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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.
As soon as I saw this recipe on Instagram I thought about it night and day until I made it. They are delicious and different than other cookie flavors. My family loved them, and they are not always easy to please. 💙
Hey Elizabeth,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)
These are phenomenal!! They just melt in your mouth! I will be making these ALL the time now. For breakfast and as a snack!
Hey Kristin,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
The cookies were very good. Mine were too cakey, I was hoping that they would be flat and chewy. Maybe I mixed them too much when I added the flour. But like I said, the taste was good.
Hi Leslie,
Thanks so much for giving this recipe a try and sharing your feedback! These definitely aren’t a flat and chewy cookie:) Let me know if there is anything that I can help with! xx
I forgot to leave an enthusiastic 5⭐️⭐️⭐️⭐️⭐️! Also, I highly recommend putting the dough in the fridge for at least 30 minutes to let the butter solidify after being melted, browned, and mixed….it will be worth the wait!
Thanks again Anita:)
This cookies left me speechless! It’s like a blueberry muffin and pancake had a baby! There were a lot of “O-M-G”s from my group of friends who made them with me….we ate them straight outta the oven. This will alway be in my small cookie arsenal from now on! 😋😋😋
Lol thanks so much Anita!! I love to hear that these cookies were enjoyed, thanks for giving them a try! xT
These are way too good!!!
Hey Valerie,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Made these today and I’m obsessed! Thank you so much for this yummy recipe!
Yay!! Love to hear this Kristie! Thanks so much for making these cookies:) xT
Made these (with my 4 year old daughter), and they were phenomenal! My husband who doesn’t like fruit in his baked goods said they were one of the best cookies he’s had! Will make over and over again! The only thing I couldn’t do was brown the butter , but that’s a “baker problem”, nothing to do with the recipe, they still turned out great though! Thanks for a wonderful recipe!!!
Hey Cherie,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
These are super blueberry amazing! I suggest using frozen blueberries, because they are quite dripping. I also think it would be better if I did not mix the blueberries into the batter, and I simply put them on top of the already rolled cookies on the sheet and then on top of those blueberries, I would put the crumble.
Hey Jess,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
wondering if I could substitute gluten free flour?
Hi Luci,
I’ve not tested this, but it should be just fine for you to use! Please let me know if you give this recipe a try, I hope you love it! xx
I just made these using a 1:1 baking flour mix and they turned out great. Thanks again Tieghan for bringing the yummy!
1:1 gluten free!
Awesome!! So glad that worked well for you, Cari! Thanks for trying these cookies! xT
Made these with chopped strawberries and they turned out beautifully. Family pleaser for sure! Thanks for the recipe
Hey Andrea,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
Was going to give this a try but I only have unsalted butter and blueberry fruit spread.
What is your opinion on how these would or wouldn’t work in this recipe.
Hi Kathy,
Both should be just fine for you to use:) Let me know how this recipe turns out, I hope you love it! xx
Love this recipe! So easy and so good!
Hi Giulia,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Just made these, so delicious! I made my own jam as well. No one in my family besides me likes blueberries so next time I will try raspberries or blackberries! Love all your recipes and Half Baked Harvest is my go to for recipes. There is not one of your recipes that I haven’t loved!
Hey Liz,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
These came out even better than I could’ve imagined! They are hands down my favorite dessert recipe on your site and the best non-chocolate cookie I’ve ever baked. Everyone should make these immediately. Recommend!
Hey Shelly,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
I’m excited to try these! I have all ingredients except blueberry jam, could I just use fresh?
Hey Annie,
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
These were so good I’m kicking myself for cutting the recipe in half. I’m sure they do last for four days, but not in our house. Will definitely make them again.
Hey Diane,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx