Home » Dessert Recipes » Blueberry Muffin Cookies

Blueberry Muffin Cookies

This post contains affiliate links. As an Amazon Affiliate if you purchase through those links I earn a small commission. Thank you!

Love blueberry muffins with streusel, and big soft cookies?? If you answered YES then you need to try these fabulous and flavourful Blueberry Muffin Cookies! Your friends and family will love these for breakfast, brunch, snack time, or anytime.

A blueberry cookie split in half and held together over more cookies.

Fresh or frozen blueberries are paired with a big soft tender cookie and topped with the perfect amount of streusel make these blueberry cookies the best cookies you’ll make this year!

3 blueberry muffin cookies with streusel on parchment paper.

Blueberry Muffin Cookies

These are the best mash-up of cookies and muffins ever! I love a good muffin topped with streusel, and I love a good soft chewy cookie. Add some frozen blueberries to the mix and these cookies are over the top amazing!

Stacked blueberry muffin cookies.

Do I need Frozen or Fresh Berries for this recipe?

You can use either for these blueberry cookies! Now I will tell you that the lovely blue color comes from using frozen berries because they have a way of cooking down quicker.

Fresh blueberries work just fine as well! They don’t pop as easily as the frozen berries while baking so be aware that your cookies will be less blue. If that even matters to you? If it does matter to you then toss your fresh berries in the freezer for an hour and boom you have frozen berrie.

Fresh blueberry cookies are so delicious but I kinda like the blue of frozen berries!

Blueberry cookies on a cooling rack with parchment.

What kinds of blueberries not to use in this recipe

Do not use canned blueberries for this recipe, they are not the kind of blueberries you want in this cookie recipe. They’re already soft and gushy in the can. And when you drain off the juice they’re just not as tasty as they should be.

Freeze-dried blueberries don’t work in this recipe. As well as plain dried blueberries! The flavor, color, and texture of these cookies depend on the fresh or frozen berries.

What Ingredients do I need to make Blueberry Cookies?

  • sugar
  • brown sugar
  • softened butter
  • egg
  • vanilla
  • all-purpose flour
  • salt
  • frozen blueberries
  • lemon zest (optional!)

The lemon zest is optional in these blueberry cookies, whether you use it or not is a personal preference. Some people don’t care for lemon and blueberry. I happen to LOVE lemon and blueberry but you don’t have to use the zest to make these cookies.

A single perfect blueberry muffin cookie on parchment and a baking rack

Our Other Favorite Blueberry Recipes

We love our blueberries, field grown OR wild, we don’t care! Here are our favorite blueberry recipes:

Yield: 10 Cookies

Blueberry Muffin Cookies

Blueberry Muffin Cookies

Love blueberry muffins?? Let's make them into cookies!

Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes

Ingredients

Blueberry Muffin Streusel

  • 1 1/2 TBSP butter, softened
  • 1 TBSP brown sugar
  • 1 TBSP sugar
  • 3 TBSP all-purpose flour
  • pinch of salt

Blueberry Cookies

  • 1/2 cup butter, softened
  • 1/3 cup of brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest (optional)
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup frozen blueberries, not thawed

Instructions

  1. preheat the oven to 350°
  2. line a baking sheet with parchment or foil as needed, set aside
  3. mix streusel by using a fork to combine all the ingredients until crumbly, set aside
  4. beat the butter and sugar together for 3-5 minutes until fluffy
  5. beat in the egg, vanilla, and lemon zest if using
  6. in a separate bowl mix together the flour, soda, and salt
  7. stir into the butter mixture just to combine
  8. stir in the frozen or fresh blueberries
  9. divide the cookie dough into 10 pieces, roll lightly into balls
  10. lay on the prepared cookie sheet, lightly flatten the dough balls
  11. divide the streusel between the cookies and pat lightly to press it into the cookie dough
  12. bake in the preheated oven for 11-12 minutes or until lightly browned
  13. cool on the baking sheet 4-5 minutes before removing to a baking rack

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 193Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 40mgSodium 192mgCarbohydrates 25gFiber 1gSugar 13gProtein 2g

This nutrition information was calculated using a computer program, results may vary.

Would you pin this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Follow me on social media:

2 thoughts on “Blueberry Muffin Cookies”

  1. Well didn’t these work out amazingly! The kids were quite excited to find these in their lunchboxes, and they held up well throughout the day.

    Reply
  2. Having a large supply of blueberry’s coming out of our garden, I am always looking for great blueberry recipes to try. Your blueberry muffin cookies were so easy to make and my family devoured them all within a day. Thank you for a great blueberry recipe!!

    Reply

Leave a Comment

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!