Blueberry Muffin Cookies
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Blueberry Muffin Cookies
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Blueberry muffin cookies are soft blueberry cookies topped with streusel and a simple but delicious glaze.
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Ingredients
Streusel
- 2 tablespoons butter, at room temperature
- 1/3 cup sifted all-purpose flour
- 3 tablespoons light brown sugar, packed
- 1/2 teaspoon ground cinnamon
Cookie dough
- 3/4 cup butter at cool room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar plus more for rolling
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 ½ cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh blueberries
Glaze
- 1 tablespoon butter
- 1 cup powdered sugar
- 1-2 tablespoon(s) heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- To make the streusel, cut the butter, flour, brown sugar, and cinnamon together in a small bowl until it forms small clumps.
- Chill while you make the cookie dough.
- To make the cookie dough, in the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, butter, and lemon zest on medium speed for 3-4 minutes, or until light and fluffy.
- Add the vanilla and egg and mix for 1-2 minutes, or until well combined.
- Stir in the flour, baking powder and salt just until combined.
- Fold in the blueberries just until incorporated.
- Scoop out 2 tablespoons of cookie dough.
- Gently press one side of the cookie dough into the streusel mixture.
- Place the cookies streusel side up on a baking sheet.
- Loosely cover and chill for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Place the dough balls at least 3 inches apart on the prepared baking sheets.
- Bake for 12-17 minutes, or until the edges are set and the streusel is golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a wire rack to finish cooling.
- To make the glaze, melt the butter in a medium microwave safe dish.
- Whisk in the powdered sugar a little at a time.
- Add enough cream to form a glaze that can be drizzled but is still on the thicker side.
- Whisk in the vanilla extract.
- Lightly drizzle the glaze over the cooled cookies.
Notes
- Butter: I use salted butter in this recipe.
- Flour: Weighing the flour is the most accurate way to measure it. If not, it's important to sift the flour before lightly spooning it into a measuring cup and leveling. Avoid packing the flour.
- Lemon zest: The lemon zest help to brighten up the flavor of the cookies.
- Blueberries: If you would like to use frozen blueberries, you can. Just use the blueberries frozen. Thawing the blueberries will cause the blueberries to bleed and give you blue/gray cookies.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
228kcal
(11%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
104mg
(4%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
280IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 228kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 104mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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