Blueberry Muffin Cookies

I wanted a blueberry muffin I could eat with my hands. So I made a cookie instead.

These are soft and cake-like with pockets of juicy blueberries inside. They taste exactly like your favorite muffin, but better because you can grab one and go. The edges are tender. The centers stay moist for days. One bite and you forget you’re eating a cookie.

My kids stuff these in their backpacks for school snacks. My coworkers steal them from the break room. I’ve stopped trying to hide them because nobody listens anyway. Now I just make bigger batches and call it a win.

They look homemade in the best way—a little rustic, a little imperfect, totally irresistible. But they’re actually super simple to make. Just muffin flavors in cookie form. Mix, scoop, bake, and done.

Ready to make snacks that disappear in minutes?

Why You’ll Love This Recipe

• Reader Favorite: One reader shared, “These taste exactly like blueberry muffins but in cookie form!”
• Packed with Fresh Blueberries: Real blueberries and blueberry jam create authentic muffin flavor in every bite.
• Quick to Make: Ready in just 30 minutes from start to finish.
• Make-Ahead Friendly: Dough can be prepared ahead and baked fresh when needed.
• Great for Meal Prep: Bake a batch for grab-and-go breakfasts throughout the week.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Bake Time: 12-15 minutes
• Total Time: About 30 minutes

Servings: This recipe makes about 18-20 cookies, enough for a family or to share with friends.

Difficulty: Easy enough for beginners but satisfying for experienced bakers too.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Baking sheets
• Parchment paper
• Wire cooling rack
• Rubber spatula

Ingredients for Blueberry Muffin Cookies

The beauty of these cookies lies in their simple, wholesome ingredients that come together to create a muffin-like texture with bursts of blueberry flavor.

For the Cookies:

• 1 cup (226g) unsalted butter, softened to room temperature – Creates tender, rich cookies
• 3/4 cup (150g) granulated sugar – Provides sweetness and structure
• 1/4 cup (50g) packed light brown sugar – Adds depth and chewiness
• 1 large egg, at room temperature – Binds ingredients and adds moisture
• 2 teaspoons pure vanilla extract – Enhances overall flavor
• 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled – Forms the base
• 1/2 teaspoon baking soda – Helps cookies rise slightly
• 1/2 teaspoon baking powder – Creates a tender crumb
• 1/4 teaspoon salt – Balances sweetness
• 1 cup (150g) fresh or frozen blueberries – Provides bursts of flavor
• 3 tablespoons blueberry jam – Intensifies blueberry taste

For the Streusel Topping (optional but recommended):

• 3 tablespoons unsalted butter, softened – Creates the crumbly texture
• 1/4 cup (50g) packed brown sugar – Adds sweetness and chewiness
• 2 tablespoons granulated sugar – Provides sweetness and shine
• 1/3 cup (42g) all-purpose flour – Creates the crumb structure
• Pinch of salt – Enhances flavor

Variations for Blueberry Muffin Cookies

• Add Lemon Zest: Mix in one teaspoon of lemon zest for a bright, citrusy note that pairs beautifully with blueberries.
• Use Dried Blueberries: Swap fresh blueberries for dried ones if you prefer a more concentrated flavor or want less moisture.
• Add Nuts: Fold in chopped almonds or walnuts for added crunch and texture.
• Make It Spiced: Add a pinch of cinnamon or nutmeg for warmth and depth.
• Chocolate Variation: Mix in white chocolate chips along with the blueberries for a different flavor profile.
• Streusel Boost: Add a teaspoon of cinnamon to the streusel topping for extra warmth.

How to Make Blueberry Muffin Cookies: Step-by-Step Instructions

1. Prepare Your Ingredients

Gather all ingredients and allow butter and egg to reach room temperature. This ensures even mixing and better texture.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. This prevents lumps and distributes leavening evenly.

3. Cream Butter and Sugars

Using an electric mixer, beat softened butter, granulated sugar, and brown sugar together for about 2-3 minutes until light and fluffy. This incorporates air for a tender texture.

4. Add Egg and Vanilla

Add the egg and vanilla extract to the butter mixture. Beat until well combined, about 1 minute. The mixture should look smooth and slightly lighter in color.

5. Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture on low speed. Mix until just combined, being careful not to overmix. Overmixing can result in tough cookies.

6. Fold in Blueberries and Jam

Gently fold the fresh blueberries and blueberry jam into the dough using a rubber spatula. Try to distribute the blueberries evenly without crushing them.

7. Prepare Streusel Topping (if using)

In a small bowl, combine softened butter, brown sugar, granulated sugar, flour, and salt. Mix with a fork until the mixture resembles coarse crumbs. Set aside.

8. Preheat Oven

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.

9. Scoop and Top

Drop dough onto baking sheets using a cookie scoop or spoon, making cookies about 2 inches apart. If using streusel topping, sprinkle it generously over each cookie, pressing gently so it adheres.

10. Bake

Bake for 12-15 minutes or until the edges are lightly golden. The centers should look slightly underdone as they’ll continue to set while cooling.

11. Cool

Allow cookies to rest on the baking sheet for 5 minutes. This helps them set without becoming too hard. Transfer to a wire cooling rack to cool completely.

How to Serve Blueberry Muffin Cookies

These versatile cookies work well in many situations:

• For Breakfast: Serve with coffee or tea for a morning treat that feels like a homemade muffin.
• In Lunchboxes: Pack these sturdy cookies for school or work lunches.
• As Snacks: Enjoy one or two with a glass of milk in the afternoon.
• With Cream Cheese: Serve alongside whipped cream cheese for an indulgent pairing.
• For Dessert: Offer these at the end of a meal for a lighter, fruit-forward sweet treat.

Storing Blueberry Muffin Cookies

• Room Temperature: Keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and moist.
• Refrigerator: Store in an airtight container in the refrigerator for up to one week for extended freshness.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
• Dough: Unbaked cookie dough keeps in the refrigerator for up to 3 days in an airtight container.

Tips and Tricks for Success

• Use Room Temperature Ingredients: This ensures even mixing and better texture.
• Don’t Overmix: Mix until ingredients just combine. Overmixing develops gluten and makes cookies tough.
• Pat Blueberries Dry: If using fresh blueberries, pat them dry with paper towels to prevent excess moisture.
• Chill Dough if Needed: If dough seems too soft, refrigerate for 15-20 minutes before baking.
• Invest in a Cookie Scoop: This ensures even-sized cookies that bake uniformly.
• Check at 12 Minutes: Every oven varies, so start checking cookies at the 12-minute mark.
• Use Parchment Paper: This prevents sticking and ensures even browning on the bottom.

Nutrition Information

Nutrient	Per Cookie (based on 18 cookies)
Calories	185
Total Fat	9g
Saturated Fat	5.5g
Trans Fat	0g
Cholesterol	22mg
Sodium	135mg
Total Carbohydrates	24g
Dietary Fiber	0.5g
Sugars	15g
Protein	2g
Calcium	25mg
Iron	1mg

Note: Nutrition values are approximate and calculated using standard ingredient databases.

Blueberry Muffin Cookies FAQs

Can I use frozen blueberries instead of fresh? Yes, frozen blueberries work well. Pat them dry before folding into the dough to prevent excess moisture. You can use them straight from the freezer.

Why are my cookies spreading too much? Your butter may have been too soft or the dough too warm. Make sure butter is softened but not melted, and chill dough if needed before baking.

Can I make these cookies without the streusel topping? Absolutely. The streusel topping adds texture and visual appeal, but the cookies are delicious on their own.

How do I know when the cookies are done? The edges should be lightly golden, and the centers may look slightly underdone. They’ll continue to cook on the hot pan and will set as they cool.

Can I add other mix-ins to these cookies? Yes. You can add white chocolate chips, lemon zest, chopped nuts, or a pinch of cinnamon. Just keep the total mix-ins around one cup.

Are these cookies chewy or crispy? These cookies are soft and chewy with slightly crispy edges when properly baked.

Can I make the dough ahead of time? Yes, refrigerate the dough for up to 3 days in an airtight container. Bake fresh when ready.

Conclusion

Blueberry Muffin Cookies offer the perfect way to enjoy muffin flavors in a convenient, handheld form. With fresh blueberries, blueberry jam, and a tender, buttery base, these cookies deliver genuine muffin taste that readers love. Whether you’re looking for a quick breakfast treat, a lunchbox addition, or an afternoon snack, this recipe delivers delicious results every time.

The combination of simple ingredients like unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, milk, salt, baking powder, baking soda, fresh blueberries, and blueberry jam creates cookies that taste homemade and wholesome. The optional streusel topping adds an extra muffin-like dimension that makes these cookies feel special.