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 blueberries, and taste just like your favorite blueberry muffin.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 17

Total Time: 42

Servings: cookies

Calories: 155kcal

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

Storage: Although these cookies are best when eaten fresh, they can be stored in the following ways.

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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