Blueberry Muffin Cookies

claudine bonsu
May 14
3 min read

If there is one bake I would buy from a coffee shop, its not a croissant or a pain au chocolat - it's a blueberry muffin.

Its the soft cakey texture with the pockets of blueberry jam, and if they have a streusel topping, its gets extra points from me!

This cookie has taken all the aspects of this - a soft, lemony dough using brown butter,

covered in an equally buttery crumble, filled with a blueberry jam and a finished off with a lemon icing glaze.

I find it hard to make Browned Butter!

Check out a detailed breakdown on my Rich Tea & Early Grey Cookie post .

Recipe

Yields 5 120g cookies (adjust as needed)

Important Note: This recipe uses the pan-banging method, allowing for crisp edges but a softer centered cookie.

Ingredients

Cookie Dough

100g salted butter
110g light brown sugar
70g granulated sugar
70g soft cream cheese ( room temperature)
1 tsp apple cider vinegar (ACV) or lemon juice
1 large egg
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
150g plain/all-purpose flour
1 tbsp potato starch or cornstarch
1 tsp vanilla bean extract
zest of one lemon

Crumble

75g salted butter, melted
50g light brown sugar
70g granulated sugar
120g plain/all-purpose flour

Icing Glaze

juice of half a lemon
90g Icing sugar

Blueberry filling

Good quality blueberry jam

Special Utensils

Muffin Rings

Instructions:

Brown butter: Melt the butter over medium heat until the milk solids turn gold brown and foamy. ( Once you hear the butter stop bubbling its time to take it off). Once off the heat, add 1-2 ice cubes and let them gully melt before popping into the freezer for 10 mins. When taken out, whisk the butter using a fork, to form a more firm butter mixture. ( this happens due to the coldness of the bowl from the freezer).
Mix the lemon zest with sugar: gently press your lemon zest and sugar together, allowing the oils to pentrate the sugar, set aside.
Make the crumble: In a bowl, combine the butter, sugars and flour and using a fork, mix the ingredients together to form the crumble. The mixture shouldn't be very fine you should have small to medium clumps within the mixture. ( if you've mixed too much, use your hands and press the mixture between your fingers to create bigger clumps. Put in the fridge to chill for 10 mins.
Mix sugars and butter: In a large bowl, cream together the brown butter with the sugars and until combined ( don't worry if you have a few butter lumps in the mixture)
Add cream cheese: Mix in the cream cheese until smooth
Add egg and vanilla: Add in the egg and vanilla extract and ACV, until well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, bicarbonate soda, potato starch until well combined.
Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cookies tender. ( hands are always the best for small batches!)
Cookie Size: Shape your cookie dough to 120g sized balls, and roll them around in the remaining toasted rich tea biscuits. They don't need to be perfect balls lean on the side of irregular!
Roll dough in crumble mixture: Coat the cookie dough in the crumble mixture (don't worry if you don't get too much on, they'll be another opportunity later to add more crumble).
Chill the dough: Cover and refrigerate the dough for 1-2 hours.

Baking

Oven temperature: Preheat your oven to 356°F (180°C)
Baking time: Place your cookie dough balls in the muffin tins on a baking sheet and sprinkle more of the crumble mixture within the muffin tin. Bake for 25 minutes. At 10 minutes, take your cookies out and gently tap your baking sheet on a kitchen surface. Do this again when they reach their fully baking time. The tops should be lightly golden and the edges golden when removing the muffin tins

Final Assembly

Making the cookie holes: Let cookies cool on the baking sheet for 5 minutes, then using a small cookie/melon scoop create a well in the centre of the cookie.
Fill the wells: Fill the cookie wells with the blueberry jam
Finish: Mix your lemon jucie and icing sugar and drizzle over the cookies
Storage: Store in an airtight container at room temperature for up to a week. You can also freeze these as well.