Blueberry Muffin Cookies
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Soft and chewy sugar cookies meet the juicy sweetness of blueberries in these Crumbl-inspired Blueberry Muffin Cookies. Topped with a buttery cinnamon streusel, these cookies are bursting with flavor and perfect for any occasion.
One Reader Says…
If you’ve ever wished for the flavor of a blueberry muffin in cookie form, this recipe is your dream come true. These cookies are simple to make and deliver on both taste and texture. With a chewy sugar cookie base, juicy blueberries mixed into the dough, and a sweet cinnamon streusel topping, they’re a treat you’ll bake on repeat.
Making The Best Cookies Starts Here
- Room Temperature Ingredients: Ensure your butter, milk, and egg are at room temperature (70°F/21°C) for a smooth dough and even mixing.
- Use Frozen Blueberries: Because they pop once thawed (which makes the dough a bit sticky), lots of blueberry flavor gets mixed into the dough. Just be careful not to over mix.
- Press the Streusel: Gently press the streusel topping into the dough to keep it from falling off during baking.
- Light-Colored Pans: Use light-colored sheet pans to avoid over-browning the bottoms.
- Check for Doneness: Lift a cookie with a thin spatula—if the bottom is lightly browned, they’re ready!
Blueberry Muffin Cookie Ingredients
There are 2 parts to these cookies: the cookie dough and the streusel that goes on top.
Make the streusel first using granulated sugar, ground cinnamon, all purpose flour, and salted butter.
Mix the sugar, flour, and cinnamon together, and then cut the butter in with a pastry blender or rub it in with your fingers.
To make the cookies
You’ll need salted butter, granulated sugar, a large egg, whole milk, vanilla extract, all purpose flour, baking powder, baking soda, and frozen blueberries.
These cookies are made by beating the butter and sugar; adding the egg, vanilla, and milk; and stirring in the flour and leavening just like all of our chewy sugar cookies. But instead of folding in sprinkles to make funfetti cookies, we are folding in blueberries.
Scoop the dough onto a parchment paper lined sheet pan, press the streusel on top, and bake.
Substitutions
- Fresh Blueberries: Can be used instead of frozen, but note that the flavor won’t be as intense.
- Unsalted Butter: Swap salted butter for unsalted by adding a pinch of salt to the streusel and ⅓ teaspoon salt to the cookie dough.
- Dairy-Free Options: Substitute dairy-free butter and unsweetened plant-based milk for a dairy-free version.
- Vegan Adjustments: Use dairy-free butter, unsweetened plant-based milk, and 2 ounces of aquafaba as an egg replacement.
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Blueberry Muffin Cookies
Ingredients
Streusel
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 2½ Tablespoons all purpose flour
- 1½ Tablespoons salted butter, room temperature
Cookies
- ⅔ cup salted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg, room temperature
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
- 2¼ cups all purpose flour
- ⅛ teaspoon baking powder
- 1/16 teaspoon baking soda
- 1½ cups frozen blueberries
Instructions
Streusel
- In a small bowl, combine sugar, cinnamon, flour, and butter.
- Cut in butter with a pastry knife or fork. Set aside.
Cookies
- Heat oven to 350℉/177℃.
- Line 2 baking sheets with parchment paper. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add egg, milk, and vanilla.
- Beat well.
- Add flour, baking powder, and baking soda.
- Mix only until combined.
- Fold in blueberries.
- Use a 1½ Tablespoon cookie scoop to portion dough onto prepared sheet pans.
- Press to flatten slightly.
- Top each cookie with streusel.
- Bake until bottoms are starting to brown, about 15-17 minutes.
Notes + Tips!
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a freezer safe container or zip top bag for up to 3 months.
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Hello,
I Love your blog!! Love the blueberry Crumbl Cookies!! I would Love to see more Crumbl Cookie recipes!!
Hugs,
Teresa
Hi Teresa! Thank you so much 🥰 We definitely would love to make some more crumbl cookies in the near future. These were so much fun (and tasted SO good!). Any favs you’d like to see on the blog? x, Caylie