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
Units
Scale
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