Blueberry Muffin Cookies…this recipe is loaded with blueberries and topped with a buttery streusel. It’s the best part of the muffin in cookie form!
Blueberry muffins are one of those foods that most people love. I think they just evoke the feelings of a lazy Sunday morning…cozy, warm, sweet and slathered with butter. Yes Sunday, yes.
People don’t crave the feeling of a Monday morning…I mean running around making school lunches, blow drying your hair, yelling, “THE BUS IS COMING!!” doesn’t give me the warm fuzzies. Also, there is no butter involved.
Let’s think about this for a minute…if Blueberry Muffins are the food equivalent to relaxed weekend mornings, what food would Mondays food representative be?
Maybe a Pop Tart? Hmm, no.. I kind of love those. Maybe a bowl of cereal? Ehhh…everybody loves cereal.
How about cottage cheese?
Cottage Cheese is DEFINITELY the food equivalent to frenzied mornings. Ain’t nobody craving cottage cheese.
So. If Sunday mornings are Blueberry Muffins and Monday mornings are cottage cheese, I’m thinking Friday nights are cookies. Right?
And what I’ve done today is I’ve taken the cozy Sunday morning Blueberry Muffin and combined it with the Let’s Party Friday night cookie.
A Blueberry Muffin Cookie. There is nothing not to like here.
The cookie dough is super simple. You just add blueberries at the very end. You can use fresh or frozen…and since blueberries aren’t in season yet here in NJ I used frozen. Just thaw them and dry them first…
Fold them in as carefully as you can…
Then scoop the dough using a medium cookie scoop, press them lightly down in the center and fill them with a simple streusel mixture…
When they’re baked they will look like this…
The more streusel, the better!
Go ahead, get your weekend on!Print
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 1/3 cups all purpose flour
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 1/4 cups all purpose flour
- 1 1/2 cups fresh blueberries, or frozen (thawed, rinsed and dried)
- Preheat the oven to 350°F/175°C
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine all the streusel ingredients and stir to combine. Using your hands form the mixture into coarse crumbs. Set this aside as well.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, baking soda and salt and continue mixing until it’s combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until incorporated.
- Carefully stir in the blueberries until they are evenly mixed in.
- Using a 2 tablespoon sized cookie scoop drop the dough 2 inches apart on the prepared baking sheet. Using the back of a spoon create a small well in the center of the cookie and press a small handful of the streusel mixture into the well and on the top of the dough. Try and get as much topping on the cookie as possible. Don’t press the dough down too much, as they will spread a bit while baking and you don’t want a flat cookie.
- Bake the cookies for 10-12 minutes until the are set and the edges are lightly golden.
- Transfer the cookies to a wire rack to cool completely.
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For a fun list of my favorite bakeware, check it out here!