Blueberry Muffin Cookies

These soft and chewy blueberry muffin cookies have all the best qualities of a blueberry muffin and cookie - combined! Soft and chewy cookie dough with light and fluffy cake-like centers are dotted with juicy blueberries and topped with a crumbly topping. Serve them plain or topped with a simple sweet icing on top.

tell me about these cookies

The name probably gave this away, but blueberry muffin cookies are quite literally a combination of the 2 classic desserts! We have a cookie dough that's speckled with bites of fresh blueberries and topped with a crumbly streusel before baking.

The best way I could describe the cookie is it's like those fluffy and super soft sugar cookies that you'd find in the store! They're so tender and cakey and they really do feel like you're eating a muffin top - just slighter denser and chewier.

So how do these cookie achieve their perfect texture? A few ways:

1. Cornstarch: When you add cornstarch to flour, you're basically creating a DIY cake flour substitute. When compared to all-purpose flour, cornstarch has a finer texture and more absorption strength - meaning you can use less to achieve the same consistency cookie dough. The result is a lighter, thicker, and cakier cookie!
2. Lower ratio of butter: Using slightly less butter for these cookies will reduce the amount of spreading and will give them a nicer dome shape. It will also dial down the richness slightly so they're more like a muffin.
3. Vegetable oil: We're replacing some of the butter in the cookie dough with vegetable oil. Oil is already in a liquid state and will not cause additional melting or spreading as the cookies bake, but it will help create cookies that are soft and moist. You'll also notice that these cookies bake up lighter in color than a traditional butter cookie and that's also because of the oil.
4. Blueberries: These cookies feature fresh blueberries for the best texture and appearance. Frozen blueberries are more difficult to work with because they can stain the cookie dough and can introduce excess moisture.
5. Baking: An overbaked cookie will (obviously) lead to a drier cookie. So to tell when these cookies are baked perfectly, look for lightly golden brown edges and an evenly puffed center for the best texture.

blueberry muffin cookies

This recipe has 2 main parts to it: the crumb topping and the blueberry studded cookie dough. Both components are super easy to whip up by hand but you could use an electric mixer for the cookie dough to make the whole process even quicker.

The recipe starts with the crumb topping and it just involves throwing all the ingredients together in a bowl and mixing. The mixture will appear a bit moist at first, but as it sits, the flour will absorb the liquid and it'll crumble perfectly.

When it comes to making the blueberry cookie dough, you can basically summarize the process in 4 easy steps.

First, butter and sugar are creamed together until well combined and fluffy. The mixture should lighten in color slightly as well. This is the first step to incorporating some airiness into the cookies to develop that muffin-like texture.

Next, all the remaining wet ingredients are mixed in. So that's the egg, vanilla, and oil.

Once all the wet ingredients are combined, the dry ingredients are mixed in. Finally, the blueberries get folded into the cookie dough at the very end.

Make sure the blueberries are VERY well drained and patted dry before adding them to the dough. Any water on the blueberries will cause the cookie dough to pull away from them. Also, be gentle when folding the blueberries into the dough to prevent bursting or bruising. If you made the cookie dough in a stand mixer, make sure to fold in the blueberries by hand.

baking blueberry muffin cookies

Now it's time to layer and bake the cookies. I recommend using a large, 2 oz cookie scoop to divide the dough. Each portion of cookie dough should be about ¼ cup. Larger cookies will have the best fluffy texture with thick centers!

Once the dough is portioned out, a few balls of dough are placed on the baking sheet. It's important to give each cookie enough room to spread and to allow for proper air circulation. They'll need at least 3 inches of space - so you should be able to fit about 5 or 6 cookies on a large baking sheet.

Finally, the dough portions are each topped with a spoon of the crumb topping. The crumb topping will have hardened as it sat in the fridge, so use a fork or your fingers to break it up before placing it on top of the cookie dough.

Lightly smoosh the crumb topping into the cookie dough to get it to adhere. If you drop any crumbs on the sides of the baking sheet, it's best to clean them up because they can burn in the oven.

Then all that's left to do is bake the cookies until they're puffed and lightly browned. Cool the baked cookies for about 5 minutes on the baking sheet to allow them to set up enough to move. Transfer them onto a wire rack afterwards to allow them to finish cooling.

FAQs

Can I use frozen blueberries?
Frozen blueberries can stain the cookie dough and introduce added liquid. They can throw off the consistency of the cookies, so I would stick to fresh blueberries.

How do you serve blueberry muffin cookies?
The moisture from the blueberries will soften the cookies as they sit. So it's best to serve these cookies within 3 days of making them. But the fresher they are, the better the texture!

How do you store blueberry muffin cookies?
Keep these cookies covered and stored at room temperature or in the fridge. They will harden slightly in the fridge, so if you'd like to soften them up before serving, set them out at room temperature for 20-30 minutes to allow them to warm back up.

check out these other recipes!

• Blueberry Muffins
• Blueberry Crumb Cheesecake
• Giant Lemon Cookie Cake
• Strawberry Cheesecake Cookies
• Lemon Raspberry Cake
• Lemon Brownies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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