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Blackberry Muffin Cookies have a delightful soft buttery texture, that’s bursting with fresh blackberries and marbled with blackberry jam. They’re a delightful twist on the classic breakfast treat. And, they’re super easy to make!
I’ve been inspired lately to gather wild blackberries from the vines and turn them into delicious treats (be sure to check out my Blackberry Clafoutis recipe). I’ve also been inspired by the blackberries themselves and the act of taking time to gather them that I’ve taken a few (maybe a lot) of pictures around the berries as well.
If you aren’t interested in these moments, please feel free to use the “jump to recipe” button to quickly pass by and get to the delicious recipe.
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Blackberry muffies
My husband asked why these are called “muffin cookies”. I explained that they’re soft and fluffy like muffins, but small and round like cookies. Maybe they are like muffin tops.
They’re certainly great breakfast cookies!
I kinda like the term “muffies” (muffins + cookies), but until that catches on, I’ll just go with the straightforward name, Blackberry Muffin Cookies.
But whatever you call them, this combination two classics results in an irresistible combination that’s just filled with fresh summer blackberries!
This recipe for blackberry cookies is adapted from Broma Bakery via Flourish Flour.
Looking for another fun colorful treat? Give my Ube Mochi Doughnuts a try! And, check out these Lavender Chocolate Chip Cookies for a fun floral cookie!
How to make these cookies
These soft cookies are super easy to make. A vanilla cookie base that’s jam packed with fresh summer blackberries and marbled with blackberry jam. Then, as if to gild the lily, they’re topped with a brown sugar streusel topping.
These are sure to disappear quickly!
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
Vanilla cookie base
Using a stand mixer fitted with the paddle attachment, a hand mixer, or a sturdy fork, beat the butter and sugar together until they become light and fluffy, about 2 minutes.
I’m a big fan of the sturdy fork; it’s how I learned to make cookies when I was a kid. You don’t need any extra equipment, you get an arm workout, and there are fewer things to clean up. But use the kitchen tools that you prefer most here.
Scrape down the sides of the bowl with a spatula. Add the egg, vanilla, and milk and mix until well combined.
In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients on low speed if using a mixer, and increase it to high until no streaks of flour remain.
Gently fold in the blackberries, ensuring they are evenly distributed throughout the dough. Be sure not to over-mix.
Blackberries are fragile critters, and will break easily. I find that a gentle mix is all that’s needed here.
Drop small spoonfuls of the jam into the dough and fold it a few times to distribute the jam. avoid excessive folding, as you’re looking to get ribbons of jam in the dough; if you overmix it will color the batter completely.
Again, be sure not to overmix so you have pretty vanilla cookie areas and blackberries and jam areas.
Streusel topping
In a separate bowl, combine all the ingredients for the streusel topping. Use a fork to mix until the mixture starts clumping together. Microwave the mixture for 5 to 10 seconds just to get it to all come together. You aren’t trying to melt it. Mix again.
Scoop out cookies
Using a medium cookie scoop, place scoops of dough onto the prepared baking sheet.
Place scoops a couple inches apart, as the cookies will spread as they bake.
Top each cookie with a generous pinch of the streusel topping, pressing it firmly into the dough.
Cookie dough scoop
Different kitchens will have different sizes of cookie dough scoops. The one I have is a medium cookie scoop, a #24 Cookie Scoop which holds 1.3 oz. of cookie dough. If you prefer measuring spoon sizes, it holds 2 Tbsp. + 2 tsp. of cookie dough (or water). And the bowl Diameter is 1 & 7/8-inch.
Anywhere near this size will work just fine.
Here’s a great resource for info on cookie dough scoops.
Using this size cookie scoop I get about 16 cookies (minus the amount of dough I may or may not have nibbled).
For these cookies I like this size scoop. It gets you a nice big cookie without feeling too ginormous.
Feel free to use a bigger or smaller cookie scoop, and adjust the baking time accordingly.
Bake cookies
Bake the cookies for 12 to 15 minutes, or until the edges are set while the centers still remain slightly doughy.
You don’t want to over bake these cookies, as they will dry out if over baked. So, opt for shorter cooking time for these.
Allow cookies to cool completely before enjoying.
Can I use frozen blackberries?
Both fresh and frozen (defrosted) blackberries will work for these cookies.
Frozen berries will be a little softer and will break apart and bleed more in the cookies. The cookies will spread a bit more with the extra moisture as well.
How do I store them?
These blackberry cookies are best when fresh out of the oven.
But they will keep well in the fridge or the freezer. After allowing them to cool, place them in an airtight container and in the fridge for up to 5 days.
I like to leave them on the counter at room temperature for an hour or so before eating them to take the chill off.
You can also keep them in the freezer for longer storage. Place them in single layer or with parchment paper between layers in an airtight container or in a freezer ziptop storage bag for up to 3 months.
Serve them up next to some of Taylor Swift’s chai cookies for a fun cookie tray!
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Recipe
Blackberry Muffin Cookies
Ingredients
For The Cookies:
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup blackberries
- 4 tablespoons blackberry jam
For the Streusel Topping:
- 3 tablespoons unsalted butter at room temperature
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- pinch salt
Instructions
- Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. Set it aside.
- Using a stand mixer fitted with the paddle attachment, a hand mixer, or a sturdy fork, beat the butter and sugar together until they become light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Scrape down the sides of the bowl with a spatula. Add the egg, vanilla, and milk and mix until well combined.1 egg, 2 teaspoons vanilla extract, 1 tablespoon milk
- In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, and salt.1 ¾ cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Slowly add the dry ingredients to the wet ingredients on low speed if using a mixer, and increase it to high until no streaks of flour remain.
- Gently fold in the blackberries, ensuring they are evenly distributed throughout the dough. Be sure not to over-mix.1 ¼ cup blackberries
- Drop small spoonfuls of jam into the dough and fold it a few times to distribute the jam. avoid excessive folding, as you’re looking to get ribbons of jam in the dough; if you overmix it will color the batter completely.4 tablespoons blackberry jam
- In a separate bowl, combine all the ingredients for the streusel topping. Use a fork to mix until the mixture starts clumping together. Microwave the mixture for 5 to 10 seconds to get it to all come together. Mix again.3 tablespoons unsalted butter, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 1/3 cup all-purpose flour, pinch salt
- Using a medium cookie scoop, place scoops of dough onto the prepared baking sheet. Place scoops a couple inches apart, as the cookies will spread as they bake. Top each cookie with a generous pinch of the streusel topping, pressing it firmly into the dough.
- Bake the cookies for 12 to 15 minutes, or until the edges are set while the centers still remain slightly doughy.
- Allow cookies to cool completely before enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Mikki McManus
Thanks for sharing! Wondering your thoughts on same recipe but subbing other fruit/jam- maybe strawberries?
Debi
Mikki, it would work well with other fruits. Strawberries would be great. I’d cut the strawberries into smaller pieces and use strawberry jam. I bet that dried strawberries would work too. You could even do a mixed berry thing with different fruits and jams in the same batch. You’ll love these cookies!