Blueberry Muffin-Top Streusel Cookies

Inspired by Broma Baker, Made with a Few Hollow Quill Twists 🫐

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Blueberry Muffin-Top Cookies

Prep Time: 15 MIN Cook Time: 15 MIN

Inspired by Broma Bakery, Made with a Few Cab & Chaos Twists

E. Lynn Jimenez | Cabernet & Chaos Kitchen

Prep Time: 15 MIN Cook Time: 15 MIN Total Time: 30 Min Yield: 12 Cookies

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Hey, I'm E. Lynn — the messy bun behind Cabernet & Chaos Kitchen by The Hollow Quill. I bake like I live: a little wine, a lot of heart, and usually with something falling off the counter.

Thanks for being in my little corner of the kitchen.

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Blueberry Muffin-Top Cookies

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If you know me, you know I have absolutely no self-control when it comes to sweets. Cookies? I’m in. Cake? Just like the Strawberry Short Cake I recently dished up. Save me a slice.

Anything with a flaky pie crust? I already have a fork.

Dessert is my love language.

So when I came across Broma Bakery's Blueberry Muffin Cookies — juicy blueberries, buttery streusel, sweet glaze, oversized bakery-style — I knew they had to hit my baking list.

I didn't follow it exactly though. I was out of blueberry jam and subbed seedless raspberry jam, plus a splash of almond extract instead of vanilla. Blueberry + almond is undefeated. Here's my version…

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Ingredients for blueberry muffin-top cookies

Raspberry Jam (sub for blueberry jam)

Blueberries

Unsalted Butter

Granulated Sugar

Light Brown Sugar

Eggs

Almond Extract (sub for vanilla)

All Purpose Flour

Baking Powder

Baking Soda

Salt

Tools You’ll Need

Baking sheets

Stand Mixer

Cookie scoop

Glass mixing bowls

Cooling rack

Silicon baking mats

Measuring cups

Measuring spoons

MY BAKING ESSENTIALS

Everything I used for these Blueberry Muffin Cookies 🍪

Get My Cookie-Baking Essentials on my Amazon Storefront 🛍️

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Blueberry Muffin-Top Cookies

BLUEBERRY MUFFIN-TOP COOKIES WITH RASPBERRY SWIRL & ALMOND STREUSEL

A soft, bakery-style cookie with crisp golden edges, juicy blueberries in every bite, buttery cinnamon streusel, and a raspberry jam swirl that adds the perfect surprise.

YIELD: 18 oversized cookies | PREP: 15 mins | BAKE: 12-15 mins

For The Cookies

• 1/2 cup (113g) unsalted butter, room temperature

• 3/4 cup (150g) granulated sugar

• 1 large egg

• 2 tsp almond extract

• 1 3/4 cup (220g) all-purpose flour, spooned and leveled

• 1 Tbsp whole milk

• 1/2 tsp fine sea salt

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 1 1/4 cup (185g) fresh blueberries

• 4 Tbsp seedless raspberry jam

For The Streusel Topping

• 3 Tbsp (42g) unsalted butter, room temperature

• 2 Tbsp (25g) light brown sugar, packed

• 2 Tbsp (25g) granulated sugar

• 1/3 cup (42g) all-purpose flour

• Pinch of cinnamon + pinch of salt

Instructions

1. Prep: Preheat to 350°F. Line baking sheet with parchment.

2. Cream: Beat butter + granulated sugar 2 mins until fluffy. Scrape bowl, add egg + almond extract, beat 2 mins more.

3. Dry: On LOW, add flour, baking powder, baking soda, salt. Mix until just no dry streaks.

4. Wet: Add milk, mix just until combined. Fold in blueberries gently.

5. Swirl: Drop jam over dough and fold 3-4 times only — you want big jammy pockets, not pink dough.

6. Streusel: In separate bowl, fork together all streusel ingredients until crumbly.

7. Scoop: Large cookie scoop (3 Tbsp). Press generous streusel into tops.

8. Bake: 12-15 mins, until edges are set and lightly golden. Centers will look a little doughy — that's perfect. Cool 10 mins on sheet.

Hollow Quill Tip: Don't over-mix after adding jam or your cookies will spread. And press that streusel IN — don't just sprinkle.

Inspired by Broma Bakery's Blueberry Muffin Cookies, with my raspberry-almond twist.

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Bake the cookies. Blend the smoothie. Call it balance. 💙

Start your morning with a protein-packed Daily Harvest Smoothie alongside these bakery-style Blueberry Muffin Streusel Cookies for the ultimate breakfast treat.

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