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Giant Double Blueberry Muffin Cookies. Homemade cookies made with browned butter, sweet brown sugar, and a few very special ingredients that really make these cookies better than the rest, like blueberry jam, fresh blueberries, and you can’t have a muffin without streusel, so streusel on top! These cookies are, as some might say, “OMG, to die for”. Possibly better than a blueberry muffin!
These cookies just make me smile. They feel like spring, but yet we’re baking them in February. I think we all just needed this recipe today.
After returning from New York to freezing, below zero temps, and then snow on Sunday, I’ve been craving warmer days. We still have quite a while left until spring arrives here, but at least the days are getting longer. I’m headed to Miami this weekend where I can do a quick dethaw. And thankfully we can all bake up these happy, delicious cookies anytime.
Ingredients for my blueberry muffin cookie recipe
- Salted butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Blueberry jam
- Fresh blueberries
Streusel
- All-purpose flour
- Packed brown sugar
- Cinnamon
- Cold butter
Kitchen Supplies
- large cookie scoop
- sheet pan
- mixer
- large bowl
- spatula
- small bowl
If you know me or have been reading for a while, you know I have a strong love for blueberry muffins. I used to bake them from the box on Friday afternoons after school for my youngest brother, Red. I just loved the Betty Crocker wild blueberry mix. The berries came in canned syrup, and well, we obviously thought they were delicious.
Cookies are special too. So why not combine two favorites into one? When I was testing these, I really wasn’t sure if they’d work out well. I knew I wanted to include both blueberry jam and fresh blueberries for the ultimate blueberry cookies.
I wasn’t sure how the jam would affect the cookie, but to my surprise, I got it right on the very first batch. And as I said above, these are “OMG, to die for”.
Details
First things first, brown the butter. I like to use a medium skillet and brown both sticks of butter over medium heat. Simply let the butter cook until it bubbles up and foams on top. This is when I turn the heat off and continue to allow the butter to cook in the pan.
Little brown bits will form on the bottom of the pan, those are the nutty little bits that will make your recipes extra delicious.
The trick with this recipe is to just lightly brown the butter until it is golden. Don’t get the melted butter too toasty, you want the blueberries to be the dominant flavor. The brown butter is used more for the texture of the cookies.
When the butter is browned, let it cool off slightly.
I usually make the streusel while the butter sits. Just mix flour, brown sugar, and cinnamon with cold butter. Then set the streusel mix aside.
Next, it’s back to the brown butter. Mix in some brown sugar, granulated sugar, a couple of eggs, and a good amount of vanilla. Then add the flour and baking soda, plus, a pinch of salt. Nothing fancy.
Mix the dough and then gently swirl in the jam and blueberries. Whatever you do, do not overmix. The idea is that the jam is swirled into the dough but not fully incorporated.
Gently press the dough balls down, then sprinkle with streusel, and bake the cookies.
While they bake, you’ll smell the wonderful scents of rich butter and vanilla and the berries will be bursting.
Totally delicious, simple, and fun for these lingering winter days. Crisp edges with very doughy, sweet centers. And with the added streusel on top, holy freaking YUM! Even better at room temperature or chilled in the fridge. Nobody will be able to resist these blueberry flavors.
Just going to leave you with a little nudge to go bake some weekday cookies!
Looking for other fun berry recipes? Here are some favorites:
Bakery Blueberry Vanilla Crunch Muffins
Brown Butter Raspberry Chocolate Chip Cookies
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Lastly, if you make these Giant Double Blueberry Muffin Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Giant Double Blueberry Muffin Cookies
Servings: 16 giant cookies
Calories Per Serving: 178 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons blueberry jam
- 3/4 cup fresh blueberries
Streusel
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter, cubed or grated
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. Add the butter to a skillet set over medium heat. Cook until the butter begins to lightly brown, about 2 minutes. Remove from the heat and transfer to a mixing bowl. Let cool 5 minutes or so.3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently swirl in the blueberry jam and blueberries, do not fully mix the jam into the dough.4. To make the streusel. In a bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. The dough may be a little wet from the berries. Gently flatten the dough down and sprinkle with a tablespoon of streusel. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 3-4 minutes or until the cookies are just beginning to set on the edges.5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
This post was originally published on February 21, 2023
Hi! The metric conversion for the butter doesn’t change, how many grams is 1 stick of butter please?
Hey Jo,
One stick of butter is equal to 113 grams. Please let me know if you have any other questions! xx
These cookies are out of this WORLD. I made them for my birthday because I usually make blueberry muffins and I could have eaten the whole batch. I used sugar in the raw for half the brown sugar and it was fine. And I just used white sugar in the crumble topping. Everyone I shared them with also raved!!
Lol thanks so much Chelsea!! I love to hear that these cookies were enjoyed and thanks for making them! Happy Birthday! 🎈 xT
These muffin top inspired cookies turned out absolutely delicious! It was the perfect pick me up on this rainy Saturday morning. This recipe is definitely going to become a staple in my breakfast rotation. Thank you!
Hey Lauren,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
“I got it right on the very first batch.” That’s because you’re excellent at what you do!!! Thank you for another perfect recipe – these were sooooooo delicious!
Hey Mich,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
I just took a batch of these out of the oven…they are amazing! Thanks for the recipe!
Hey Trina,
Happy Friday!!⛄️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Hi Tieghan, this recipe looks amazing! Just wondering, I read you live in the mountains, as I live on sea level, how should I adapt this recipe? I know that altitude has a big influence on baking times and moisture content etc. Thanks in advance!
Hey Noor,
You should be able to follow this recipe as written without any issues! Let me know if you give the cookies a try, I hope you love it! xT
Is there a good replacement for jam? I don’t want to lose any of the flavor
Hey Dominique,
Sorry, I haven’t tested this with anything other than the jam:) Please let me know if you give this recipe a try, I hope you love it! xx
Adored this fun recipe! I didn’t have blueberry jam, so swapped out blueberries for raspberries and used the raspberry jam on hand. I’ve gotten much more comfortable switching thing since Covid. It turned out so good. My home smelled delicious and LOML enjoyed! Way to go Tiegan!
Thanks so much Libby!! I love to hear that this recipe turned out well for you and thanks for making it! xx
Very good! I drizzled some powdered sugar glaze mixed with some more of the jam over the top of the cooled cookies. It made them really pretty. Yum! Thanks for another great recipe!
Hey Becky,
Awesome!! I love to hear that these cookies turned out well for you, thanks so much for making them! xT
I didn’t have any blueberry jam, but they still turned out super delicious! I used Wyman’s frozen blueberries, and the color did bleed quite a bit (but these blueberries always do), so they kind of looked like a sad play-doh mess. LOL. I wasn’t sure how much to flatten the cookies, but next time I will flatten them a little more next time.
Regardless, they were still delicious and I will definitely make again! Tasted just like a blueberry muffin.
Hey Emma,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
I printed this recipe to give it a try someday soon (we must get the ingredients at the grocers). It looks delicious but unsure how difficult or easy it is to make; I am not a cook but our household will give it a try. Thank you for sharing!
Thanks so much, I hope you love the recipe!! xx
Look yummy! I might make these for my husband who loves blueberry muffins. Thanks for the recipe. BTW, what brand pots and pans and baking ware do you use or recommend? We need a serious upgrade.
Hey Terri,
Thanks so much!! I use all Staub products, but you can find more of my favorite kitchen items located here:
https://fett-weg.today/kitchen/?current_page=tieghans-kitchen-favorites
I hope this helps! xT
Can I use frozen blueberries?
Hey Chavi,
Totally, frozen blueberries will work well for you! Please let me know if you have any other questions! xT
These look great. In your pictures above you show unsalted butter but in the recipe ingredients it says salted butter. Just checking to see which should be used.
Thanks!
See what Tieghan says, but I’ve noticed she uses salted butter in several of her baking recipes. You can use either salted or unsalted, but salted butter simply adds more flavor to me.
Thanks Becky!! I do like to use salted butter, I think it adds more flavor! Unsalted butter will of course work too:) xT
Hey Jenn,
You can go ahead and use salted butter here, it’s what I use in most of my recipes:) I hope you love these cookies, let me know if you give them a try! xx
Could you make these with frozen blueberries? Love your recipes btw!
Hey Mia,
Thanks so much for your kind message! Yes, frozen blueberries would also work well for you! Please let me know if you have any other questions! xT
Thanks, I’ll definetely be making these ASAP!