Blueberry Muffin Cookies

Do you want to indulge in cookies for breakfast? This is your chance to do it guilt-free! Try out these blueberry muffin cookies that taste exactly like muffins. Create the cookie base, add the homemade blueberry jam, which resembles a thumbprint cookie, and sprinkle some cinnamon streusel on top. These muffin cookies are perfect for breakfast and will give you the extra zest you need to start your day on the right foot!

Blueberry muffin cookies are a delicious way to start or end your day. These soft and tender cookies have a melt-in-your-mouth texture and are bursting with sweet and tangy fruit flavors from the addition of blueberries and homemade blueberry jam. Although the streusel is optional, I highly recommend it! The cinnamon streusel topping adds the perfect amount of spice to these delightful muffin cookies.

HOW TO MAKE BLUEBERRY MUFFIN COOKIES

‍

INGREDIENTS FOR COOKIES

Dairy-Free Butter

Light Brown Sugar

Granulated Sugar

Aquafaba (liquid from a can of chickpeas)

Vanilla Extract

All-Purpose Flour

Baking Powder

Salt

Fresh Blueberries

Blueberry Jam

Streusel

STEPS TO PREPARE AND MAKE COOKIES

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
Using a mixer, beat the room temperature butter and sugars until light and fluffy, about 2 to 3 minutes.
Add the aquafaba and vanilla extract and continue mixing until combined.
In a separate bowl, add the dry ingredients and whisk together.
While mixing on low, slowly add the dry ingredients to the batter. The dough will start to form.
Fold in the fresh blueberries carefully so that they do not bust open. If some blueberries bust open, that is ok.
Using a 1/4 cup, measure out the dough and roll it into shape. Just like thumbprint cookie, you will lightly indent the middle of the cookie and add about a teaspoon of blueberry jam.
Refrigerate cookies for approximately 30 minutes to allow the cookie dough to firm up.
While refrigerating, add all ingredients for the streusel and use a fork to cut the butter into the dry ingredients. Set aside.
Sprinkle the streusel over the cookies before putting them in the oven. Use as much or as little streusel as you would like.
Bake cookies for about 16 to 17 minutes.
Allow to cool and enjoy!

HOW TO MAKE HOMEMADE BLUEBERRY JAM

If the thought of making your own blueberry jam for these cookies seems daunting, don't worry! You can always buy premade blueberry jam at the store. However, if you're up for a challenge, let's take this recipe to the next level and learn how to make your own blueberry jam. It's a very simple and straightforward process!

INGREDIENTS FOR BLUEBERRY JAM

Water

Fresh Blueberries

Granulated Sugar

Lemon Juice (squeezed from a fresh lemon)

Cornstarch (with added water to make slurry)

STEPS TO MAKE HOMEMADE BLUEBERRY JAM

Add water, blueberries, sugar, and lemon juice to a small saucepan and heat over medium heat.
Bring mixture to a boil, then reduce heat to simmer until the blueberries soften and begin to burst or open.
Make a slurry by mixing cornstarch and water. This will thicken your sauce.
Add the slurry to the saucepan and continue cooking until it thickens.
Set aside to cool to room temperature.

You can make the blueberry jam ahead of time and keep it refrigerated in an airtight container.

CAN I MAKE THESE COOKIES GLUTEN-FREE?

I have adjusted this recipe to make it gluten-free for those with sensitivities. Please follow my instructions carefully.

To make your recipe gluten-free, try using a 1:1 gluten-free flour instead of all-purpose flour. This means you can replace the same amount of regular flour with gluten-free flour. However, many gluten-free flours can make the recipe gritty. To avoid this issue, I recommend using less gluten-free flour than the recipe calls for and sifting it 2 to 3 times.

You will need 1 3/4 cups + 6 tablespoons of 1:1 gluten-free flour to make the blueberry muffin cookies. Before adding the flour to your cookie batter, measure and sift it two to three times. The streusel also contains flour, so you should substitute the regular amount, but make sure to sift it.

These blueberry muffin cookies are an excellent option for those who require gluten-free, dairy-free, and egg-free baked goods. The best part is that your friends won't notice the difference in ingredients! So start making these cookies, and remember to let me know what you think!

MORE RECIPES TO TRY HERE ON THE BLOG

Strawberry Shortcake Cookies

Caramel Apple Galette

Lemon Bars

Mixed Berry Pie Bars

‍

Ingredients

1 cup dairy-free butter, room temperature

3/4 cup light brown sugar

1/3 cup granulated sugar

1/3 cup aquafaba (liquid from a can of chickpeas)

2 tsp vanilla extract

2 cups + 4 tbsp all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 to 1 cup fresh blueberries (depending on size of blueberries)

1 1/2 tsp blueberry jam (store bought or homemade)

‍

Streusel Topping (Optional):

1/4 cup light brown sugar

2 tbsp all-purpose flour

1/4 tsp ground cinnamon

2 tbsp dairy-free butter, cold

‍

Homemade Jam:

1/4 cup water

1 1/2 cup fresh blueberries

1/2 cup granulated sugar

Half a lemon, juiced

2 tbsp cornstarch + 1/4 cup water (mixed together)

Instructions

Cookies

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
Using a mixer, beat the room temperature butter and sugars until light and fluffy, about 2 to 3 minutes.
Add the aquafaba and vanilla extract and continue mixing until combined.
In a separate bowl, add the dry ingredients and whisk together.
While mixing on low, slowly add the dry ingredients to the batter. The dough will start to form.
Fold in the fresh blueberries carefully so that they do not bust open. If some blueberries bust open, that is ok.
Using a 1/4 cup, measure out the dough and roll it into shape. Just like thumbprint cookie, you will lightly indent the middle of the cookie and add about a teaspoon of blueberry jam.
Refrigerate cookies for approximately 30 minutes to allow the cookie dough to firm up.
While refrigerating, add all ingredients for the streusel and use a fork to cut the butter into the dry ingredients. Set aside.
Sprinkle the streusel over the cookies before putting them in the oven. Use as much or as little streusel as you would like.
Bake cookies for about 16 to 17 minutes.
Allow to cool and enjoy!

Homemade Blueberry Jam

Add water, blueberries, sugar, and lemon juice to a small saucepan and heat over medium heat.
Bring mixture to a boil, then reduce heat to simmer until the blueberries soften and begin to burst or open.
Make a slurry by mixing cornstarch and water. This will thicken your sauce.
Add the slurry to the saucepan and continue cooking until it thickens.
Set aside to cool to room temperature.

‍

Recipe Notes

To make your recipe gluten-free: try using a 1:1 gluten-free flour instead of all-purpose flour. This means you can replace the same amount of regular flour with gluten-free flour. However, many gluten-free flours can make the recipe gritty. To avoid this issue, I recommend using less gluten-free flour than the recipe calls for and sifting it 2 to 3 times. You will need 1 3/4 cups + 6 tablespoons of 1:1 gluten-free flour to make the blueberry muffin cookies. Before adding the flour to your cookie batter, measure and sift it two to three times. The streusel also contains flour, so you should substitute the regular amount, but make sure to sift it.

‍