Blueberry Muffin Cookies
These Blueberry Muffin Cookies combine the soft, tender crumb of a muffin with the perfectly portioned convenience of a cookie. Bursting with juicy blueberries and topped with a sweet, crumbly cinnamon streusel, every bite feels like a special occasion. Ready in under 30 minutes with simple pantry staples, they're perfect for breakfast, snacks, or any gathering.
Equipment
- Large mixing bowl
- Medium mixing bowl For streusel and dry ingredients
- Electric mixer Hand or stand mixer
- Measuring cups and spoons
- Cookie scoop 2-tablespoon size for uniform cookies
- Baking sheets Two sheets needed
- Parchment paper or silicone baking mats
- Wire cooling rack
- Fork or pastry cutter For making the streusel
- Spatula For folding blueberries and transferring cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter 113g, 1 stick, softened to room temperature
- 3/4 cup granulated sugar 150g
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract substitute with additional vanilla extract if preferred
- 1 3/4 cups all-purpose flour 220g, spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup whole milk 60ml, or substitute almond/oat milk for dairy-free
- 1 1/2 cups fresh or frozen blueberries about 225g; if frozen, pat dry and use straight from freezer
For the Streusel Topping
- 1/4 cup all-purpose flour 30g
- 1/4 cup granulated sugar 50g
- 2 tbsp cold unsalted butter 28g, cubed
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats. If using frozen blueberries, pat them dry with paper towels.
- In a medium bowl, combine flour, sugar, and cinnamon, then cut in cold cubed butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate until needed.
- Beat softened butter and sugar together on medium speed for 2–3 minutes until light, fluffy, and pale in color, scraping down the bowl as needed.
- Beat in the egg, vanilla extract, and almond extract on medium speed for about 30 seconds until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
- Add half the flour mixture to the butter mixture on low speed, mix in the milk, then add the remaining flour and mix until just combined — do not overmix. The dough will be thick and slightly sticky.
- Using a spatula, gently fold the blueberries into the dough, taking care not to crush them, until evenly distributed.
- Use a 2-tablespoon cookie scoop to portion dough onto prepared baking sheets, spacing cookies about 2 inches apart (about 24 cookies total).
- Sprinkle a generous amount of chilled streusel over each cookie and gently press it in so it adheres during baking.
- Bake for 12–14 minutes, rotating pans halfway through, until edges are lightly golden and centers still look slightly soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely — or enjoy warm!
Notes
- Don't overmix the dough once the flour is added — this keeps the cookies soft and tender.
- Use cold butter for the streusel so it stays crumbly and doesn't melt into the cookies before baking.
- If using frozen blueberries, do not thaw them — add straight from the freezer after patting dry to prevent excess moisture and spreading.
- Toss blueberries in 1 tablespoon of flour before folding in to help prevent them from sinking to the bottom.
- If the dough is too soft or sticky (especially in warm kitchens), refrigerate for 15–20 minutes before scooping.
- Remove cookies from the oven when centers still look slightly underdone — they continue to set as they cool on the pan.
- For gluten-free cookies, substitute a 1:1 gluten-free baking flour blend. For dairy-free, use coconut oil and almond or oat milk.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, refrigerated up to 1 week, or frozen up to 3 months.
- To freeze unbaked dough, scoop portions onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
- Reheat cookies in a 300°F oven for 5 minutes, or microwave for 10–15 seconds to restore that fresh-baked softness.
Nutrition
Serving: 1CookieCalories: 115kcalCarbohydrates: 18gProtein: 1.5gFat: 4.5gSaturated Fat: 2.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.2gCholesterol: 20mgSodium: 70mgPotassium: 40mgFiber: 0.5gSugar: 10gVitamin A: 3IUVitamin C: 2mgCalcium: 2mgIron: 3mg
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