Blueberry Muffin Cookies
The perfect cookie to bake when you're craving a blueberry muffin AND a cookie! These Crumbl Cookie-Inspired Blueberry Muffin Cookies are sweet, chewy, bursting with fresh blueberries, and taste just-like your favorite blueberry muffin. SO. GOOD.
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℉
- 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
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- To make this recipe dairy-free, you can use any dairy-free butter and unsweetened plant based milk.
- To make this recipe vegan, you can use dairy-free butter, unsweetened plant based milk, and 2 ounces of aquafaba for the egg!
- Fresh blueberries can be used instead of frozen.
- Make sure your butter, milk, and egg are room temperature!
- Be careful to not over-mix the cookie dough!
- It’s best to use light colored sheet pans for these cookies.
- Feel free to poke one or two extra blueberries into any cookies that don't look like they have enough blueberry.
- This dough is VERY sticky, as the blueberries tend to pop and add extra moisture.
- Really press the streusel into the tops of the cookies to make sure it stays!
- To see if these cookies are done, use a small spatula and lift a cookie from the pan. If it's lightly browned on the bottom, the cookie should be perfectly baked!
Nutrition
Serving: 1cookieCalories: 155kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 63mgPotassium: 31mgFiber: 1gSugar: 10gVitamin A: 226IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.