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blueberry muffin cookies

Blueberry Muffin Cookies

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes per batch
  • Total Time: 1 hour
  • Yield: Makes 12 large cookies
  • Category: Cookies


Blueberry muffin cookies with an undertone of corn caramel flavor all topped with a streusal for a cookie take on the beloved recipe.


Corn caramel
82 grams / 1/2 cup fresh or frozen corn
45 grams / 3 tablespoons water
100 grams / 1/2 cup superfine/caster sugar
Homemade blueberry jam
120 grams / 3/4 cup blueberries
30 grams / 2 tablespoons superfine/caster sugar
14 grams / 1 tablespoon lemon juice
5 grams / 1/2 tablespoon corn starch
Blueberry cookies
130 grams / 4.58 ounces butter, room temperature
100 grams / 1/2 cup brown sugar
1 large egg, room temperature
214 grams / 1 1/3 cups plain flour
40 grams / 1/4 cup polenta
4 grams / 1 teaspoon baking powder
1/4 teaspoon sea or kosher salt
120 grams / 3/4 cup dried blueberries
Streusel topping
53 grams / 1/3 cup plain flour
1/2 teaspoon ground cinnamon
14 grams / 1 tablespoon butter, softened


Corn caramel

  • For the corn caramel, place the corn and 2 tablespoons of the water into a blender and pulse 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.


  • 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!


Recipe by Roamingtaste


  • Calories: 283 calories per serve

Keywords: cookies, summer, fruit, blueberry cookies, muffin cookies