You need blueberry muffin cookies in your life! They’re everything you love about a blueberry muffin, but in cookie form – a flavorful blueberry cookie base topped with streusel crumble. YUM!
Muffins are one of my very favorite breakfast foods. They’re an easy grab-and-go breakfast, they’re delicious, and most importantly, they’re BOMB with a hot cup of coffee. We always have muffins sitting on our counter at home. I’ve never met a muffin flavor that I didn’t like, but blueberry muffins will always be my number one.
Of course I had to turn the iconic blueberry muffin into a cookie. There were several components that were nonnegotiable for this blueberry muffin cookie recipe. They are as follows:
- In my opinion, what makes or breaks a muffin is whether or not they’re moist. This cookie had to be moist.
- Nobody wants a blueberry muffin that has two blueberries in it. This muffin cookie had to be FILLED with blueberries.
- My favorite part about a blueberry muffin is the streusel on top. These 100% had to be blueberry muffin cookies WITH streusel.
I’m happy to report that my blueberry muffin cookie recipe has all of the above components. They are SO DANG GOOD! Like the kind of good that can be a little dangerous. You know, like when you go to have just one cookie and it turns into five? Yeah, THAT GOOD! Oh and I double dog dare ya to try this cookie with your morning coffee. Do it at your own risk though, you just might get addicted.
Blueberry Muffin Cookie Ingredients
Streusel
- unsalted butter
- granulated sugar
- all purpose flour
- salt
Cookie Base
- unsalted butter
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
- blueberries
How to Make Blueberry Muffin Cookies
- Make the streusel. Whisk together flour, sugar, and salt. Add in butter and work together with your fingers until a streusel forms. Cover and place in the refrigerator.
- Make the dough. Cream together butter and sugar. Add in egg and vanilla. Mix until just combined. In a separate bowl combine the flour, baking soda, baking powder and salt. Whisk together and add to wet ingredients. Mix until dough forms. Gently fold in blueberries.
- Roll into balls and top with streusel. Scoop the dough and roll into balls. Press the streusel onto the top of the dough. Make sure the streusel covers the top of the dough ball.
- Bake in batches. Place 6-8 cookies on a prepared baking sheet and put them in the oven.
- Let cool. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Transfer the cookies to a wire rack or parchment paper to finish cooling.
- Enjoy!
Fresh Blueberries VS Frozen Blueberries
I have made this recipe using both fresh blueberries and frozen blueberries. There is a very obvious winner between the two. Are you ready for it? DRUM ROLL PLEASE! Fresh blueberries definitely take the cake. Or shall we say cookie?
So why are fresh blueberries better for this recipe? It has zero to do with taste. Both fresh and frozen blueberries made a delicious cookie. It has more to do with the dough and texture of the cookie. Fresh blueberries make a very easy to work with dough. You just put all the ingredients into a bowl, do the thing and BAM you’ve got some dough ready to go.
It’s not that simple with frozen blueberries. The second that you dump the frozen blueberries into the dough to start folding them in, you have time working against you. The frozen blueberries start thawing quickly and it makes a mess. It turns the dough blue and purple and the moisture from the berries makes the dough really sticky and wet.
Does this mean that you cannot use frozen blueberries if that’s all you have? Absolutely not. You can still use them and make a delicious cookie. You’re just going to need to work lightening fast, be extra gentle and likely will need to add extra flour to your dough to make up for the extra moisture. You can probably get away with an extra 1/4 cup, but you can use your best judgement based off of how sticky the dough feels.
Questions About My Blueberry Muffin Cookie Recipe
How should I store my blueberry muffin cookies?
Blueberry muffin cookies are best fresh but they can definitely be stored to eat at a later time too. Once the cookies are completely cooled and ready to be stored, place them into an airtight container. Because the cookies have blueberries in them, I keep them in the refrigerator. They are SOOOO good chilled.The cookies can be stored for 4-5 days.
You can also freeze the cookies. Place the cookies on a baking sheet and flash freeze them. Once they are frozen you can stack them in an airtight container to store in the freezer. Flash freezing them while they are in a single layer helps the cookies not stick together when they are stacked.
Why did my dough turn blue/purple?
You may have over mixed your blueberries. Next time, be sure to gently fold in the blueberries. If you used frozen blueberries, they tend to be a lot messier and bleed throughout the dough more. Fresh blueberries do not dye the dough as much.
Why is my dough so wet?
If you used frozen blueberries, the moisture in them can make the dough a little bit more wet. You can try adding in an extra 1/4 cup of flour to help with the moisture.
That’s it for this recipe. I hope these blueberry muffin cookies bring all my blueberry muffin loving peeps some extra sweetness into your homes. Happy baking! Until the next cookie, friends.
Hugs & Cookies,
Kayla
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Blueberry Muffin Cookies
- Total Time: 29 minutes
- Yield: 15 cookies 1x
Description
You need blueberry muffin cookies in your life! They’re everything you love about a blueberry muffin, but in cookie form – a flavorful blueberry cookie base topped with streusel crumble. YUM!
Ingredients
Streusel
- 2 1/2 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup all purpose flour
- pinch of salt
Cookie Base
- 3/4 cups unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries, fresh
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside for later.
- Start by making the streusel topping. In a medium bowl combine the flour, granulated sugar and salt. Whisk together. Cube the butter and add it into the mixture. Work it all together with your fingers until small clumps form. Cover and put the bowl in the refrigerator until later.
- Cream together the butter and sugar until smooth.
- Add in the egg and vanilla extract and mix until just combined.
- In a separate bowl combine the flour, baking soda, baking powder and salt. Whisk together and then slowly add to your wet ingredients. Mix until a dough forms.
- Gently fold in blueberries.
- Scoop the dough and roll into balls. Place the dough balls on your prepared baking sheet.
- Top each dough ball with streusel, making sure to press the streusel into the dough. You can use as much or as little as you would like. I made sure the entire top of my dough ball was covered. I saved the remaining streusel for sprinkling over my baked cookies while they cool.(This is not necessary. It just makes them look extra pretty and who doesn’t love extra streusel?)
- Bake the cookies for 14-15 minutes or until the edges of the cookies are a slight golden color. The cookies will continue to bake on the baking sheet once you remove them from the oven.
- Remove the cookies from the oven and let cool on the baking sheet for approximately 10 minutes. Transfer to a wire rack or parchment paper to finish cooling.
- You know the drill…taste the goodness that you just made!
Notes
- If using frozen blueberries and you’re finding that your dough is too wet, you might try adding an extra 1/4 cup of flour
- If using frozen blueberries you need to work fast. Make all of the dough balls at once and stick the ones that you aren’t baking into the freezer. Your dough will be a mess if you work slow.
- Make sure to gently fold in the blueberries. Do not over mix.
- I used a cookie scoop that holds approximately 3-4 tablespoons of dough to make my dough balls.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: blueberry muffin cookies, blueberry muffin cookie, muffin cookies, blueberry muffin
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