Description
These Blueberry Muffin Cookies blend the flavors of classic muffins with the joy of cookies. With fresh blueberries and a touch of cinnamon, they offer a lovely treat that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 6 tbsp unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 3 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups white granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp honey
- 2 large eggs, room temperature
- 1 1/3 cups fresh blueberries
- 4 tbsp blueberry jam
Instructions
- In a small bowl, combine sugar, brown sugar, flour, and cinnamon. Stir in melted butter and refrigerate to set.
- In another bowl, cream the room temperature butter and granulated sugar until fluffy.
- Mix in the eggs, vanilla extract, and honey until well combined.
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the blueberries and blueberry jam.
- Drop spoonfuls of the dough onto a baking sheet and bake until golden brown.
Notes
You can use frozen blueberries if fresh ones are not available.
For an extra touch, sprinkle some coarse sugar on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg