Description
Delight in these Blueberry Muffin Cookies that combine the tender crumb of a muffin with the convenience of a cookie. Soft, fluffy, and bursting with fresh blueberries, topped with a sweet crumbly topping and drizzled with optional icing, they make the perfect treat for breakfast or snack time.
Ingredients
Crumb Topping:
- ⅓ cup (43g) all-purpose flour, spooned and leveled
- ¼ cup (50g) granulated sugar
- 3 tbsp unsalted butter, melted and cooled
Blueberry Cookie Dough:
- 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
Icing (Optional):
- ½ cup (65g) powdered sugar
- ½ tbsp water or milk
Instructions
- Prepare Crumb Topping: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, mix together the flour, granulated sugar, and melted butter using a fork until the mixture is moistened and crumbly. Place the bowl in the refrigerator to chill while you prepare the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set aside for later mixing.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer fitted with the paddle attachment to cream the room temperature butter and granulated sugar together on medium speed for 1-2 minutes until light and fluffy.
- Add Wet Ingredients: To the creamed mixture, add the vegetable oil, egg, and vanilla extract. Beat or whisk together until fully incorporated and smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until the dough is streak-free and smooth.
- Fold in Blueberries: Gently fold in the fresh blueberries which have been washed, drained, and patted dry carefully to avoid bruising or bursting them.
- Portion Cookie Dough: Using a large cookie scoop, portion out 5 to 6 dough balls, each about ¼ cup in size. Drop them spaced at least 3 inches apart onto the prepared baking sheet.
- Add Crumb Topping: Remove the crumb topping from the fridge and break it up into small pieces with a fork. Top each cookie dough ball with about ½ heaping tablespoon of the crumb topping and gently press it so it adheres.
- Bake Cookies: Bake in the center of the preheated oven for 13-16 minutes, or until the cookies are puffed and lightly browned around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If baking in batches, ensure the baking sheet cools completely before reusing.
- Prepare Icing (Optional): In a small bowl or cup, whisk together the powdered sugar and water or milk until smooth. Adjust consistency by adding more liquid to thin or powdered sugar to thicken as desired.
- Drizzle Icing and Serve: Once cookies are completely cooled, drizzle icing over the top for an extra touch of sweetness, then serve and enjoy.
Notes
- Ensure blueberries are dry to prevent them from pulling moisture away from the dough causing separation.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Spacing cookies adequately on the baking sheet allows for expansion and even baking.
- If baking in multiple batches, cooling the baking sheet between uses prevents dough from melting on contact.
- The icing is optional but adds a lovely decorative and sweet finish.
- Use fresh blueberries for the best texture; frozen blueberries can release too much moisture causing soggy cookies.
- Room temperature butter and egg help create a smooth, well-mixed dough.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
