Blueberry Muffin Cookies
User Reviews
5.0
9 reviews
Excellent
Blueberry Muffin Cookies
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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!
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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
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Instructions
- In a medium bowl, mashed the softened butter into the brown sugar, granulated sugar, and flour to make the streusel topping. Set aside.
- 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.
- Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until no streaks of flour remain.
- Fold in blueberries and white chocolate chips by hand.
- 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.
- 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 Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
63g
(21%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
281mg
(12%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
531IU
(11%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 281mg | 12% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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