Blueberry Muffin Cookies

As someone who loves blueberry recipes, and especially blueberry muffins, I have a special place for these blueberry cookies in my summer baking rotation. They’re soft, chewy, and filled with juicy blueberries, topped with a buttery cinnamon streusel just like you’ll find on a batch of muffins or a blueberry buckle.

One reader writes, “Wow, these look great! What a creative idea to combine the two. Almost reminds me of a muffin top, the best part of the muffin!” I couldn’t agree more!!

Why You’ll Bake These Blueberry Muffin Cookies on Repeat

• Moist and chewy. These cookies satisfy a craving for moist blueberry muffins and soft, chewy chocolate chip cookies in one go.
• Full of fresh blueberries. They can be fresh or frozen. You’ll fold them right into the cookie dough.
• Finished with streusel, just like a blueberry streusel muffin top.
• Freezer-friendly. This recipe makes a generous batch of cookies. You can make a half-batch if you need less, or freeze the rest of the cookies for later.

Ingredients You Will Need

This blueberry cookies recipe consists mostly of pantry staples. Scroll down to the recipe card for the full recipe with exact measurements and instructions.

• Butter – Bring the butter to room temperature.
• Sugar – Like chocolate chip cookies, this recipe uses granulated sugar, plus light or dark brown sugar for moisture. You could use only granulated sugar, though the cookies won’t be quite as chewy.
• Eggs – Also brought to room temperature.
• Vanilla – Make sure to use pure vanilla extract. Almond extract is another option.
• Baking Soda and Salt – If your baking soda has been in the back of the pantry for months, check the expiration date and buy fresh if needed.
• Flour – Weigh the flour using a kitchen scale if you have one. Otherwise, spoon and level the flour when measuring so you don’t end up adding too much. Scooping directly from the bag leads to overmeasuring.
• Blueberries – You can use fresh or frozen blueberries. Rinse and dry fresh berries, or thaw and dry frozen blueberries before adding them to the dough.

For the Streusel

• Flour and Sugar – Again, use a combination of granulated and brown sugar, or all of one kind for the streusel.
• Cinnamon – Optional. You could leave out the cinnamon or use another spice, like nutmeg, or a pie spice blend if you’d like.
• Butter – Melted in the microwave.

Fresh vs. Frozen Blueberries in Cookies

I’ve made these cookies with fresh blueberries and frozen blueberries when they’re out of season. If you’re using frozen berries, thaw them completely and pat them dry with paper towels. They’ll have more moisture than fresh ones. 

I baked the cookies in the photos with frozen blueberries. Because of the extra moisture, they can occasionally bleed color into the dough, naturally dying the cookies blue. So, if you want blue blueberry cookies, use frozen!

How to Make Blueberry Muffin Cookies

Bring your butter and eggs to room temperature, and let’s bake these blueberry muffin cookies.

1. Make the streusel. Mix the streusel ingredients in a bowl. I use my hands to work the melted butter into the dry mixture, creating a coarse crumb. Afterward, set the streusel aside while you make the cookie dough.
2. Make the dough. Meanwhile, beat butter with both sugars for the dough. Add the eggs, vanilla, baking soda, and salt. Lastly, slowly mix in the flour and gently fold in the blueberries.
3. Portion the cookies. Next, scoop the dough using a medium cookie scoop. Drop the cookies about 2 inches apart on a lined baking sheet. 
4. Add the streusel. Using the back of a spoon or your fingers, make a small, shallow well in the middle of each cookie. Fill each well with streusel (the more streusel, the better!). Press it gently into the dough. Don’t flatten the cookies too much, though, or they’ll spread in the oven.
5. Bake. Bake your blueberry muffin cookies at 350ºF for 10-12 minutes. They should be just lightly golden at the edges. Move the cookies to a wire rack to cool completely before serving.

Tips for the Best Blueberry Cookies

• Don’t overbake. For irresistibly soft-baked, chewy blueberry muffin cookies, pull them from the oven when they’re just starting to brown a smidge at the edges. Check them at the 9-10 minute mark. If your cookies come out golden all over, they’re overbaked.
• Avoid bleeding color. Some folks love the subtle blue hue that occurs when the blueberries bleed color into the cookie dough. If you’d rather avoid blue cookies, try tossing the dry berries in a tablespoon of flour before you fold them into the cookie dough. The flour creates a barrier that can help absorb the juices.
• Skip the streusel. Personally, I can’t imagine a blueberry muffin (or cookie) without a crumbly streusel topping! However, if you aren’t in the mood for streusel, you can leave it off and enjoy these fresh blueberry cookies without it. You could always add the cinnamon to the cookie dough instead for a hint of cozy spice.
• Mix-ins. Add up to 1 cup of chocolate chips or chopped nuts, like walnuts or pecans. White chocolate chips would go well with these cookies.

Storage

• Store at room temperature. Seal the cooled blueberry muffin cookies inside an airtight container and keep them on the counter. They’ll be at their freshest within 3 days.
• Can I freeze these cookies? Yes! If you’re stacking the cookies, place a piece of parchment paper in between layers to protect the streusel. Freeze the cookies for up to 2 months. Thaw them at room temperature.

More Blueberry Recipes to Try

• Blueberry Shortcake
• Lemon Blueberry Blondies
• Banana Blueberry Muffins
• Blueberry Crisp
• Blueberry Banana Bread