Name: Blueberry Muffin Cookies Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 45 min
Cuisine: American
Ingredients: ⅓ cup (43g) all-purpose flour, spooned and leveled; ¼ cup (50g) granulated sugar; 3 tbsp unsalted butter, melted and cooled; 2 ¼ cups (290g) all-purpose flour, spooned and leveled; 1 tbsp cornstarch; ¾ tsp baking soda; ½ tsp salt; ½ cup (115g) unsalted butter, room temp; 1 cup (200g) granulated sugar; ¼ cup (60mL) vegetable oil; 1 large egg, room temp; 2 tsp pure vanilla extract; 1 ¼ cups (200g) fresh blueberries, washed, drained, and patted dry; ½ cup (65g) powdered sugar; ½ tbsp water or milk

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If you adore the cozy flavors of a blueberry muffin but crave the convenience and fun bite-size appeal of a cookie, you are going to fall head over heels for this Blueberry Muffin Cookies Recipe. These delightful treats marry the soft, cakey texture and juicy burst of blueberries from a classic muffin with the sweet crumb topping and portability of a cookie. Perfect for breakfast on the go, an afternoon snack, or even a light dessert, this recipe balances freshness and richness in every tender bite. Let me take you through how to whip up these charming Blueberry Muffin Cookies that will quickly become your new favorite indulgence.

Ingredients You’ll Need

A clear glass bowl holds two layers: a thick, creamy, pale beige batter on the bottom and a pile of shiny, deep blue blueberries scattered on top. A white spatula with a wooden handle is partly visible at the edge, gently touching the batter near the bowl’s rim. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This Blueberry Muffin Cookies Recipe uses simple, pantry-friendly ingredients that come together to create a perfect harmony of flavors and textures. Each component, from the flour to the fresh blueberries, plays a vital role in giving these cookies their soft crumb and sweet juiciness.

All-purpose flour: Provides structure and tenderness, so be sure to spoon and level for accurate measurement.
Cornstarch: Adds a silky, delicate texture to the cookie dough.
Baking soda: Helps the cookies rise and become perfectly puffy.
Salt: Balances sweetness and enhances overall flavor complexity.
Unsalted butter: At room temperature for creamy richness and a tender crumb.
Granulated sugar: Sweetens the dough while aiding in achieving a light texture.
Vegetable oil: Adds moisture for an irresistibly soft bite.
Large egg: Binds ingredients and lends structure to the dough.
Pure vanilla extract: Infuses warming aromatic notes for depth of flavor.
Fresh blueberries: The star ingredient providing juicy sweetness and beautiful color spots.
Crumb topping ingredients (flour, sugar, butter): For that classic muffin topping crunch and sweetness.
Powdered sugar and milk (optional): For a simple glaze that adds lovely sweetness and shine.

How to Make Blueberry Muffin Cookies Recipe

Step 1: Prepare the Crumb Topping

Start by preheating your oven to 350°F and lining a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. In a medium bowl, combine the crumb topping ingredients—flour, granulated sugar, and melted butter—and mix together using a fork until the mixture is moistened and crumbly. Pop this bowl in the fridge while you move on to the cookie dough. This chilled crumb topping gives a lovely texture contrast and a sweet crunch that feels like an extra special touch.

Step 2: Mix the Dry Ingredients for the Cookie Dough

Whisk together all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. Setting this aside means you can add it seamlessly to your wet ingredients without overmixing, which is key to keeping your cookies tender.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer with the paddle attachment to cream together room temperature butter and granulated sugar. Beat on medium speed for 1 to 2 minutes until your mixture looks light, fluffy, and pale—this aeration makes the cookies nice and soft. Then add the vegetable oil, egg, and vanilla extract, mixing well to combine all those rich wet ingredients.

Step 4: Combine Dry and Wet Ingredients

Slowly mix the dry flour mixture into your wet ingredients until the dough is streak-free. Being gentle here ensures the cookies keep their tender crumb without becoming dense.

Step 5: Gently Add the Blueberries

Pat your fresh blueberries dry to keep the dough from becoming soggy. Fold them gently into the dough with a spatula—a little careful mixing preserves the berries’ shape and juicy goodness.

Step 6: Scoop and Top With Crumb

Using a large cookie scoop, portion out 5 to 6 cookies, about ¼ cup-sized each, spaced generously on your baking sheet for even baking. Retrieve your chilled crumb topping, break it into smaller clumps with a fork, and press about ½ tablespoon onto each cookie ball. This adds a beautifully textured, sugary crunch once baked.

Step 7: Bake and Cool

Bake in the center of the oven for 13 to 16 minutes until your cookies puff up and edges turn a delicate golden brown. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with your remaining dough, giving your baking sheet time to cool if reusing. Your kitchen is about to smell incredible!

Step 8: Optional Icing Drizzle

Whisk powdered sugar with a little milk or water until smooth and at your desired thickness. Drizzle this simple icing over completely cooled cookies for an extra touch of sweetness and visual appeal that’s just as charming as it is tasty.

How to Serve Blueberry Muffin Cookies Recipe

A close-up of a small round ball of cookie dough with dark chocolate chips inside, placed on light brown parchment paper on a silver baking tray. The dough ball has a rough, crumbly white topping scattered mainly on the top center, giving it a textured look with small cluster pieces. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Blueberry Muffin Cookies even more inviting, consider dusting them lightly with powdered sugar or topping with a few fresh blueberries for a pop of color. A small scatter of lemon zest adds a lovely citrus brightness that pairs wonderfully with the blueberries’ natural sweetness.

Side Dishes

These cookies shine when paired with a cup of hot tea or freshly brewed coffee, making them perfect for an afternoon pick-me-up. For a wholesome breakfast, serve alongside plain or vanilla yogurt and a handful of nuts or granola to round out the meal.

Creative Ways to Present

Try stacking a few Blueberry Muffin Cookies on a rustic wooden platter with small bowls of fresh cream or berry jam for dipping. They also work beautifully as a topping for ice cream sundaes or crumbled over a fruit salad for unexpected texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover Blueberry Muffin Cookies at room temperature in an airtight container for up to three days. The cookies will stay soft and fresh, making them perfect for quick snacking throughout the week.

Freezing

If you want to enjoy these treats later, freeze the baked cookies by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to three months — great for prepping ahead for special occasions or sudden cookie cravings.

Reheating

To revive your frozen or stored cookies, warm them gently in the oven at 300°F for 5 to 7 minutes, or microwave briefly in 15-second bursts. Warming brings back that fresh-baked softness and enhances the blueberries’ flavor beautifully.

FAQs

Can I use frozen blueberries instead of fresh for this Blueberry Muffin Cookies Recipe?

While fresh blueberries work best for texture and appearance, you can use frozen berries if fresh aren’t available. Just be sure to thaw and pat them dry thoroughly to avoid excess moisture, which could make the dough too wet.

Is the crumb topping necessary? Can I skip it?

The crumb topping is what gives these cookies their iconic muffin-like crunch and sweetness on top. While you can skip it, you’ll miss out on that delightful contrast in texture and extra buttery flavor that makes this Blueberry Muffin Cookies Recipe special.

Can I substitute vegetable oil with another type of oil or butter?

You can substitute vegetable oil with melted coconut oil or light olive oil for a slight flavor twist. Using all butter instead of oil will make the cookies richer but could also make the texture a bit denser.

How do I prevent the blueberries from bursting during mixing?

Handle the blueberries with care and fold them in gently at the very end of mixing. Also, make sure they are thoroughly dried to reduce the chance of juice bleeding into the dough prematurely.

Can I add lemon zest or other flavorings to this recipe?

Absolutely! Adding a teaspoon of lemon or orange zest to the dough or crumb topping brightens the flavor and complements the blueberries wonderfully. You can also experiment with a pinch of cinnamon or almond extract for a unique twist.

Final Thoughts

I genuinely hope you give this Blueberry Muffin Cookies Recipe a try because it’s one of those rare treats that beautifully blends comfort, convenience, and incredible flavor all in one. Whether you’re baking for a crowd or just craving a special snack, these cookies deliver happiness in every bite. Happy baking and enjoy all those delightful blueberry bursts with each chewy, crumbly mouthful!