Blueberry Muffin Cookies bring the cozy charm of muffins into a handheld treat, bursting with juicy blueberries and a soft, cake-like texture. Each bite offers a delightful balance of sweet and tangy flavors, with a golden, slightly crisp edge that’s irresistible. Ready in just 40 minutes, these cookies are perfect for a quick breakfast, snack, or dessert that feels indulgent yet comforting.
Packed with fresh blueberries and a rich, buttery base, these cookies are a sensory delight—moist, tender, and dotted with vibrant fruit. The aroma of warm vanilla and baked berries fills your kitchen, making them as enjoyable to bake as they are to eat. With 11 large cookies in each batch, they’re ideal for sharing or savoring all week long.
Ingredients for Blueberry Muffin Cookies
- Streusel:
- 6 Tablespoons (85 g) unsalted butter (cut into pieces)
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar (firmly packed)
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon salt
- Cookie Dough:
- ½ cup (113 g) unsalted butter (softened)
- 2 oz (57 g) cream cheese (softened)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- 2 cups (225 g) cake flour (or substitute with all-purpose flour)
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (158 g) fresh blueberries (rinsed and dried)
- Glaze:
- ⅔ cup (83 g) powdered sugar
- 1 Tablespoon milk (plus additional if needed)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Prepare the streusel: Melt butter in a microwave-safe dish in 15-second intervals, stirring in between. Let cool slightly. In a medium bowl, whisk together flour, sugars, and salt. Drizzle melted butter over the mixture and use a fork to combine until crumbly. Set aside.
- Make the cookie dough: In a large mixing bowl, beat butter, cream cheese, and sugars with an electric mixer until light and fluffy (about 1 minute on high speed). Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt. Gradually add dry ingredients to the wet mixture, stirring on low speed until just combined.
- Gently fold in blueberries using a spatula until evenly distributed.
- Assemble the cookies: Scoop dough by level 1 ½ Tablespoon portions onto the prepared baking sheet. Press a heaping tablespoon of streusel onto each dough dollop. Add another scoop of dough on top, then press more streusel gently to flatten slightly.
- Space cookies at least 2 inches apart on the baking sheet. Bake on the center rack for about 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let cookies cool completely on the baking sheet.
- Make the glaze: Whisk powdered sugar and 1 Tablespoon of milk until smooth. Add more milk, a splash at a time, if needed. Drizzle glaze over cooled cookies and let it solidify before serving.
Storage and Reheating Tips
Store your Blueberry Muffin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked feel.
Serving Suggestions
These cookies are perfect on their own, but you can elevate them by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a hot cup of coffee or tea for a delightful afternoon treat. They also make a great addition to a brunch spread!
Recipe Variations
Swap out the blueberries for raspberries, blackberries, or even diced strawberries for a different fruity twist. If you prefer a nutty flavor, add ½ cup of chopped walnuts or pecans to the dough. For a citrusy kick, mix in 1 teaspoon of lemon zest with the wet ingredients.
Time-Saving Tips
Prepare the streusel and cookie dough the night before and store them separately in the fridge. When ready to bake, simply assemble and pop them in the oven. Use a cookie scoop to ensure uniform sizes and speed up the portioning process. You can also bake two trays at once, rotating them halfway through for even cooking.
Equipment Guidance
A stand mixer or hand mixer will make creaming the butter and sugars a breeze. Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier. A small cookie scoop (1 ½ Tablespoon size) ensures consistent cookie sizes and speeds up the process. A wire cooling rack is ideal for letting the cookies cool evenly before glazing.
Blueberry Muffin Cookies
Ingredients
Streusel
- 6 Tablespoons unsalted butter
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Cookie Dough
- 1/2 cup unsalted butter softened
- 2 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Glaze
- 2/3 cup powdered sugar
- 1 Tablespoon milk plus additional if needed
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare streusel.
- StreuselCut butter into pieces, place in a microwave-safe dish and heat in the microwave in 15 second intervals, stirring in between, until melted. Set aside to cool a bit.
- In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, and salt.
- Drizzle melted butter over the flour mixture and use a fork to toss and claw the ingredients together until you have a crumbly streusel. Set aside while you prepare the cookie dough.
- Cookie DoughIn a large mixing bowl (or bowl of a stand mixer), combine butter, cream cheese, and sugars and use an electric mixer to beat until well-creamed, light, and fluffy (at least a minute on high speed).
- Add egg and vanilla extract and stir until completely combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet, stirring on low-speed until just combined.
- Add blueberries and use a spatula to gently fold into the batter until well distributed.
- Scoop dough by level 1 ½ Tablespoon sized scoop and drop on prepared baking sheet.
- Grab a handful of streusel (about a heaping tablespoon) and press firmly onto the top of the cookie dollop. Scoop another level 1 ½ Tablespoon-sized scoop of dough and drop directly on top of the streusel. Portion out another handful of streusel and press gently but firmly on top of the dough to slightly flatten the cookie and to embed the streusel into the cookie.
- Repeat with remaining cookie dough, spacing cookies at least 2” apart on baking sheet.
- Bake in center rack of 350F (175C) oven for about 15 minutes and a toothpick inserted in the center of the cookie comes out clean or with moist crumbs. Allow to cool completely on baking sheet before drizzling with glaze.
- GlazeCombine powdered sugar and 1 Tablespoon of milk and whisk until smooth. If too thick, add additional milk, a splash at a time, until smooth.
- Drizzle glaze over cooled or mostly cooled cookies. Allow to solidify before serving.