My gourmet-style blueberry muffin cookies are HUGE and full of flavor! They’re packed full of fresh blueberries and crisp, crumbly streusel. Just like the muffin, but in cookie form! Recipe includes a how-to video!
Big & Beautiful Blueberry Muffin Cookies
I’m absolutely obsessed with these blueberry muffin cookies! The perfect blend of cookie and muffin, these are simply incredible. They have a soft and tender texture bolstered with pockets of crisp, crumbly streusel. A touch of cream cheese and plenty of blueberries keeps them from being too sweet, and the simple glaze is just the cherry on top.
I’ve recently noticed a towards larger-than-life, uniquely flavored “gourmet” cookies (Crumbl inspired, perhaps?) and have been itching to try my hand at them. My sister suggested the idea of a blueberry muffin cookie, and I immediately dove in.
Somewhat miraculously, my very first attempt turned out perfectly (this never happens, and I still had to make them multiple times after that just to make sure they were really perfect — they are). We’ve now made probably 3 dozen batches since, just because they’re so good!
These cookies make a fabulous brunch option (I ❤️ cookies for breakfast). You can also wrap them individually in cellophane to give them as a gift or sell at bake sales. However you serve them, they are simply AMAZING and I’m legitimately so excited for you to try them.
What You Need
There are quite a few ingredients in this recipe (these are HUGE, gourmet cookies, after all!). Let’s go over a few of the important ones before diving in!
- Blueberries. Use fresh blueberries. I found that frozen berries introduced too much moisture into the dough and left purple streaks so I opt for fresh. Now it only the birds don’t eat all the berries off my bushes this year I’ll have plenty on hand to make these all summer…
- Cake flour. While I resisted using this ingredient in actual cakes for years, I’ve found it just adds something extra to a thick cookie like this one (it’s also a star ingredient in my copycat Lofthouse cookies for this reason). It lends something special to the the crumb of the cookie, giving the feel that someone from Hogwarts might have literally tapped a magic wand on a blueberry muffin and transformed it into the perfect cookie. All purpose flour can be substituted, but the cookies have a less fine crumb and are just less tender, I definitely recommend trying them with cake flour at least once!
- All-purpose flour. Ok, cake flour is great in the cookie dough, but I recommend all-purpose for the streusel. Now, you Keep in mind you’ll also need all-purpose flour for the streusel. Cake flour isn’t necessary in the streusel the same way it is in the cookie dough, and since all-purpose is cheaper and I always have some on hand, I opt for this for the streusel. If you only have cake flour, though, go ahead and use it, just make sure to substitute properly.
- Cream cheese. Cream cheese replicates the depth of flavor and tang that classic blueberry muffins have (this is typically from buttermilk, but buttermilk would make these too cakey). Make sure to use brick-style, full fat cream cheese. Don’t use the spreadable kind sold in tubs.
- Cornstarch. A secret ingredient in so many of my cookies and muffins, this is another key factor in keeping the blueberry muffin cookies soft, tender, and appropriately muffin-esque.
SAM’S TIP: Add the streusel on top AND in the middle of the cookies! While it can be difficult to actually see the streusel in the center (and it won’t be crisp like the stuff on top), it adds flavor and texture. Without it, the cookies are missing something and are almost too cakey.
I always try to highlight the most significant ingredients and the ones I think need the most explanation, but if you have questions about any of the ingredients, feel free to leave them in the comments section. And remember, this is just an overview of the ingredients I used and why. For the full recipe and full list of ingredients, please scroll down to the bottom of the post!
How to Make Blueberry Muffin Cookies
Prep the Streusel
- Whisk together the dry ingredients until combined.
- Drizzle melted butter over the mixture. Make sure it’s not too hot, though or it can melt the sugar and leave you with a greasy mess!
- Toss the mixture together with a fork until clumpy and crumbly. Don’t mix as if you were mixing together a dough or batter — you’ll form a paste (which is just the wrong texture)! Instead, toss and claw the mixture together so you end up with discernible clumps. And make sure to scrape the bottom of the bowl and get all that flour incorporated.
- Set aside while you make the cookie dough.
Make the Cookie Dough
- Cream the cream cheese, butter, and sugars until light and fluffy. Don’t mix until just combined, use a mixer and put some oomph into it, the batter should be well-creamed before you proceed.
- Stir in the egg and vanilla until combined. Remember that room temperature ingredients are best and you can always quickly bring your eggs to room temperature if needed.
- Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients with a mixer on low speed. Try not to overdo it in this stage.
- Fold in the blueberries until well distributed. Don’t use your mixer here, just use a spatula to gently incorporate them into the batter.
SAM’S TIP: This cookie dough will be softer and sticker than normal (think like a very thick cake batter); that is to be expected! If your dough sticks to your cookie scoop during the scooping process, just use a spoon to scoop it out.
Assembly
This process is a bit messy and is very hands-on. Don’t be afraid to get your hands dirty, it’s worth it!
- Scoop 1½ tablespoon of dough onto a parchment lined baking sheet.
- Press a heaping tablespoon of streusel onto the top of the dough ball. This will get messy; just do your best to press all the crumbs that stray back into the dough. If you’re more of a visual person, take a peek at the video to see how I do it, yeah it’s a bit messy, but it’s not complicated or difficult in the least.
- Drop a second 1½ tablespoon scoop of dough on top of the streusel. It might want to fall off–just place it back on!
- Press a second heaping tablespoon of streusel on top of the cookie dough ball, very slightly flattening it as you do (we still want the dough balls to be round). Repeat with the remaining dough, spacing the cookies 2″ apart.
Bake & Decorate
- Bake for 15 minutes at 350F or until a toothpick inserted in the center comes out clean/with a few moist crumbs. Let the cookies cool completely on their baking sheet before adding the glaze.
- Whisk together the glaze ingredients until smooth, adding more milk if it’s too thick.
- Drizzle the glaze over the cooled cookies and let it set before enjoying.
SAM’S TIP: You can skip the glaze, but I feel it is the perfect and most appropriate topping for blueberry muffin cookies. A sprinkle of coarse sugar before the cookies go in the oven could also work, or dust the cookies with powdered sugar after they’ve cooled.
Frequently Asked Questions & Troubleshooting
You could, but it’s not my preference and I don’t recommend it. Frozen berries will introduce extra moisture in the dough and could make your cookies too cakey.
I recommend using cake flour for the best results. All-purpose flour could be substituted (make sure you substitute correctly); however, your cookies won’t be as soft and tender if you do.
Make sure the blueberry muffin cookies cool completely before enjoying. They’re a bit fragile when warm and may fall apart if picked up during this time. Also make sure you have actually baked the cookies completely through before removing from the oven, or they’ll be fragile even once they’ve cooled. Use the toothpick test to make sure they’re done. This doesn’t work with most cookies, but this batter is perfect for testing with a toothpick.
Over-baking is the most likely culprit of this. Make sure your cookies aren’t in the oven any longer than necessary, and if you’re not confident that your oven is running true to temperature (Most don’t, I highly recommend an oven thermometer, this is the one I use) check them a minute or more early. Also, make sure you aren’t accidentally over-measuring your flour.
Want to see more giant gourmet cookies? Leave me your flavor suggestions in the comments below (and stay tuned for my gourmet buckeye cookies & coffee cake cookies)!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Blueberry Muffin Cookies
Ingredients
Streusel
- 6 Tablespoons (85 g) unsalted butter
- 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
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (158 g) fresh blueberries
Glaze
- ⅔ cup (83 g) powdered sugar
- 1 Tablespoon milk plus additional if needed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare streusel.
Streusel
- Cut 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.6 Tablespoons (85 g) unsalted butter
- In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, and salt.1 ¼ cups (155 g) all-purpose flour, ½ cup (100 g) light brown sugar, ⅓ cup (65 g) granulated sugar, ¼ teaspoon 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 Dough
- In 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).½ cup (113 g) unsalted butter, 2 oz (57 g) cream cheese, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar firmly packed
- Add egg and vanilla extract and stir until completely combined.1 large egg, 1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.2 cups (225 g) cake flour, 1 Tablespoon cornstarch, 1 teaspoons baking powder, ½ teaspoon 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.1 cup (158 g) fresh blueberries
- 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.
Glaze
- Combine powdered sugar and 1 Tablespoon of milk and whisk until smooth. If too thick, add additional milk, a splash at a time, until smooth.⅔ cup (83 g) powdered sugar, 1 Tablespoon milk
- Drizzle glaze over cooled or mostly cooled cookies. Allow to solidify before serving.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Cara
There are very tasty and easy to make. I needed about half the crumble and half the glaze that the recipe called for so I might pare that down next time. I also think a little bit of lemon zest on top or within the cookie might be nice. They are a good recipe, thank you.
Sam
I’m so glad you enjoyed them so much, Cara! 🙂
Lyss
can you use frozen blueberries instead of fresh if you drain them/ dry them really well? I have a bunch of dozen blueberries and really want to try this recipe!
Sam
Hi Lyss! I found that frozen berries introduced too much moisture into the dough and left purple streaks so I opt for fresh. I suppose if you drain and dry them it could potentially work.
Lyss
That’s kind of what I thought you’d say 😅 Guess I’ll have to get some fresh blueberries then! Thanks Sam, can’t wait to try this recipe out!! 🩷
Barb
The muffin cookies WOW – amazing. Made envelopes out of decorative napkins slipped a muffin cookie in and bagged them up. Comments were; you should sell these and my son requested a dozen of them. After they cooled I drizzled the icing on couldn’t see the icing on the muffin cookie tops. Made up more glaze adding a couple chunks of cream cheese dipped the tops of the muffin cookies into the glaze let them dry and put in the every so cute napkin envelopes, delish.
Thank you so much for the recipe its a keeper…have already emailed the recipe to a blueberry muffin lover!
Sam
I’m so glad they were such a hit, Barb! Those are some awesome comments. 🙂
Stacey
Doubled the recipe they were so delicious the first time. WOW. Incredible flavor and fun to make. Thank you for sharing your recipe. Love it.
Sam
I’m so glad you enjoyed them so much, Stacey! 🙂
Deborah
I made these a few days ago. They were okay straight out of the oven but when they cooled down and firmed up, they were incredible! They also freeze really well. Another over-the-top perfect recipe from Sugar Spun Run. Keep it up, please! Your recipes make me look like an amazing cook and baker! Thank you!
Casey @ Sugar Spun Run
Thanks for the review, Deborah! We’re so glad you love our recipes! 🙂
Nancy Woodruff
Thanks Deborah! I made these delicious cookies Monday morning and was wondering if they’d freeze OK. Easter blueberry cookies are now on the menu.
Sandie
Sam
These are so awesome.
Grandkids really enjoyed them.
Do you have any recipes for grape, not pudding?
Thank you
Sandie
Casey @ Sugar Spun Run
Hi Sandie! Unfortunately we don’t have any recipes for grape. We’re so glad you and the grandkids loved these!
Leslie
Tried these for the first time today and they are a WIN! Rave reviews all around! Already expecting to make these many more times. Another perfect recipe from Sugar Spun Run!
Sam
I’m so glad everyone enjoyed them so much, Leslie! 🙂
Lorelei
Wondering about the amount of butter for the streusel- it didn’t seem to be enough to make a really crumbly streusel. Suggestions?
Sam
Did you weigh your flour? If you go a little bit over it will make bringing it together a little more difficult. 🙂
Lorelei
I did not weigh the flour- I’ll try this next time!
These cookies are next level delicious!!!
Bob
We have really enjoyed this recipe! Everyone raves about them. I was wondering if blackberries would do well in these.
Sam
Hi Bob! Blackberries are pretty large and a bit more fragile. I think it could potentially work, but you’d want to cut them up a bit. Let me know how it goes if you try it! 🙂
M. Beyers
Tried these today, love the flavor. I think I took them out of the oven too soon. It tasted a tiny bit undercooked. Thankfully, I only baked half the batch, so I’ll try again tomorrow.
Cindy Lopez
how many cookies does one batch make?
Emily @ Sugar Spun Run
11 large cookies 😊
Amanda
These are OMG the best ever, will be making these again and again and again. They are that good. Thank you so so much for this recipe
Emily @ Sugar Spun Run
We are so happy you enjoyed them, Amanda! 🥰
Donna Phariss
could you make these in a muffin tin?
Sam
Hi Donna! I suppose it could be possible. You wouldn’t want to fill the cavities all the way up and bake a big giant ball of dough.
Shelley
My husband and I loved these. I was also surprised that they stayed fresh for a few days. I was worried the berries might make them a bit soggy the next day. I was pleasantly surprised that they were just as good, if not better, the following day!
Emily @ Sugar Spun Run
We’re so happy you gave them a try, Shelley! They are one of our favorites ❤️
Maddie
OMG THESE COOKIES!! Absolutely divine, these didn’t last more than an hour in the house. Rave reviews across the board! The instructions and video are super easy to follow as well which is always appreciated. 10/10 will be a new staple added
Sam
I’m so glad everyone enjoyed them so much, Maddie! 🙂
Chiara
Can I ask you the weight of the eggs you use for cookies (without shell), as large has very different sizes in different countries 🙂 Thanks!
Sam
Hi Chiara! I’m so sorry I missed this! My large eggs are typically close to 60g with the shell, without the shell they end up somewhere around 54g, but a couple of grams here or there won’t make or break your recipe. 🙂
Stella
Wow Sam these were over the top amazing! I love blueberry and Lemon.
Do you think I could add lemon and lemon zest?
Sam
Hi Stella! A bit of lemon zest should work fine. I’m not sure I would add any lemon juice, I would proceed with caution if you do try it. It’s not as flavorful as the zest and can ruin the texture. 🙂
Ashley
I know this is an old review, but I’m new here! lol You can add lemon juice (and zest if you’d like!) to the glaze. Just reduce or even replace the milk entirely. That is what I am doing. I suppose I should’ve waited until AFTER I made these to comment on this comment, but I didn’t want to forget!