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Blueberry Muffin Cookies

These are large, soft cookies with browned butter, cinnamon, and a blueberry swirl, topped with a simple streusel.
Prep Time 25 minutes
Cook Time 13 minutes
Cooling Time 15 minutes
Total Time 53 minutes

Ingredients

For the Streusel Topping

  • 1/4 cup packed brown sugar
  • 1/4 cup + 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon Kosher salt
  • 2 tablespoons unsalted butter cold and cubed

For the Cookies

  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/2 cup fresh blueberries about 3 oz
  • 1/2 to 1 teaspoon lemon juice
  • 1/2 to 1 tablespoon granulated sugar

Method

  • Make streusel by mixing brown sugar, flour, cinnamon, and salt. Cut in cold butter until crumbly.
  • Brown butter in skillet until golden and nutty. Transfer to mixing bowl.
  • Beat browned butter with sugars for 3 minutes. Add egg and vanilla.
  • Whisk dry ingredients separately. Mix into wet ingredients until just combined.
  • Cook blueberries with lemon juice and sugar until slightly burst.
  • Gently fold blueberries into dough, creating swirls.
  • Scoop large dough portions onto parchment-lined baking sheet.
  • Top each cookie with streusel, pressing lightly.
  • Bake at 400F for 12-13 minutes until edges are golden.

Notes

Let cookies cool on baking sheet for best texture.