A batch of these Blueberry Muffin Cookies are a twist on a traditional and beloved breakfast staple. This recipe features a soft cookie base made with dried blueberries, a homemade blueberry jam and a corn caramel infused into the cookie dough, all topped with streusel for a bite of summer in a cookie.
Table of Contents
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.
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 binds 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.
How to make Blueberry Muffin Cookies:
Step 1: Blend and strain: The corn and 2 tablespoons of the water in a blender until fine then strain the juice and pour into a saucepan alongside the remaining water and sugar.
Step 2: Simmer on low: Until thickened and it sticks to the back of your spoon. Pour into a separate dish and set aside to cool completely.
Step 3: Blueberry jam: Cook the blueberries, sugar, lemon juice and corn starch in a small saucepan on medium heat, until thickened and a line is held in the center of your mixture. Set aside to cool.
Step 4: Make the streusal: Combine the ingredients until it resembles a rough crumble mixture. Set aside.
Step 5: Cookie base: Whip the butter and sugar on medium until pale and fluffy. Whipping in the egg until well combined.
Step 6: Pour: The cooled corn caramel into the batter and combine until smooth.
Step 7: Dry ingredients and blueberries: Combine the flour, polenta and baking powder before tossing in the dried blueberries.
Step 8: Scoop: Up a portion of dough and press the center with a tablespoon to make a well and spoon a portion of the blueberry jam therein. Sprinkle the streusel on top.
Step 9: Bake: Until golden at the edges.
Step 10: Serve: Enjoy with a glass of milk.
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Blueberry Muffin Cookies
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
- 55 grams / 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 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 pulse until fine.
- Strain 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.
Streusel
- For the streusel, 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
- 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.
- Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
Nutrition
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