Blueberry Muffin Cookies
These blueberry muffin cookies turn a classic bakery treat into cookie form! Sweet blueberries are nestled into a rich, chewy cookie base, and it’s all topped with a sugary cinnamon streusel.
If you love a moist, fluffy, bakery-style blueberry muffin, you’ll absolutely love these blueberry muffin cookies! These chewy cookies are filled with juicy, sweet blueberries and topped with that classic streusel we all know and love. They bake up thin and moist and chewy, and you can bake them after a 2-hour chill, or just freeze the cookie dough to bake off later whenever you get a craving for a sweet treat (my preferred method of enjoyment)! This streusel topping uses solely brown sugar so it’s a bit meltier and chewier than a traditional recipe, so see the kitchen tips section below for substitutions if you want a more classic streusel. You can dress these cookies up with some extra cane sugar or an icing drizzle, or simply enjoy as-is for that iconic bakery muffin flavor–just in cookie form.
Here are some more cookie recipes you’ll love: Chocolate Cherry Amaretto Cookies, S’mores Cookies, and Chocolate Covered Strawberry Cookies.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make these blueberry muffin cookies:
- Baking sheet
- Cookie scoops
- Parchment paper
- Cookie cutters
- Flour
- Granulated sugar
- Light brown sugar
- Blueberries
- Butter
- Eggs
- Vanilla extract
- Cinnamon
- Baking soda
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add icing. The only thing that could really make these cookies any better is a drizzle of a simple icing on top.
- Add more fruit. Really any berry can be used in this recipe, so if blackberries or raspberries are more your speed, try them out – just don’t skip the streusel topping!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- If you want the streusel topping to be more crumbly rather than chewy, swap the light brown sugar for ½ cup granulated sugar!
- When in doubt, scoot! Cookies rarely end up baking in perfect circles, so if you use a large glass or a round cookie cutter, you can scoot around the cookies on the baking sheet when they’re still warm in order to make them as even as possible.
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Blueberry Muffin Cookies
Ingredients
For the cookies:
- ½ cup unsalted butter room temp
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg room temp
- 1 tbsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup blueberries (80g)
For the streusel topping:
- ¼ cup unsalted butter room temp
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ tsp cinnamon
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until fully mixed and fluffy. Add in the egg, beating until combined, then repeat with the vanilla extract.
- In a separate bowl, mix together the flour, baking soda, and salt, then add the dry mixture into the wet mixture and beat until just combined.
- Gently fold in the blueberries until evenly dispersed through the cookie dough.
- Use a cookie scoop to evenly form 12-14 balls of dough. Chill the dough balls in the fridge for at least 2 hours or covered overnight.
- Preheat the oven to 350ºF and prepare a baking sheet with parchment paper.
- In a small bowl, mix the butter, flour, brown sugar, and cinnamon by hand until the mixture resembles wet sand and is slightly crumbly.
- Arrange the cookies at least 3 inches apart on the baking sheet, then gently press a small handful of streusel onto the tops of each dough ball. Save any extra streusel.
- Bake cookies for 10 minutes, then remove from oven and add any extra streusel evenly to the tops of the cookies. Return to the oven and bake cookies for another 5-8 minutes, until the edges have become golden.
- Use a round cookie cutter or a large cup to scoot the cookies into even circles, then let them rest at room temperature for at least 5 minutes to finish baking before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- If you want the streusel topping to be more crumbly rather than chewy, swap the light brown sugar for ½ cup granulated sugar!
- When in doubt, scoot! Cookies rarely end up baking in perfect circles, so if you use a large glass or a round cookie cutter, you can scoot around the cookies on the baking sheet when they’re still warm in order to make them as even as possible.
- Add icing. The only thing that could really make these cookies any better is a drizzle of a simple icing on top.
- Add more fruit. Really any berry can be used in this recipe, so if blackberries or raspberries are more your speed, try them out – just don’t skip the streusel topping!
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