I Tried the Blueberry Muffin Cookie Recipe and It Was So Good, It Should Be Illegal
I don’t know about you, but when I go into a bakery, I immediately zero in on the blueberry muffins. Something about their sweet flavor and moist texture always hits the spot for me.
When a food has the ability to turn your day around, you know it’s something special. So, when I came across @bromabakery’s Instagram post showcasing some delicious-looking blueberry muffin cookies, I knew that I must be witnessing what they meant when the term “best of both worlds” was coined. I couldn’t wait to fire up the oven and get to baking.
How to Make Blueberry Muffin Cookies
Once you have your ingredients prepped, preheat the oven to 350°F, line a cookie sheet with some parchment paper, and set it aside. Using a mixer fitted with the paddle attachment, beat the butter and granulated sugar for two minutes or until it appears to be light and airy. Scrape down the sides of the bowl with a spatula, add egg and vanilla extract, and continue to beat until it becomes fluffy and smooth, about two minutes.
When ready, add flour, baking powder, baking soda, and salt. Continue to mix, starting on a low speed, and gradually move up to higher speed. Add milk and mix until it’s just combined, taking precaution not to over-mix. Gently fold in those wonderful blueberries before dropping a few healthy dollops of blueberry jam into the mix. Fold the dough a few times to spread the jam around, but try not to fold too many times in order to ensure nice big ribbons of jam.
Grab another bowl and combine butter, brown sugar, granulated sugar, flour, and a pinch of salt. Use a fork to mix everything together to the point of the mixture appearing crumbly and clumped together. Scoop the dough onto your prepared baking sheet and top each cookie with a spoonful of your freshly made streusel topping, making sure to fully press it into the dough. Bake for about 12 to 15 minutes, leaving the centers still a little doughy. Lastly, the hard part of letting them cool completely is the only thing left standing between you and enjoying one of these delicious cookies.
My Opinion of Blueberry Muffin Cookies
Truthfully, I knew from the start that these were going to be a hit. Each bite left me craving another, and if it weren’t for the help of my friends and coworkers, I would have been left to fend for myself against two batches of a cookie that should probably be illegal in multiple countries. It is seriously criminal how good they are.
I struggled a bit with getting the streusel to stay a crumbly texture (mine ended up being very soft and malleable), but it still baked well and added immensely to the overall flavor. I also made sure to not over-bake, and pulled them out of the oven at around 13 to 14 minutes, which turned out to be excellent advice on Sarah’s part. This cookies’ ability to be soft and moist like a muffin, as well as get a little crispy around the edges is what really tied it all together for me. I will definitely be keeping this recipe in rotation for a while. And if you too are now curious, you can find the full recipe with all of the details here.
3 Tips for Making Blueberry Muffin Cookies
- Don’t over-mix the cookie dough. To avoid the cookie falling flat in the oven, try not to over-mix the dough while prepping. Over-mixing can also lead to more gluten, which in turn makes the cookies more dense.
- Be precise with your measurements. If your end result is not as you imagined, the problem can sometimes lie in the measurement of the ingredients. While you can still achieve a decent end product, the key to getting the perfect consistency and density when baking is by being spot-on with the measurements.
- Slightly underbake your batch. The last thing you want is a crunchy muffin cookie. What makes these really hit the spot is their fluffy, moist texture, so keep an eye on the timer and give them a check when you’re within the 12- to 15-minute window. The centers should still be a bit doughy when you’re pulling them out.