
Blueberry Muffin Cookies
Ingredients
Streusel
- 6 tablespoons salted butter softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅔ cup all-purpose flour
Cookies
- ½ cup salted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 1 cup white chocolate chips
Instructions
- In a medium bowl, mashed the softened butter into the brown sugar, granulated sugar, and flour to make the streusel topping. Set aside. 6 tablespoons salted butter, ¼ cup brown sugar, ¼ cup granulated sugar, ⅔ cup all-purpose flour
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until creamy and light. Add the egg, egg yolk, and vanilla extract, mixing until combined. Stop to scrape the bottom and sides of the bowl. ½ cup salted butter, ½ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons vanilla extract, 1 large egg
- Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until no streaks of flour remain. 1 ¾ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Fold in blueberries and white chocolate chips by hand. 1 cup fresh blueberries, 1 cup white chocolate chips
- Scoop large mounds of cookie dough to make 10 cookies, spacing them a few inches apart on the baking sheets so they have room to spread. Mound some of the streusel on top of each cookie.
- Bake for 11-13 minutes until set and lightly golden brown around the edges. Do not overbake. Let cool on baking sheets.
Notes
- Store: Store cookies in an airtight container for up to a week. Cookies always taste their best when enjoyed within 3-4 days of baking.
- Freeze: Arrange cookies in a single layer on a baking sheet and flash-freeze until solid. Place frozen cookies in a plastic bag or airtight container in a freezer for up to three months. Thaw at room temperature or warm them briefly in the oven.
- Make Ahead: The dough can be prepared in advance and refrigerated in an airtight container for up to 3 days before baking, or for up to 3 months in the freezer.
Nutrition
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