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Blueberry muffin cookies (brown butter)

by Lorena

These blueberry muffin cookies are the perfect mix between a cookie and the top of a muffin. They’re really soft, extra tasty and have a crispy crumble on top.

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Blueberry muffin cookies (brown butter)

Blueberry muffin cookies

Ok, but what is a blueberry muffin cookie? The texture is glorious, the perfect mix of a soft cookie and the top of a muffin. You’ll love them and won’t be able to stop eating them. Also, the resemblance to a muffin is enhanced by the fact that we add a crumble or streusel to the top of the cookie. I based this recipe on my raspberry and blueberry muffin recipe which are really delicious.

Delicious steps

Two of the steps in this recipe I really like because they make for extra tasty blueberry muffin cookies. The first step is that this recipe uses brown butter as a base. Brown butter is butter that is cooked to toast the milk solids in the butter. This process adds a nutty flavour to the butter and thus also to the cookies. When you cook the butter it does lose a bit of volume and weight, so after browning, weigh it out and add more un-browned butter to complete the amount for the recipe. Alternatively, you can brown a bit extra butter than needed and then just use what you need.


Blueberry muffin cookies (brown butter)

The other step I like taking in this blueberry muffin cookies recipe is that I cut in quarters half of the blueberries in the recipe. Since cookies are smaller than a muffin, you still want them to look generous on blueberries. That’s why I divide the amount of blueberries in half and cut the larger ones in quarters. The result is perfect and they distribute perfectly in the dough. You can also do the same thing with raspberries. If you have doubts about replacements and variations, send me a message on my Instagram account.


Blueberry muffin cookies (brown butter)

Blueberry muffin cookies

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Course: cookies, Dessert, desserts, Tea Time
Keyword: blueberries, blueberry, cookies, muffin
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 16 cookies
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough*

  • 130 g unsalted butter at room temperature
  • 70 g granulated sugar
  • 60 g brown sugar
  • 1 egg
  • ½ tsp vanilla extract or essence
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • tsp baking powder
  • 180 g all-purpose flour
  • 100 g blueberries

For the streusel/crumble

  • 40 g brown sugar
  • 35 g all-purpose flour
  • tsp ground cinnamon
  • 35 g unsalted butter cold from the fridge, cut up in cubes
  • tsp salt

Instructions

For the dough

  • This step is optional but I highly recommend it, browning the butter:
    Place the butter in a small pan or pot. Melt it over medium heat and mix constantly over medium heat. It will start to sizzle. Once golden, remove the butter from the pan or pot immediately. Wait for it to cool down completely, it should have a soft texture just like room-temperature butter. Weigh it and add more softened un-browned butter if needed to complete the amount needed in the recipe.
  • Using an electric mixer or a whisk, cream the butter with both types of sugar until it looks homogeneous, creamy and lighter in colour.
  • Add the egg and beat again until it looks very creamy.
  • Add the vanilla, salt, cinnamon and baking powder and mix them in.
  • Add the flour and mix it in using a spatula or if you're using an electric mixer, mix it in just enough to prevent over-beating it.
  • Cut half of the blueberries into quarters, and try to cut up the largest ones. The other half of the blueberries remain whole. Incorporate the blueberries using a spatula.
  • Use a large cookie scoop (approximately 4 tablespoons) to form the cookies and place them on a baking tray lined with baking paper or a silicone mat. Separate them well because they do expand in the oven.
  • Slightly press on them to flatten them, we still want them thick.

For the crumble/streusel

  • Place all the ingredients in a bowl and mix them using your hands.
  • Pinch the butter along with the other ingredients until you don't feel any large lumps of butter.
  • Place a generous amount of crumble on each cookie.
  • Bake the cookies in a preheated oven at 180°C/350°F for 12-15min. The edges should be slightly golden and they should be very soft, to the point where you cannot lift them from the pan without breaking them.
  • Because of the blueberries, these cookies tend to be slightly odd-shaped. As soon as you remove them from the oven and while they're hot, use a round cookie cutter or a glass or cup to surround the cookie and shake it in there in a circular motion to get it nice and round.

Notes

*I’m providing measurements in cups, but cookies are finicky so I recommend that you use weighted measurements instead.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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