Blueberry muffin cookies are a soft and chewy sugar cookie full of fresh blueberries and topped with a streusel.
These cookies taste just like a blueberry muffin! This recipe is easy to make and requires no chill time!
WHY YOU’LL LOVE THEM
Tastes amazing. These cookies taste just like a blueberry muffin. The sweetness of the cookies mixed with the slight tartness of the blueberries go so well together.
No chill time. This cookie dough requires no chilling.
Perfect texture. These cookies are soft and chewy .
INGREDIENTS
- Butter- This recipes use salted butter at room temperature.
- White sugar
- Egg- 1 large whole egg.
- Vanilla extract
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Blueberries- I use fresh blueberries.
STEP BY STEP INSTRUCTIONS
Streusel Topping
In a bowl whisk together white sugar, brown sugar, flour, and cinnamon.
Add in the butter and mix together until a crumble texture is achieved. Set aside.
Blueberry Cookies
Preheat oven to 350 F and lining baking trays with parchment paper.
In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.
Add in the egg and vanilla extract and mix till well combined.
In a separate bowl whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix till well combined.
Fold in the blueberries.
Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart.
Top each cookie dough ball with the streusel. Be sure to add a little on the sides as well.
Bake for 13 minutes or until cookies are just starting to turn brown on the bottom.
Let cool on the baking sheet before moving. The cookies may look a little under done but will continue to cook on the hot pan and stiffen up.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls up to 3 months. They will need a minute or two extra time to bake.
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes you can! You can scoop out 1.5t tbsp of dough and bake for 9 minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these blueberry muffin cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- White Chocolate Raspberry Cookies
- Strawberry Oatmeal Bars
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- Strawberry Streusel Muffins
- Strawberry Pop Tart Cookies
Blueberry Muffin Cookies
Equipment
- large and medium mixing bowls
- baking sheets
- parchment paper
Ingredients
Blueberry Muffin Cookies
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 & 1/2 C fresh blueberries
Streusel Topping
- 6 tbsp salted butter softened
- 1/4 C white sugar
- 1/4 C brown sugar
- 2/3 C all purpose flour
- a pinch cinnamon
Instructions
Streusel Topping
- In a bowl whisk together white sugar, brown sugar, flour, and cinnamon.1/4 C white sugar, 1/4 C brown sugar, 2/3 C all purpose flour, a pinch cinnamon
- Add in the butter and mix together until a crumble texture is achieved. Set aside.6 tbsp salted butter
Blueberry Cookies
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.1 C salted butter, 1 & 1/3 C white sugar
- Add in the egg and vanilla extract and mix till well combined.1 large egg, 2 tsp vanilla extract
- In a separate bowl whisk together flour, baking soda, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Add the dry ingredients to the wet and mix till well combined.
- Fold in the blueberries.1 & 1/2 C fresh blueberries
- Scoop out 3 tbsp worth for dough and shape into a ball. Place on the baking sheet 2 inches apart.
- Top each cookie dough ball with the streusel. Be sure to add a little on the sides as well.
- Bake for 13 minutes or until cookies are just starting to turn brown on the bottom.
- Let cool on the baking sheet before moving. The cookies may look a little under done but will continue to cook on the hot pan and stiffen up.
Notes
Mary
Would you be able to use frozen blueberries? I froze 10 pounds last summer.
Jessie M
I have not tested them with frozen blueberries. If you try them let me know how it turns out :)
Melissa
Made these today! They did not turn out pretty looking lol but they’re delicious. Recipe was spot on
Marcie
I made these today, I was looking for a recipe to use up some blueberries. They are delicious! A delicate cookie that tastes exactly like a blueberry muffin! The recipe was easy to follow. I will definitely be making these again.