Blueberry Muffin Cookies Recipe
Imagine the pillowy softness of your favorite muffin, paired with everything you crave in a classic cookie. That’s exactly what you get with these Blueberry Muffin Cookies! Each bite bursts with juicy blueberries and just the right touch of cinnamon, all wrapped up in a chewy, golden cookie edge. They’re an irresistible treat to share with friends or satisfy your own homemade cravings—trust me, you’ll be finding any excuse to bake another batch!
Ingredients You’ll Need
You don’t need anything fancy to whip up magic—just a handful of essential ingredients that come together to create pure bakery bliss. Every single addition here plays its own role, from plush texture to bright blueberry pops, so let’s dive into what makes these Blueberry Muffin Cookies truly special.
- Unsalted Butter (1/2 cup, softened): Provides that signature tender crumb and delicious buttery flavor in every bite.
- Granulated Sugar (1/2 cup): Brings the right balance of sweetness and helps achieve those crisp cookie edges.
- Brown Sugar (1/4 cup, packed): Adds warmth and moisture, keeping the cookies irresistibly soft and rich.
- Large Egg (1): Acts as the structure-building hero, binding all the yumminess together.
- Vanilla Extract (1 teaspoon): Adds depth and that classic, comforting aroma that’s pure cookie nostalgia.
- All-Purpose Flour (1 1/2 cups): Gives shape and that cloudlike crumb—don’t overmix for best results!
- Baking Soda (1/2 teaspoon): Offers subtle lift for perfectly fluffy cookies.
- Baking Powder (1/2 teaspoon): Teams up with baking soda to create that signature muffin texture.
- Salt (1/4 teaspoon): Sharpens all the flavors and keeps the sweetness in check.
- Ground Cinnamon (1/2 teaspoon): Infuses the dough with a comforting warmth—so nostalgic!
- Fresh or Frozen Blueberries (1 cup): The stars of the show—bursting with tart-sweet juiciness in every pocket.
- White Chocolate Chips (1/2 cup, optional): For a creamy, melty surprise that plays so well with the fruit.
- Coarse Sugar for Sprinkling (optional): Gives a magical sparkle and a subtle crunch as the perfect finishing touch.
How to Make Blueberry Muffin Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple prep step ensures your Blueberry Muffin Cookies bake evenly and release effortlessly. Lining the pan also makes cleanup an absolute breeze, so you can focus on enjoying your cookies instead of scrubbing pans!
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture looks light and fluffy—this aeration is key for that soft, muffin-like bite. A hand mixer makes quick work of it, but a sturdy spoon and some elbow grease will do the trick too.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract, then beat until everything is fully combined. This step ensures your dough comes together smoothly, giving every cookie that perfect hint of vanilla and moisture.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisking first ensures all the dry ingredients are evenly distributed and prevents patches of baking powder or cinnamon in your finished cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into your wet mixture, mixing gently just until everything comes together. Avoid overmixing—this is your ticket to soft, cake-like Blueberry Muffin Cookies that melt in your mouth!
Step 6: Fold in Blueberries (and White Chocolate Chips)
Gently fold in the blueberries and, if you’re feeling a little extra, the white chocolate chips. Be careful not to crush the berries; a gentle hand keeps pockets of juicy fruit throughout. If using frozen berries, add them straight from the freezer to keep your dough looking gorgeous and marbled—not blue!
Step 7: Scoop and Sprinkle
Scoop the dough into tablespoon-sized balls and space them about 2 inches apart on your prepared baking sheet. If you crave a bakery-style finish, sprinkle a touch of coarse sugar on top—this little step creates a sparkly, crunchy top that’s totally irresistible.
Step 8: Bake to Perfection
Bake for 11 to 13 minutes or until the edges are lightly golden and the centers look set but still soft. Trust the process—they’ll firm up as they cool! Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. That extra time helps them hold their shape and gives you the perfect texture every time.
How to Serve Blueberry Muffin Cookies
Garnishes
A light dusting of powdered sugar or a few extra fresh blueberries placed on top right after baking is all you need for gourmet appeal. If you sprinkled coarse sugar before baking, you’ll already have a gorgeous, crystallized finish. For a whimsical touch, add a drizzle of lemon glaze for both shine and extra zing!
Side Dishes
Pair these Blueberry Muffin Cookies with a cup of hot coffee, a frothy cappuccino, or even an icy glass of milk. For brunch, stack them onto a platter alongside Greek yogurt, fresh fruit, and maybe even a scoop of vanilla ice cream for a dessert-like twist at breakfast.
Creative Ways to Present
Get playful for gatherings and birthdays by tucking each cookie into a decorative muffin liner—party-perfect and practical! For picnics, package a few cookies in parchment bundles tied with twine. Or build a dreamy cookie tower using cake stands for a centerpiece that lets these Blueberry Muffin Cookies shine.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature, and they’ll stay soft and tender for up to 2 days. Because these cookies are so moist and muffin-like, they taste freshest on the first or second day—though if your house is like mine, there may not be any left for long!
Freezing
Want to prep ahead? The raw dough freezes beautifully. Scoop individual dough balls onto a tray, freeze until firm, then pop them into a zip-top bag for up to 2 months. You can also freeze baked cookies—just let them cool completely, then wrap tightly to lock in the blueberry magic.
Reheating
To refresh your Blueberry Muffin Cookies, warm them in a 300°F (150°C) oven for about 5 minutes or zap in the microwave for 10-15 seconds. They’ll come out just as soft and luscious as freshly baked!
FAQs
Can I use frozen blueberries instead of fresh?
Yes! If using frozen blueberries, add them straight from the freezer to the dough. This keeps the berries from leaking too much color and prevents the dough from turning blue. Just don’t thaw them first!
What makes these different from regular blueberry cookies?
These Blueberry Muffin Cookies are all about texture—they’re softer and more cake-like, just like your favorite bakery muffin, but with the satisfying hand-held size of a cookie. The touch of cinnamon and the high blueberry-to-dough ratio set them apart!
Do I have to add white chocolate chips?
Not at all! The white chocolate is totally optional and just adds an extra level of sweetness and creaminess. The cookies are delicious with only blueberries, so feel free to skip or swap in your favorite mix-in.
Why did my cookies spread too much?
Soften the butter but don’t let it get melty, and make sure to measure the flour carefully. If your kitchen is warm, chilling the dough for 20-30 minutes before baking can help the cookies keep their pretty muffin tops.
Can I make these gluten-free?
Absolutely! Just substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Keep an eye on the cookies as gluten-free doughs sometimes need a minute more or less in the oven.
Final Thoughts
If you’re searching for a treat that feels both classic and totally fresh, you have to try these Blueberry Muffin Cookies. Each batch is bursting with ripe blueberries, cozy cinnamon, and bakery-style comfort—perfect for sharing (or not!). Give them a go, and you just might find your new favorite homemade indulgence.
Print
Blueberry Muffin Cookies Recipe
- Total Time: 28 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Muffin Cookies combine the flavors of a classic blueberry muffin in a delightful cookie form. Soft, cakey, and bursting with juicy blueberries, these cookies are a perfect treat for any time of day.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- 1/2 cup white chocolate chips (optional)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the dry ingredients.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add blueberries and chips: Gently fold in the blueberries and white chocolate chips if using.
- Scoop and bake: Scoop dough into balls and place on the baking sheet. Sprinkle with coarse sugar if desired. Bake for 11–13 minutes.
- Cool and enjoy: Cool on the baking sheet before transferring to a wire rack.
Notes
- If using frozen blueberries, do not thaw before adding to the dough to prevent discoloration.
- These cookies are best enjoyed within a day or two of baking. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
