All your favorite flavors of a blueberry muffin in decadent streusel topped blueberry cookie. You NEED these blueberry muffin cookies.
Blueberry Muffin Cookies
I think we can all agree that there are few things better than a buttery, homemade blueberry muffin. And one of those things that are better than a muffin are these absolutely INCREDIBLE blueberry muffin cookies. These soft and chewy cookies have all your favorite flavors of a buttery blueberry muffin in cookie form. Made with a vanilla cookie base marbled with blueberry jam, LOADED up with blueberries and finally topped with a crunchy streusel topping, these cookies might just be the best cookies I’ve ever made.
Plus they’re blueberry muffin flavored, so it’s totally acceptable to eat these cookies for breakfast if you ask me.
What are blueberry muffin cookies?
When we set out to make a blueberry muffin cookie we didn’t want it to just taste like a plain old blueberry cookie. We really wanted it to invoke a muffin. So instead of starting with a cookie recipe, we went straight for our favorite blueberry muffins and worked from there. We simply adjusted the amount of wet and dry ingredients to get the perfect cookie that has the same chew and texture of a regular cookie, but all the flavor of a blueberry muffin. We made a soft and buttery vanilla cookie, loaded it with fresh blueberries, stirred in some blueberry jam for extra blueberry flavor and topped them with a buttery streusel to really push them over the edge. I think you would have to have no tastebuds to dislike these cookies.
Ingredients for blueberry muffin cookies
You’ll need all the usual suspects for blueberry muffins to make this cookie version. The quantities will just vary to give you a different texture. You’ll need these 10 ingredients to turn into these magical cookies:
Light Brown Sugar
All Purpose Flour
Feel free to whip up some blueberry muffins with your extra ingredients. 🙂
Should you use fresh or frozen blueberries for these cookies?
We’ve tried this recipe with both fresh and frozen blueberries and find that fresh blueberries work better and are less messy to work with. Frozen berries do work, but they tend to dye your whole cookie blue and leak more moisture into the dough which will cause your cookies to spread more. If all you have on hand are frozen blueberries, I recommend adding an extra 1/4 cup flour to the dough to make up fro the moisture! If you have any questions about this, please let me know in the comments!
Tips for perfectly soft blueberry muffin cookies
Don’t over mix the cookie dough
Underbake them slightly
Really pack the crumb topping onto the cookies
How to store these cookies
The blueberry cookies are best fresh out of the oven, but they do keep well when stored properly! I like to store these in the fridge to prevent anything funky happening with the baked fruit at room temperature. Place them in an airtight container or plastic bag in a single layer and store in the fridge for up to 5 days!
If you don’t plan on consuming them all within 5 days, they also freeze very well! Let the cookies completely before placing in a single layer in a freezer safe plastic bag. Freeze for up to 3 months!
Leave a comment and rate this recipe!
These cookies are sooo good!! More like muffin tops but they’re amazing!!
any recommendations on how do incorporate lemon into this recipe? 🙂
Hi Kaitlyn! Absolutely! You can add the zest of 1 lemon into the sugar and rub it into the sugar to release the oils before adding to the batter! If you want them super lemon-y you can also add 1/2 teaspoon lemon extract when you add the vanilla!
Safe to say, these are the best cookies I have ever made. Simple but delicious! I’ve made them three times already and it won’t be the last!
Hi Nienke! Right?! They are one of my favorite cookies EVER. Enjoy 🙂
What can be the replacement for egg ? I’m allergic to eggs
You can use flax eggs in place of the eggs!
Honestly— this was one of the most amazing things I’ve ever baked, and I bake a lot. Genius recipe. So delicious with all the right textures. I used 1/2 cup of sugar in the batter instead of 3/4 and it was just right. I also added cinnamon to the streusel topping which came out great. My only regret is that I only made one batch. Thank you for this amazing recipe !!
Hi Leila! I am SO happy you enjoyed these. They are one of my favorite cookies of all time!