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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!

Giant Double Blueberry Muffin Cookie |

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.

Giant Double Blueberry Muffin Cookie |

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.

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”.

Giant Double Blueberry Muffin Cookie |


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.

Giant Double Blueberry Muffin Cookie |

The trick with this recipe is to just lightly brown the butter until it is golden. Don’t get it 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.

Giant Double Blueberry Muffin Cookie |

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.

Giant Double Blueberry Muffin Cookie |

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.

Giant Double Blueberry Muffin Cookie |

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.

Giant Double Blueberry Muffin Cookie |

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!

Just going to leave you with a little nudge to go bake some weekday cookies!

Giant Double Blueberry Muffin Cookie |

Looking for other fun berry recipes? Here are some favorites:

Bakery Blueberry Vanilla Crunch Muffins

Blueberry Chamomile Galette

Brown Butter Raspberry Chocolate Chip Cookies

Strawberry Bourbon Cobbler

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.




  • 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. 
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Giant Double Blueberry Muffin Cookie |

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  1. 4 stars
    Overall, flavor was great! I’m sure it would’ve been a bit more intense had I not had to troubleshoot some things. Don’t be afraid to pile on that streusel, it’s simple but excellent!

    That being said, I did run into some issue. As soon as I saw two minutes of browning butter, I kinda didn’t believe it at all. I’ve never browned butter in two minutes. Maybe I’ve always had subpar stoves or pans. Two minutes of cooking the butter was not enough time to even get a light browning. Definitely had to let it sit a bit before I could smell the nuttiness and see a light browning.

    Even after that, a light browning of the butter still left way too much moisture in the dough to be scoopable; it’s like cake batter. I had to add a good amount of extra flour until I got a consistency that I could reasonably scoop. All that added flour left me with a very cakey cookie. A good cakey cookie, but not what this recipe was going for.

    Maybe I’m just a terrible judge of browning? What I think might’ve been a cause too is your website’s metric conversion of measurements. I prefer to weigh ingredients and followed what your converter said. The numbers were a little too precise to have been entered by you, so I assume there’s some default not calculations being used? I don’t know.

    I would like to try them again at some point because a buttery gooey version of this flavor profile sounds divine. When I do, I’ll be sure to update.

    1. Hi Fernando,
      Wonderful!! I am so glad that this recipe turned out well for you, thanks for giving it a go! I always recommend that if the metric conversion information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! xT

  2. I am in the middle of making the cookies but the batter is a little softer than what mentioned and can’t be rolled, should I maybe let it set in the fridge?
    Thank you

  3. 5 stars
    These cookies are incredible! I first saw them on HBH Instagram and saved them because they looked so good! They are very unique and definitely stand out! I made them for a birthday celebration at work, and my coworkers loved them! The cookies turned out both moist and chewy—the best!!

  4. 5 stars
    I’ve had this recipe on my “want to make” list since FEBRUARY and I’m so glad I stuck with it! Super simple, followed the recipe exactly (plus some extra giant cookies at the end) and they turned out SO GOOD! Next time, I will pat the cookies down more before they go into the oven to ensure they get flat enough in the oven. Cannot wait to make these for friends and family for years to come! The video says “probably tastes better than a blueberry muffin” and I would 100% agree – even the dough was delicious!

  5. These are delish! I have already made them once. I made these GF and Vegan by replacing AP flour with GF 1:1 Flour, replacing butter with dairy free butter and replacing egg with aquafaba, came out great. My question is this, do you think you could freeze the cookie dough balls? I guess I am worried about freezing the jam/berries in the cookie and how that would come out. Any advice appreciated. Thank you!

    1. Hey Kelly,
      Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks for making it! I think freezing these would be totally fine! Have a great weekend:)

  6. 5 stars
    I do t normally leave reviews but these cookies are the exception. If you’re thinking of making these, ABSOLUTELY do it. I followed the recipe exactly as stated and they could not have turned out more perfectly. The recipes also makes a decent amount so we were snacking for days! I’ve told everyone I know to make these. I’d share mine but they’re too good to share!

    1. Hey Bronwyn,
      Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT