This Blueberry Muffin Cookies recipe includes a sneeky extra ingredient in the form of actual corn that you caramelize and spoon into the very cookie dough before topping with homemade blueberry jam and a light streusel. Do you ever grab for a blueberry muffin when you want a treat breakfast that’s quick?
Personally, muffins are not something I ever make or consume…they’re usually next to a slice of cake and that’s always a better choice, but blueberries are a great addition to any baked good so these cookies are a great midway point between muffins and cookies and these might be one of the best things I’ve ever developed in my kitchen.
Why you’ll love these
The corn caramel
The corn caramel infuses the flavor into the very core of our cookies for a fragrant take on corn in a sweet baked good.
Blueberries galore
From the dried blueberries in the cookie dough to the homemade blueberry jam…these pack a punch of incredible flavor.
Ingredients and substitutions Blueberry Muffin Cookies
- Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
- Sugar: Superfine or caster sugar helps create the corn caramel and blueberry jam without adding additional flavors which helps deepen the flavors of each. Brown sugar helps create a nice deep flavor in our cookie dough, though you could replace with superfine or caster sugar or do a mixture of both sugars in half measure.
- Egg: The egg bind and add structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little.
- Polenta: Ground cornmeal, the polenta helps create a really nice chewy texture in our cookie dough. You can substitute the polenta with semolina which will create a similar texture as the polenta.
- Blueberries: We use a mixture of dried blueberries in the cookie dough which you should be able to source from most organic stores and fresh or frozen in the homemade jam. You could replace the dried blueberries in the cookie dough with fresh or frozen, if you prefer, though the moisture in the fruit will likely affect the overall texture of the finished cookies.
See recipe card for quantities.
Equipment needed to make a batch
Blender or immersion blender: To create our fine corn texture you'll need a blender.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the butter for the dough and that buttercream, this is best done with a mixer.
Mixing bowl: You’ll need two medium mixing bowls to mix the cookie dough and buttercream.
Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
More blueberry recipes you'll love
How to make Blueberry Muffin Cookies:
For the corn caramel, place the corn and 2 tablespoons of the water into a blender and blender until fine.
Sieve the juice into a small saucepan, discarding the pulp.
Toss in the superfine sugar and remaining 1 tablespoon of water and cook on low heat, simmering until thickened and it sticks to the back of your spoon, approximately 3 minutes.
Set aside to cool completely.
Meanwhile, for the blueberry jam, place the blueberries, sugar, lemon juice and corn starch into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 10 minutes. Set aside to cool.
For the streusal, place the flour and ground cinnamon into a small bowl and stir together. Add in the softened butter and toss the butter in.
Cut or press the butter into the flour until your mixture resembles rough breadcrumbs. Set aside.
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the egg and continue to beat until well combined, beating for a further minute.
Pour the cooled corn caramel into the batter and combine until smooth
Toss in the flour, polenta and baking powder and combine until no dry portions remain in your bowl.
Add in the dried blueberries and stir until fully combined.
Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
Press the center with a tablespoon to make a well and spoon a portion of the blueberry jam therein.
Sprinkle over the streusel evenly.
Bake for 12 minutes or until golden at the edges.
Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
Serve with a glass of milk.
Enjoy!
Blueberry Muffin Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 45 minutes
- Yield: Makes 12 large cookies 1x
- Category: Cookies
Description
Blueberry muffin cookies with an undertone of corn caramel flavor all topped with a streusal for a cookie take on the beloved recipe.
Ingredients
Corn caramel
82 grams / ½ cup fresh or frozen corn
45 grams / 3 tablespoons water
100 grams / ½ cup superfine/caster sugar
Homemade blueberry jam
120 grams / ¾ cup blueberries
30 grams / 2 tablespoons superfine/caster sugar
14 grams / 1 tablespoon lemon juice
5 grams / ½ tablespoon corn starch
Blueberry cookies
130 grams / 4.58 ounces butter, room temperature
100 grams / ½ cup brown sugar
1 large egg, room temperature
214 grams / 1 ⅓ cups plain flour
40 grams / ¼ cup polenta
4 grams / 1 teaspoon baking powder
¼ teaspoon sea or kosher salt
120 grams / ¾ cup dried blueberries
Streusel topping
53 grams / ⅓ cup plain flour
½ teaspoon ground cinnamon
14 grams / 1 tablespoon butter, softened
Instructions
Corn caramel
- For the corn caramel, place the corn and 2 tablespoons of the water into a blender and blender until fine.
- Sieve the juice into a small saucepan, discarding the pulp.
- Toss in the superfine sugar and remaining 1 tablespoon of water and cook on low heat, simmering until thickened and it sticks to the back of your spoon, approximately 3 minutes.
- Set aside to cool completely.
Blueberry jam
- Meanwhile, for the blueberry jam, place the blueberries, sugar, lemon juice and corn starch into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 10 minutes. Set aside to cool.
Streusal
- For the streusal, place the flour and ground cinnamon into a small bowl and stir together. Add in the softened butter and toss the butter in.
- Cut or press the butter into the flour until your mixture resembles rough breadcrumbs. Set aside.
Blueberry cookies
- ?Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Pour the cooled corn caramel into the batter and combine until smooth
- Toss in the flour, polenta and baking powder and combine until no dry portions remain in your bowl.
- Add in the dried blueberries and stir until fully combined.
- Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
- Press the center with a tablespoon to make a well and spoon a portion of the blueberry jam therein.
- Sprinkle over the streusel evenly.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
- Serve with a glass of milk.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 283 calories per serve
Keywords: cookies, summer, fruit
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