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.
Servings: 14 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!