Blueberry Muffin Cookies

When blueberry muffins meet a cookie, you get these Blueberry Muffin Cookies. These cookies are soft, thick and loaded with blueberries. The streusel on top adds the perfect contrasting texture as well as flavor to these cookies. No dough chilling required for these. They take only 10 minutes to mix together and 10 minutes to bake.

Cookies may be my favorite dessert. They’re just always good, no matter the season or occasion. A cookie always seems to fit in. Perhaps it’s because I do this (create all of these recipes, and constantly play around with different flavors), but I like variety in my food. So, while I absolutely love chocolate chip cookies, I like having other cookie flavors to enjoy, too.

This year seemed to be the year of the blueberries for me, haha! For those of you that have been following my recipes this summer, you probably saw I have created a LOT of blueberry recipes. I didn’t intentionally do this. It just happened. Perhaps it was my pregnancy cravings!?

Well, these blueberry muffin cookies are one of my favorite fruit cookies ever. The juicy sweet blueberries combined with the soft sugar cookie dough and crunchy streusel on top is just the perfect match. Alright, let’s get to baking, shall we!?

The details

preheat the oven

First things first in baking, preheat the oven! It usually takes the oven around 10 minutes to preheat to 350F, and that’s roughly the amount of time it takes to mix together the blueberry muffin cookies. So, it’s important to turn the oven on first.

I also like to line my sheet pan with parchment paper before I begin making the cookies. The parchment paper helps the cookies to bake more evenly on the bottom, plus makes cleanup a breeze.

make the streusel

These blueberry muffin cookies have a streusel topping on them, which adds a delicious cinnamon sugar flavor as well as a great contrast in texture. The streusel is easy to make. Simply add all ingredients to a bowl, then use a fork to “claw” the ingredients together until pea-sized clumps remain.

make the cookie dough

As usual, these cookies do not need any dough chill time. I usually try to create recipes that don’t require dough chill time, because I’m usually tight on time. Plus, when you have a cookie craving, do you really want to wait an hour for the dough to chill in the fridge!? No, me either. Hence, making the cookies without a dough chill time. Honestly, chilling the dough in some cookie recipes truly creates a better result and texture in the cookies. However, my cookies have different ratios of ingredients that allow them to still develop that good thick cookie texture with much less time.

To make the blueberry muffin cookies, you’ll whisk together the sugars, butter, egg and vanilla. Next, you’ll whisk in the dry ingredients until combined. Add the blueberries last, and gently fold the blueberries in with a wooden spoon. The blueberries can color the dough a purple/blue color if they burst open, so you want to be gentle in this step. It’s not a big deal if you end up with purple colored cookies. They still taste the same!

bake the cookies

Scoop 9 large cookies onto prepared baking sheet. Flatten the cookies, then top with streusel topping. Bake in oven for 10-12 minutes (10 minutes for a softer cookie, 13 minutes for a firmer/crisper cookie). Allow to cool on baking sheet 5 minutes before transferring to wire cooling rack.

Here are a few other recipes you may enjoy

• Banana Pudding Cookies
• Butter Pecan Cookies
• Blueberry Crumble Cheesecake

Let me know what you thought!

If you make these blueberry muffin cookies, let me know what you think below in the ratings and comments. I always appreciate your feedback! Also, make sure you tag me @simplebakingwithpep on instagram if you make these. I absolutely love seeing your creations :). You can enjoy some fun behind the scenes as well as all of my baking and cooking videos on instagram, facebook and youtube.

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