My gourmet-style blueberry muffin cookies are HUGE and full of flavor! They’re packed full of fresh blueberries and crisp, crumbly streusel. Just like the muffin, but in cookie form! Recipe includes a how-to video!
Big & Beautiful Blueberry Muffin Cookies
I’m absolutely obsessed with these blueberry muffin cookies! The perfect blend of cookie and muffin, these are simply incredible. They have a soft and tender texture bolstered with pockets of crisp, crumbly streusel. A touch of cream cheese and plenty of blueberries keeps them from being too sweet, and the simple glaze is just the cherry on top.
I’ve recently noticed a towards larger-than-life, uniquely flavored “gourmet” cookies (Crumbl inspired, perhaps?) and have been itching to try my hand at them. My sister suggested the idea of a blueberry muffin cookie, and I immediately dove in.
Somewhat miraculously, my very first attempt turned out perfectly (this never happens, and I still had to make them multiple times after that just to make sure they were really perfect — they are). We’ve now made probably 3 dozen batches since, just because they’re so good!
These cookies make a fabulous brunch option (I ❤️ cookies for breakfast). You can also wrap them individually in cellophane to give them as a gift or sell at bake sales. However you serve them, they are simply AMAZING and I’m legitimately so excited for you to try them.
What You Need
There are quite a few ingredients in this recipe (these are HUGE, gourmet cookies, after all!). Let’s go over a few of the important ones before diving in!
- Blueberries. Use fresh blueberries. I found that frozen berries introduced too much moisture into the dough and left purple streaks so I opt for fresh. Now it only the birds don’t eat all the berries off my bushes this year I’ll have plenty on hand to make these all summer…
- Cake flour. While I resisted using this ingredient in actual cakes for years, I’ve found it just adds something extra to a thick cookie like this one (it’s also a star ingredient in my copycat Lofthouse cookies for this reason). It lends something special to the the crumb of the cookie, giving the feel that someone from Hogwarts might have literally tapped a magic wand on a blueberry muffin and transformed it into the perfect cookie. All purpose flour can be substituted, but the cookies have a less fine crumb and are just less tender, I definitely recommend trying them with cake flour at least once!
- All-purpose flour. Ok, cake flour is great in the cookie dough, but I recommend all-purpose for the streusel. Now, you Keep in mind you’ll also need all-purpose flour for the streusel. Cake flour isn’t necessary in the streusel the same way it is in the cookie dough, and since all-purpose is cheaper and I always have some on hand, I opt for this for the streusel. If you only have cake flour, though, go ahead and use it, just make sure to substitute properly.
- Cream cheese. Cream cheese replicates the depth of flavor and tang that classic blueberry muffins have (this is typically from buttermilk, but buttermilk would make these too cakey). Make sure to use brick-style, full fat cream cheese. Don’t use the spreadable kind sold in tubs.
- Cornstarch. A secret ingredient in so many of my cookies and muffins, this is another key factor in keeping the blueberry muffin cookies soft, tender, and appropriately muffin-esque.
SAM’S TIP: Add the streusel on top AND in the middle of the cookies! While it can be difficult to actually see the streusel in the center (and it won’t be crisp like the stuff on top), it adds flavor and texture. Without it, the cookies are missing something and are almost too cakey.
I always try to highlight the most significant ingredients and the ones I think need the most explanation, but if you have questions about any of the ingredients, feel free to leave them in the comments section. And remember, this is just an overview of the ingredients I used and why. For the full recipe and full list of ingredients, please scroll down to the bottom of the post!
How to Make Blueberry Muffin Cookies
Prep the Streusel
- Whisk together the dry ingredients until combined.
- Drizzle melted butter over the mixture. Make sure it’s not too hot, though or it can melt the sugar and leave you with a greasy mess!
- Toss the mixture together with a fork until clumpy and crumbly. Don’t mix as if you were mixing together a dough or batter — you’ll form a paste (which is just the wrong texture)! Instead, toss and claw the mixture together so you end up with discernible clumps. And make sure to scrape the bottom of the bowl and get all that flour incorporated.
- Set aside while you make the cookie dough.
Make the Cookie Dough
- Cream the cream cheese, butter, and sugars until light and fluffy. Don’t mix until just combined, use a mixer and put some oomph into it, the batter should be well-creamed before you proceed.
- Stir in the egg and vanilla until combined. Remember that room temperature ingredients are best and you can always quickly bring your eggs to room temperature if needed.
- Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients with a mixer on low speed. Try not to overdo it in this stage.
- Fold in the blueberries until well distributed. Don’t use your mixer here, just use a spatula to gently incorporate them into the batter.
SAM’S TIP: This cookie dough will be softer and sticker than normal (think like a very thick cake batter); that is to be expected! If your dough sticks to your cookie scoop during the scooping process, just use a spoon to scoop it out.
Assembly
This process is a bit messy and is very hands-on. Don’t be afraid to get your hands dirty, it’s worth it!
- Scoop 1½ tablespoon of dough onto a parchment lined baking sheet.
- Press a heaping tablespoon of streusel onto the top of the dough ball. This will get messy; just do your best to press all the crumbs that stray back into the dough. If you’re more of a visual person, take a peek at the video to see how I do it, yeah it’s a bit messy, but it’s not complicated or difficult in the least.
- Drop a second 1½ tablespoon scoop of dough on top of the streusel. It might want to fall off–just place it back on!
- Press a second heaping tablespoon of streusel on top of the cookie dough ball, very slightly flattening it as you do (we still want the dough balls to be round). Repeat with the remaining dough, spacing the cookies 2″ apart.
Bake & Decorate
- Bake for 15 minutes at 350F or until a toothpick inserted in the center comes out clean/with a few moist crumbs. Let the cookies cool completely on their baking sheet before adding the glaze.
- Whisk together the glaze ingredients until smooth, adding more milk if it’s too thick.
- Drizzle the glaze over the cooled cookies and let it set before enjoying.
SAM’S TIP: You can skip the glaze, but I feel it is the perfect and most appropriate topping for blueberry muffin cookies. A sprinkle of coarse sugar before the cookies go in the oven could also work, or dust the cookies with powdered sugar after they’ve cooled.
Frequently Asked Questions & Troubleshooting
You could, but it’s not my preference and I don’t recommend it. Frozen berries will introduce extra moisture in the dough and could make your cookies too cakey.
I recommend using cake flour for the best results. All-purpose flour could be substituted (make sure you substitute correctly); however, your cookies won’t be as soft and tender if you do.
Make sure the blueberry muffin cookies cool completely before enjoying. They’re a bit fragile when warm and may fall apart if picked up during this time. Also make sure you have actually baked the cookies completely through before removing from the oven, or they’ll be fragile even once they’ve cooled. Use the toothpick test to make sure they’re done. This doesn’t work with most cookies, but this batter is perfect for testing with a toothpick.
Over-baking is the most likely culprit of this. Make sure your cookies aren’t in the oven any longer than necessary, and if you’re not confident that your oven is running true to temperature (Most don’t, I highly recommend an oven thermometer, this is the one I use) check them a minute or more early. Also, make sure you aren’t accidentally over-measuring your flour.
Want to see more giant gourmet cookies? Leave me your flavor suggestions in the comments below (and stay tuned for my gourmet buckeye cookies & coffee cake cookies)!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Blueberry Muffin Cookies
Ingredients
Streusel
- 6 Tablespoons (85 g) unsalted butter
- 1 ¼ cups (155 g) all-purpose flour
- ½ cup (100 g) light brown sugar firmly packed
- ⅓ cup (65 g) granulated sugar
- ¼ teaspoon salt
Cookie Dough
- ½ cup (113 g) unsalted butter softened
- 2 oz (57 g) cream cheese softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 2 cups (225 g) cake flour
- 1 Tablespoon cornstarch
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (158 g) fresh blueberries
Glaze
- ⅔ cup (83 g) powdered sugar
- 1 Tablespoon milk plus additional if needed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside and prepare streusel.
Streusel
- Cut butter into pieces, place in a microwave-safe dish and heat in the microwave in 15 second intervals, stirring in between, until melted. Set aside to cool a bit.6 Tablespoons (85 g) unsalted butter
- In a medium-sized mixing bowl, whisk together flour, sugar, brown sugar, and salt.1 ¼ cups (155 g) all-purpose flour, ½ cup (100 g) light brown sugar, ⅓ cup (65 g) granulated sugar, ¼ teaspoon salt
- Drizzle melted butter over the flour mixture and use a fork to toss and claw the ingredients together until you have a crumbly streusel. Set aside while you prepare the cookie dough.
Cookie Dough
- In a large mixing bowl (or bowl of a stand mixer), combine butter, cream cheese, and sugars and use an electric mixer to beat until well-creamed, light, and fluffy (at least a minute on high speed).½ cup (113 g) unsalted butter, 2 oz (57 g) cream cheese, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar firmly packed
- Add egg and vanilla extract and stir until completely combined.1 large egg, 1 teaspoon vanilla extract
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.2 cups (225 g) cake flour, 1 Tablespoon cornstarch, 1 teaspoons baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet, stirring on low-speed until just combined.
- Add blueberries and use a spatula to gently fold into the batter until well distributed.1 cup (158 g) fresh blueberries
- Scoop dough by level 1 ½ Tablespoon sized scoop and drop on prepared baking sheet.
- Grab a handful of streusel (about a heaping tablespoon) and press firmly onto the top of the cookie dollop. Scoop another level 1 ½ Tablespoon-sized scoop of dough and drop directly on top of the streusel. Portion out another handful of streusel and press gently but firmly on top of the dough to slightly flatten the cookie and to embed the streusel into the cookie.
- Repeat with remaining cookie dough, spacing cookies at least 2” apart on baking sheet.
- Bake in center rack of 350F (175C) oven for about 15 minutes and a toothpick inserted in the center of the cookie comes out clean or with moist crumbs. Allow to cool completely on baking sheet before drizzling with glaze.
Glaze
- Combine powdered sugar and 1 Tablespoon of milk and whisk until smooth. If too thick, add additional milk, a splash at a time, until smooth.⅔ cup (83 g) powdered sugar, 1 Tablespoon milk
- Drizzle glaze over cooled or mostly cooled cookies. Allow to solidify before serving.
Notes
Storing
Store in an airtight container at room temperature for up to 3 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Natalie Rodriguez
Hello! Can you use freeze dried blueberries instead?
Sam
Hi Natalie! I haven’t tried it, but I think it could work. 🙂
Ella
Can this recipe be doubled?
Sam
Sure thing! 🙂
Aprille P.
Hi Sam! Im new to your site, I just found out about you! Im so glad I did! Thank you for this recipe.
Anyhow, I was wondering if you could incorporate cream cheese filling inside these cookies. Do you think it’s a good idea to make a pocket in the center, and then top it off with another scoop of dough and then streusel?
Sam
Hi Aprille! That sounds good, but without having tried it I can’t say for sure how it would turn out. I do think it would work. If you do try it please let me know how it goes. 🙂
Judy Jeffries Corbutt
Hi Sam. I love your recipes and I made the Blueberry muffin cookies. Wow. They are delicious. I think I made them too big (not a problem for me) I used an ice cream scoop. They are delicious though. I loved making them because putting the crumbs on was so easy and just patting the crumbs into the cookie dough and forming the cookie was so easy. Thank you and i just watched your Big chocolate chip cookie and will be making them next. Love your videos. They really help.
Sam
I’m so glad you enjoyed them so much, Judy! The crumb topping is so good on these cookies! I hope you love the big chocolate chip cookies just as much! 🙂
Susan Polchinski
My husband is drooling! I quote, “Honey! These are amazing!” By the way, I have elevated you to a chemical engineer when I couldn’t remember what your degrees are for. You’re welcome. 🤣🤣
Sam
🤣 I’m so glad he enjoyed them so much, Susan! 🙂
Shauna
Seasoned baker here! I weighed everything out on a kitchen scale- I think something is seriously off with this recipe! I even made it a second time because I was sure I did something wrong. One complete mess on a cookie sheet is how they turned out both times. What a waste of ingredients!
Sam
I’m so sorry to hear this Shauna! Did you let your butter cool completely before adding it to the sugars? If not, it will melt your sugars and cause your cookies to spread. 🙁
Paula
I love your coffee cake cookies and am eager to try this recipe. Wondering, what size scoop do you use? I have sm, med, lrg. I think I use med for most of my cookie recipes and I do typically weigh the dough. I see that I would be using (2) 1 1/2 tbsp scoops per cookie. Do you have an ounce or gram weight per scoop of dough? Thank you. Looking forward to trying these asap!
Sam
Hi Paula! Unfortunately I do not know the weight of dough balls. 🙁 I just know that they are 1.5 tablespoons.
jim hynes
Hi Sam/Emily
Made these last night. As big of a mess as I have ever made, but boy are these good. I was worried about cook time but the toothpick came out clean at 15 minutes. Gonna spring them on my Wife’s bunko group today. They are in for a treat. Thanks for a wonderful recipe.
Emily @ Sugar Spun Run
They are messy to make but SO worth it at the end! We hope everyone loves them–what a lucky group! 😊
Lauren
I made these and they are soo good!! I was wondering, can you chill the dough before making the dough balls?
Thank you.
Sam
Hi Lauren! I have not personally experimented with this, but I think it will be fine. 🙂
Vic
Can i freeze these They are amazing
Sam
Hi Vic! I haven’t tried freezing these but, I don’t foresee any issues doing so.
Mark
Hi. These look amazing. If I want to make it dairy free can I leave out the cream cheese? Any replacement recommendations?
Sam
You can leave it out but the consistency will be different, it won’t be as soft or flavorful and will be more difficult to mix in the blueberries.
Donna Sal
Can you make this as a pan cookie?
Sam
Hi Donna! I’m not quite sure how it would change the texture here so I can’t say for sure how it would turn out. 🙁
Patty
I made your blueberry muffin cookies today and they are yummy. Instead of mixing milk with the powdered sugar for the glaze, I used fresh squeezed lemon juice so good!
Sam
I’m so glad you enjoyed them so much, Patty! 🙂
Wendy
Very yummy but needed to bake longer than 15 min.
Sam
I’m glad you enjoyed them, Wendy! 🙂
Sally
Hi Sam, Omg these cookie/muffins are so delish! I cannot wait for the coffeecake cookie recipe!!! As always, your recipes are a+++++ and you are so talented and I thank you once again for making me look like a master baker, using your recipes!
Sam
Thank you so much, Sally! I’m so glad you’ve enjoyed everything so much! 🙂
Katy
These are amazing! And so easy! Me and my niece bake together a lot she is 10. This was quick and easy. My grandma loves them!
Sam
I’m so glad everyone enjoyed them so much, Katy! That’s awesome that you bake with your niece all the time. Baking is a great way to make wonderful memories. 🙂
Donna
Do you think this could be made with an egg replacer (like “No Egg”) because of anaphylactic allergy to egg? I understand it will change texture or rising a bit.
Sam
Hi Donna! Unfortunately I don’t know how it would work. Hopefully another reader will be able to chime in with some advice. 🙁
Miriam Rose Blanar
These look amazing! I already had blueberry muffin cookies on my list to make, but it was from another site, but once I saw these, I’m going to be using this recipe, because they look so much better than the other website. I can’t wait to make these!
Sam
Thank you so much, Miriam! I hope you love these! 🙂