Blueberry Muffin Cookies
Love blueberry muffins with streusel and big soft cookies?? If you answered YES, try these fabulous and flavourful Blueberry Muffin Cookies! Your friends and family will love these for breakfast, brunch, snack time, or anytime.
Fresh or frozen blueberries are paired with a big soft tender cookie and topped with the perfect amount of streusel make these blueberry cookies the best cookies you’ll make this year!
Blueberry Muffin Cookies
These are the best mash-up of cookies and muffins ever! I love a good muffin topped with streusel, and I love a good soft chewy cookie. Add some frozen blueberries to the mix and these cookies are over-the-top amazing!
Do I Need Frozen Or Fresh Berries For This Recipe?
You can use either for these cookies! Now, I will tell you that the lovely blue color comes from using frozen berries because they have a way of cooking down quickly.
Fresh blueberries work just fine as well! They don’t pop as easily as the frozen berries while baking, so be aware that your cookies will be less blue. If that even matters to you? If it matters to you, toss your fresh berries in the freezer for an hour and boom, you have frozen berries.
Fresh blueberry cookies are so delicious, but I kinda like the blue of frozen berries!
What Kinds Of Blueberries Not To Use In This Recipe
Do not use canned blueberries for this recipe, they are not the kind of blueberries you want in this cookie recipe. They’re already soft and gushy in the can. And when you drain off the juice, they’re just not as tasty as they should be.
Freeze-dried blueberries or plain dried berries don’t work in this recipe. The flavor, color, and texture of these cookies depend on the fresh or frozen berries.
What Ingredients Do I Need To Make These Cookies?
Beyond the blueberries and the lemon zest, these cookies pretty much depend on pantry ingredients.
- sugar
- brown sugar
- softened butter
- egg
- vanilla
- all-purpose flour
- salt
- frozen blueberries
- lemon zest (optional!)
The lemon zest is optional in these blueberry cookies, whether you use it or not is a personal preference. Some people don’t care for lemon and blueberry. I happen to LOVE lemon and blueberry but you don’t have to use the zest to make these cookies.
Small Batch Cookies
This recipe only makes 10 cookies, which is nice for small households. Try this recipe for Butter Pecan Meltaways if you need another small batch cookie recipes.
Blueberry Muffin Cookies
Ingredients
BLUEBERRY MUFFIN STREUSEL
- 1 1/2 TBSP butter softened
- 1 TBSP brown sugar
- 1 TBSP sugar
- 3 TBSP all-purpose flour
- pinch of salt
BLUEBERRY COOKIES
- 1/2 cup butter softened
- 1/3 cup of brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp lemon zest optional
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup frozen blueberries not thawed
Instructions
- preheat the oven to 350°
- line a baking sheet with parchment or foil as needed, set aside
- mix streusel by using a fork to combine all the ingredients until crumbly, set aside
- beat the butter and sugar together for 3-5 minutes until fluffy
- beat in the egg, vanilla, and lemon zest if using
- in a separate bowl mix together the flour, soda, and salt
- stir into the butter mixture just to combine
- stir in the frozen or fresh blueberries
- divide the cookie dough into 10 pieces, roll lightly into balls
- lay on the prepared cookie sheet, lightly flatten the dough balls
- divide the streusel between the cookies and pat lightly to press it into the cookie dough
- bake in the preheated oven for 11-12 minutes or until lightly browned
- cool on the baking sheet 4-5 minutes before removing to a baking rack
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