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…
- 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.
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.
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
- 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
- ⅔ cup (83 g) powdered sugar
- 1 Tablespoon milk plus additional if needed
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare 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.
- 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.
- 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.
StoringStore in an airtight container at room temperature for up to 3 days.
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.