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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.
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”.
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 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.
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!
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.
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.
Loved these Tiegan! So delicious and addictive. Different than a usual cookie.
Thanks so much Debbie! Love to hear that these cookies were enjoyed and I appreciate you making them! xT
Hey Tieghan!
I have everything on hand but the blueberry jam. Think they’ll turn out ok without?
Thanks! 🙂 they look amazing
Hey Lexie,
They should be okay without the jam:) Please let me know if you have any other questions, I hope you love this recipe! xx
My sister LOVES blueberries so I just made these for her birthday and they were amazing!! Seriously one of the best cookies I’ve ever had. So good
Hey Jade,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! Happy Birthday to your sister! xT
After you add the brown butter to the mixing bowl and then the other ingredients, do you mix with a mixer or just by hand? Thanks, they look so yummy!
Hey Ann,
You can just mix by hand:) Please let me know if you have any other questions, I hope you love this recipe! xx
I couldn’t wait to go to the store to grab some blueberries and blueberry preserves to make these! They did not disappoint. So so good!
Hey Lauren,
Perfect!! So glad to hear that you enjoyed these cookies, thanks for trying them out! xx
These are easily my favorite cookies. Not too sweet, the berries are like a nice surprise and they are slightly salty. All the best things!
Thanks so much Katlyn!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Absolutely amazing! These are so delicious! Now I did substitute half of the butter for Greek yogurt and I substituted the white sugar for monk fruit sweetener. I also made half with blueberries and half with raspberries. These will definitely be on rotation for breakfast and afternoon treats.
Hey Tamara,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
These were so good! I only had frozen wild blueberries (defrosted for 15 seconds) and they turned out amazing! If you let the dough set up for about 15 minutes, it firms up and is easier to scoop. It’s like the best part of a blueberry muffin, the top! Bake 2-3 min longer for a crispier edge if that’s how you like it!
Hey Diane,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
Hi! I followed the recipe to a T (minus browning of thr butter) and the dough turned out way to liquid i.e. impossible to roll balls. Once cooked they were we’re a lot cakier than cookie… any idea on what went wrong?
Thanks!
ps. still tasted yummy 😉
Hey Adrianna,
Thanks for giving this recipe a try and sharing your feedback. Was your butter soft, room temp, hard, melted since you didn’t brown it? Anything else you may have adjusted in the recipe? Let me know how I can help! xx
Hi Tieghan, thanks for your reply 🙂 It was actually margarine (my mums vegan) and fully melted on the stove, just not browned. It turned out more like mugfin batter than cookie batter.
Thanks for your help!
Adrianna
Would this work using frozen blueberries if you don’t have fresh? Thank you!
Hey Caroline,
Yes, totally, frozen blueberries will work well for you! Let me know if you give this recipe a try, I hope it’s delish! xx
Absolutely YUMMY! I love muffin tops and this is so great; it’s like just eating the tops of muffins. Terrific flavour with the browned butter!
Hey Coleen,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
I tried these today and they turned out so good! They were easy enough for a beginner baker like myself but advanced and unique enough to impress friends with! 🙂 The blueberry jam is such a nice touch!
Hey Briana,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Delicious! Mine aren’t near as pretty as yours. They filled my whole baking sheet. Will maybe use two sheets next time so they don’t melt into each other. For sure will make these again! Thank you
Hey Caitlan,
Thanks so much for giving these cookies a try!! Your dough may have been too warm, you could try chilling it for a bit next time! I hope this helps! xx
Tasted delicious but they were so flat. Hard to tell if yours are as well?
Hey Andrea,
Thanks for much for giving these cookies a try! Yes, mine were flat, but if you prefer a puffier cookie, try chilling your dough first before baking next time. I hope this helps! xT
I’m not sure I got the texture right. Should they have a crunch or be soft like a muffin?
Hey Hannah,
These should be soft:) Let me know how I can help! xx
Eating one now, and I don’t know how they could be stored for 4 days!!! Mine will be gone by tomorrow. I halved the recipe and still got 20 large cookies from the batter, and at 8 minutes they were already golden. May I suggest browning the butter in a saucepan and then adding all the other ingredients instead of using several bowls – love an easy cleanup, and so would your dad 🙂
Hey Sue,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Can I use bobs red mill 1:1 gluten free flour to make these?
Hi Sara,
I’ve not tested this, but that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
I tried them with King Arthur 1:1 gluten free flour and they were AMAZING. Tieghan, I applaud your creativity in creating such a unique cookie. The brown butter just takes it to the next level!
Thanks so much Mandy!! Love to hear that they turned out with the GF flour! xx