Description
Blueberry Muffin Cookies are soft, cake-like cookies filled with juicy blueberries, topped with a buttery crumb streusel, and drizzled with vanilla glaze. They combine the best parts of a blueberry muffin and a cookie perfect for brunches, bake sales, or a sweet snack.
Ingredients
Scale
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ¼ cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup blueberries (fresh or frozen)
For the Crumb Topping:
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon fine salt
- 4 tablespoons melted butter
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2–3 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Make the crumb topping: Combine flour, sugars, cinnamon, salt, and melted butter. Mix until crumbly; set aside.
- Prepare cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and sour cream; mix until smooth.
- In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
- Gently fold in blueberries.
- Scoop tablespoon-sized portions of dough onto lined baking sheets.
- Sprinkle each cookie with crumb topping.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool cookies completely on a wire rack.
- Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
- Avoid overmixing the dough to maintain a soft, muffin-like texture.
- Add lemon zest or nutmeg for an extra flavor boost.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
- Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
- For a vegan version, use plant-based butter, flax eggs, and coconut yogurt.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~180
- Sugar: ~16 g
- Sodium: ~90 mg
- Fat: ~8 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~25 g
- Fiber: ~1 g
- Protein: ~2 g
- Cholesterol: ~30 mg