Description
Delicious blueberry muffin cookies topped with a tangy jam, offering a balance of flavors and a texture that is both chewy and crisp.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Unsalted Butter, softened
- 2 large Brown Eggs
- 1 cup Fresh Blueberries (or frozen)
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- Jam or Spread of your choice (blueberry or raspberry recommended)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Gently fold in the fresh blueberries.
- Scoop rounded portions of dough onto the lined baking sheet, spacing them about two inches apart.
- Create a small indentation in each cookie and fill with a dollop of jam.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
Notes
For a dairy-free option, substitute coconut oil for butter. Chill the dough for 30 minutes if too soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: blueberry cookies, muffin cookies, jam cookies, dessert recipes, baking, family recipes