Description

These Blueberry Muffin Cookies are a delightful blend of a classic muffin taste in cookie form. Bursting with fresh blueberries and a hint of cinnamon, this easy recipe is perfect for afternoon snacks or dessert. With simple prep and a rich flavor, it’s a must-try for homemade baking enthusiasts!

Ingredients

Scale

6 tbsp unsalted butter, melted
1/4 cup brown sugar, packed
1/4 cup white granulated sugar
2/3 cup all-purpose flour
1/2 tsp ground cinnamon
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups white granulated sugar
1 tsp pure vanilla extract
1 tsp honey
2 large eggs, room temperature
1 1/3 cups fresh blueberries
4 tbsp blueberry jam

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Instructions

In a small bowl, combine the brown sugar, white sugar, flour, and cinnamon. Stir in the melted butter and refrigerate the mixture until firm while preparing the cookie dough.
In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and honey.
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the fresh blueberries and blueberry jam until evenly distributed in the dough.
Preheat the oven to 350°F (175°C). Drop spoonfuls of cookie dough onto baking sheets lined with parchment paper.
Bake for 12-15 minutes or until edges are lightly golden. Allow to cool on the baking sheets before transferring to wire racks.

Notes

For an extra blueberry flavor, you can add more jam to the dough.
Ensure the butter is at room temperature for easier mixing and a fluffier texture.
These cookies can be stored in an airtight container for up to one week.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 12g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg