Name: Blueberry Muffin Cookies Jam: A Perfect Fusion of Flavors
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon lemon zest; 1/2 cup sour cream (or Greek yogurt for a thicker texture); 1 cup fresh blueberries (or frozen, thawed and drained); ; 1 cup fresh blueberries (or frozen, thawed); 1/2 cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the jam)

What happens when you combine the soft, buttery goodness of cookies with the fruity burst of blueberry muffins and the sweetness of jam? You get an irresistible treat that’s perfect for any occasion—Blueberry Muffin Cookies Jam! This delightful hybrid dessert is a unique and creative way to enjoy the flavors of blueberry muffins and jam in one scrumptious bite. Whether you’re baking for a special occasion or just looking for a comforting snack, these cookies will surely hit the spot. They’re packed with flavor, texture, and just the right amount of sweetness.

In this article, we’ll walk you through how to make Blueberry Muffin Cookies Jam from scratch. We’ll cover everything from ingredients to step-by-step instructions, helpful tips, and variations. So, roll up your sleeves and let’s get baking!

Ingredients

To make Blueberry Muffin Cookies Jam, you’ll need the following ingredients. This recipe yields approximately 24 cookies.

For the Cookies:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (for a citrusy kick)
1/2 cup sour cream (or Greek yogurt for a thicker texture)
1 cup fresh blueberries (or frozen, but thaw and drain them first)

For the Jam:

1 cup fresh blueberries (or frozen, thawed)
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the jam)

Instructions

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal and even baking.

In a medium-sized bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This ensures that your dry ingredients are well-mixed and the cookies will rise properly.

In a separate, larger bowl, cream the 1/2 cup softened butter and 3/4 cup granulated sugar using an electric mixer on medium speed for about 3-4 minutes. The butter and sugar should form a light and fluffy mixture.

Add the 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and continue mixing until fully combined. Stir in the 1/2 teaspoon lemon zest to give the dough a burst of fresh citrus flavor.

Now, alternate adding the dry ingredients and 1/2 cup sour cream into the wet mixture. Start by adding about a third of the dry ingredients, followed by half of the sour cream, mixing gently after each addition. Continue until everything is combined, and the dough is thick and creamy.

Fold in the 1 cup fresh blueberries gently, taking care not to mash them too much.

Step 2: Prepare the Jam

While the dough is chilling, you can prepare the blueberry jam. In a medium saucepan, add the 1 cup fresh blueberries, 1/2 cup granulated sugar, and 2 tablespoons lemon juice. Cook this mixture over medium heat, stirring occasionally, for about 5-7 minutes, until the blueberries begin to break down and release their juices.

In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add this slurry to the blueberry mixture and stir well. Continue cooking for an additional 3-4 minutes, allowing the mixture to thicken into a jam-like consistency. Once thickened, remove from the heat and let it cool completely.

Step 3: Form and Bake the Cookies

Once the dough has chilled for about 15-20 minutes in the fridge, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Using your thumb, gently press a small indentation into the center of each dough ball to create a space for the blueberry jam. Carefully spoon about 1 teaspoon of the cooled blueberry jam into each indentation. Be careful not to overfill, as the jam can spill over during baking.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies have set. Keep an eye on them as baking times can vary slightly depending on your oven. Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Conservation and Storage

To store your Blueberry Muffin Cookies Jam and keep them fresh, follow these simple guidelines:

Room Temperature: Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days.
Refrigeration: If you’d like them to last longer, refrigerate the cookies in an airtight container for up to 1 week. They will stay fresh and soft.
Freezing: These cookies freeze exceptionally well. After baking, let the cookies cool completely. Place them in a single layer on a baking sheet and freeze for about 2 hours before transferring them to a freezer-safe bag or container. You can freeze them for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them in the oven for a few minutes.

Variations

While this Blueberry Muffin Cookies Jam recipe is delightful on its own, there are several ways to switch it up to suit your personal preferences:

Fruit Variations: Substitute the blueberries with other fruits like raspberries, blackberries, or strawberries to create different fruity jam flavors.
Nuts and Spices: Add chopped walnuts, pecans, or almonds to the dough for an extra crunch. You can also sprinkle ground cinnamon or nutmeg into the dough for a warm, spiced flavor.
Gluten-Free Option: Use a gluten-free flour blend as a substitute for regular all-purpose flour to make this recipe gluten-free. Just ensure that the baking powder and soda you use are also gluten-free.
Lemon Curd Center: For a citrusy twist, replace the blueberry jam with homemade or store-bought lemon curd in the center of each cookie.

Serving Suggestions

These Blueberry Muffin Cookies Jam are perfect for a wide variety of occasions. Here are a few serving ideas:

Breakfast Treat: Enjoy a couple of cookies with your morning coffee or tea. They pair wonderfully with a hot cup of chai tea, black tea, or a latte.
Brunch Favorite: Serve them at a weekend brunch alongside fresh fruit, yogurt, and a drizzle of honey for a light yet satisfying spread.
Dessert: These cookies make a delightful dessert after dinner. Serve them on their own, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Gift Idea: Package these cookies in a decorative tin and gift them to friends or family for birthdays, holidays, or as a thoughtful gesture of appreciation.

Conclusion

Blueberry Muffin Cookies Jam is a creative and delicious dessert that combines the best of both worlds—cookie and muffin! The soft, buttery texture of the cookies pairs perfectly with the sweet, fruity blueberry jam in the center. This recipe is not only versatile and customizable, but it’s also simple enough to be made at home with minimal ingredients. Whether you enjoy them as an afternoon snack, a brunch treat, or a sweet ending to your dinner, these cookies are sure to become a new favorite. With the option to adjust the fruit flavors, add in your favorite nuts, or even switch up the jam, the possibilities are endless. Enjoy baking and sharing these tasty treats with loved ones!

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Blueberry Muffin Cookies Jam: A Perfect Fusion of Flavors

Author: hafsahafsa
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Blueberry Muffin Cookies Jam is the perfect combination of soft, buttery cookies and sweet, fruity blueberry jam. This innovative treat brings the comfort of a muffin together with the charm of a cookie, resulting in a flavorful dessert that’s perfect for any occasion. Whether you’re preparing for a casual afternoon tea or want a show-stopping dessert for a special event, these cookies are sure to be a hit. The blueberry jam in the center adds a delightful burst of flavor, making these cookies truly irresistible.

Ingredients

Scale

For the Cookies:

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1/2 cup sour cream (or Greek yogurt for a thicker texture)

1 cup fresh blueberries (or frozen, thawed and drained)

For the Jam:

1 cup fresh blueberries (or frozen, thawed)

1/2 cup granulated sugar

2 tablespoons lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken the jam)

Instructions

Step 1: Prepare the Cookie Dough

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal of the cookies and even baking.

In a separate, large bowl, cream together the 1/2 cup softened butter and 3/4 cup granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.

Add the 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and continue to beat until fully incorporated. Stir in the 1/2 teaspoon lemon zest for a fresh citrus flavor.

Gradually alternate adding the dry ingredients and 1/2 cup sour cream into the wet mixture, starting with a third of the dry ingredients, followed by half of the sour cream. Continue mixing gently after each addition until the dough is smooth and creamy.

Gently fold in the 1 cup fresh blueberries, being careful not to break them up too much.

Step 2: Prepare the Jam

In a medium saucepan, combine the 1 cup blueberries, 1/2 cup sugar, and 2 tablespoons lemon juice. Cook this mixture over medium heat for 5-7 minutes, stirring occasionally, until the blueberries start to break down and release their juices.

In a small bowl, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Stir this mixture into the blueberry sauce, and continue cooking for another 3-4 minutes until the jam thickens. Remove the pan from the heat and let the jam cool to room temperature.

Step 3: Form and Bake the Cookies

After chilling the dough for about 15-20 minutes in the refrigerator, scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Using your thumb, gently press an indentation into the center of each dough ball to make space for the blueberry jam.

Spoon about 1 teaspoon of the cooled blueberry jam into the indentation of each cookie. Be careful not to overfill, as the jam can spill over during baking.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies have set. Check the cookies after 10 minutes, and adjust the baking time if necessary.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Blueberries: Fresh blueberries will give the best texture and flavor, but frozen blueberries can also be used. If using frozen, be sure to thaw and drain them to avoid excess moisture in the dough.

Jam Consistency: The blueberry jam should be thick but still spreadable. If you prefer a thicker jam, you can increase the cornstarch slightly.

Flavor Variations: Feel free to use other fruits like raspberries or blackberries in place of the blueberries to create a different flavor of jam.

Dough: If the dough is too sticky to handle, chill it in the refrigerator for an additional 15-20 minutes before forming the cookies.