If Blueberry Muffins and Cookies Had a Baby

• เวลารวม: 31 minutes

ส่วนผสม

These Blueberry Muffin Cookies are soft, jammy, and topped with a buttery cinnamon streusel that makes them totally bakery-worthy.

Perfect for when you want a sweet treat that feels like a muffin but tastes like a cookie. And yes—you can absolutely eat them for breakfast.

Here’s the full recipe so you can save + try them today:

Cookies base

½ cup butter

⅓ cup granulated sugar

¼ cup brown sugar

1 large egg

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tbsp cornstarch

¼ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup fresh blueberries (washed + dried well)

1–1.5 tbsp blueberry jam

Streusel

3 tbsp butter (softened)

2 tbsp brown sugar

2 tbsp granulated sugar

⅓ cup flour

Pinch of salt

Pinch of cinnamon

วิธีทำ

Mix the streusel ingredients with a fork until crumbly. Set aside.

Preheat oven to 350°F. Line a baking sheet with parchment.

Cream butter + sugars until light. Add egg + vanilla. Mix until smooth.

Add dry ingredients. Mix until just combined.

Fold in blueberries gently. Swirl in jam (don’t overdo it!).

Scoop 8 dough balls, top with streusel.

Bake 13–14 min. Let cool 15–20 min. Enjoy carefully—these are soft!