Go Back
+ servings
Blueberry cookies on parchment paper.

Blueberry Muffin Cookies

5
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 10 servings
Calories: 236kcal
Love blueberry muffins?? Let's make them into cookies!
Print Recipe

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

Nutrition

Serving: 1 cookie | Calories: 236kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg