Blueberry Muffin Cookies
These blueberry muffin cookies are the ultimate treat, combining the moist, fruity goodness of blueberry muffins with the chewy, delightful texture of cookies! Perfect for any occasion, they’re quick to make and incredibly delicious!
Servings: 10 cookies
Ingredients
Streusel
- 6 tablespoons salted butter softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ⅔ cup all-purpose flour
Cookies
- ½ cup salted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh blueberries
- 1 cup white chocolate chips
Instructions
- In a medium bowl, mashed the softened butter into the brown sugar, granulated sugar, and flour to make the streusel topping. Set aside.6 tablespoons salted butter, ¼ cup brown sugar, ¼ cup granulated sugar, ⅔ cup all-purpose flour
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar until creamy and light. Add the egg, egg yolk, and vanilla extract, mixing until combined. Stop to scrape the bottom and sides of the bowl.½ cup salted butter, ½ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons vanilla extract, 1 large egg
- Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until no streaks of flour remain.1 ¾ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Fold in blueberries and white chocolate chips by hand.1 cup fresh blueberries, 1 cup white chocolate chips
- Scoop large mounds of cookie dough to make 10 cookies, spacing them a few inches apart on the baking sheets so they have room to spread. Mound some of the streusel on top of each cookie.
- Bake for 11-13 minutes until set and lightly golden brown around the edges. Do not overbake. Let cool on baking sheets.
Notes
Storage & Make Ahead
- Store: Store cookies in an airtight container for up to a week. Cookies always taste their best when enjoyed within 3-4 days of baking.
- Freeze: Arrange cookies in a single layer on a baking sheet and flash-freeze until solid. Place frozen cookies in a plastic bag or airtight container in a freezer for up to three months. Thaw at room temperature or warm them briefly in the oven.
- Make Ahead: The dough can be prepared in advance and refrigerated in an airtight container for up to 3 days before baking, or for up to 3 months in the freezer.
Nutrition
Calories: 468kcal | Carbohydrates: 63g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg
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