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Clean recipe · wellmadebykiley.com

Brown Butter Blueberry Muffin Cookie Skillet

This Brown Butter Blueberry Muffin Cookie Skillet is soft and gooey in the center with perfectly chewy, golden edges. It’s studded with juicy, tart blueberries and swirled with luscious ribbons of blueberry preserves. Topped with a buttery streusel and served warm with a scoop of vanilla ice cream, it’s the ultimate mash-up of a bakery-style muffin and a fresh-baked cookie—all in one skillet!

Original recipe: wellmadebykiley.com

Yield:
12 servings
Prep:
15 min
Cook:
40 min
Total:
1 hr 5 min
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Brown Butter Blueberry Muffin Cookie Skillet

Ingredients

  1. 1 cup (226g) salted butter
  2. 3/4 cup (195g) brown sugar
  3. 3/4 cup (165g) granulated sugar
  4. 2 eggs, at room temperature
  5. 2 tbsp (30ml) heavy cream, at room temperature (substitution: milk of choice)
  6. 1 tbsp (12g) vanilla extract
  7. 3 1/2 cups (450g) all-purpose flour
  8. 1 tsp (6g) salt
  9. 1 1/2 tsp (6g) baking powder
  10. 1/2 tsp (3g) baking soda
  11. 1 3/4 cups (290g) fresh blueberries
  12. 1/2 cup (165g) blueberry preserves or jam
  13. 6 tbsp (85g) salted butter, at room temperature
  14. 1/4 cup (65g) brown sugar
  15. 3 tbsp (35g) granulated sugar
  16. 2/3 cup (85g) all-purpose flour
  17. 1 tsp (3g) cinnamon
  18. 1/2 tsp (3g) salt

Instructions

  1. Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter; set aside.
  2. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Set aside and allow to cool slightly.
  3. While cooling, prepare the streusel topping. In a medium bowl, combine all of the ingredients and use your hands or a fork to mix until the mixture is crumbly and resembles wet send. Set aside.
  4. In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Once the brown butter is slightly cooled, add both sugars and whisk until combined.
  6. Whisk in the eggs fully combined and lighter in color. Then whisk in the heavy cream and vanilla until combined.
  7. Add the dry ingredients to the wet. Use a wooden spoon or spatula to mix until just combined. Then, GENTLY fold in the blueberries.
  8. Add dollops of the blueberry preserves all over the dough in the bowl, and GENTLY fold the dough a few times to disperse the preserves.
  9. Transfer and press the batter into the prepared skillet, making sure it is in an even layer. Then sprinkle the streusel all over the top.
  10. Bake at 350F for 35-40 minutes, or until the edges are golden brown, the and the center has puffed yet is still slightly gooey in the middle.
  11. Remove and allow to cool for at least 10 minutes before serving.
  12. Serve the cookie skillet warm with a dusting of powdered sugar and a scoop of vanilla ice cream, if desired.