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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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
26 mins
Servings: 10 cookies
Calories: 468 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. In a medium bowl, mashed the softened butter into the brown sugar, granulated sugar, and flour to make the streusel topping. Set aside.
  2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  3. 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.
  4. Add flour, cornstarch, baking powder, baking soda, and salt, mixing just until no streaks of flour remain.
  5. Fold in blueberries and white chocolate chips by hand.
  6. 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.
  7. 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

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

% 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.