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Blueberry Muffin Cookies

  • Author: Cookies & Cups
  • Yield: 36 cookies 1x




  • 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)


  1. Preheat the oven to 350°F/175°C
  2. Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. 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.
  5. Turn the mixer to low and mix in the flour until incorporated.
  6. Carefully stir in the blueberries until they are evenly mixed in.
  7. 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.
  8. Bake the cookies for 10-12 minutes until the are set and the edges are lightly golden.
  9. Transfer the cookies to a wire rack to cool completely.

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