Big & Beautiful Blueberry Muffin Cookies
I’m absolutely obsessed with these blueberry muffin cookies! The perfect blend of cookie and muffin, these are simply incredible. They have a soft and tender texture bolstered with pockets of crisp, crumbly streusel. A touch of cream cheese and plenty of blueberries keeps them from being too sweet, and the simple glaze is just the cherry on top. I’ve recently noticed a towards larger-than-life, uniquely flavored “gourmet” cookies (Crumbl inspired, perhaps?) and have been itching to try my hand at them. My sister suggested the idea of a blueberry muffin cookie, and I immediately dove in. Somewhat miraculously, my very first attempt turned out perfectly (this never happens, and I still had to make them multiple times after that just to make sure they were really perfect — they are). We’ve now made probably 3 dozen batches since, just because they’re so good! These cookies make a fabulous brunch option (I ❤️ cookies for breakfast). You can also wrap them individually in cellophane to give them as a gift or sell at bake sales. However you serve them, they are simply AMAZING and I’m legitimately so excited for you to try them.
What You Need
There are quite a few ingredients in this recipe (these are HUGE, gourmet cookies, after all!). Let’s go over a few of the important ones before diving in!
Blueberries. Use fresh blueberries. I found that frozen berries introduced too much moisture into the dough and left purple streaks so I opt for fresh. Now it only the birds don’t eat all the berries off my bushes this year I’ll have plenty on hand to make these all summer… Cake flour. While I resisted using this ingredient in actual cakes for years, I’ve found it just adds something extra to a thick cookie like this one (it’s also a star ingredient in my copycat Lofthouse cookies for this reason). It lends something special to the the crumb of the cookie, giving the feel that someone from Hogwarts might have literally tapped a magic wand on a blueberry muffin and transformed it into the perfect cookie. All purpose flour can be substituted, but the cookies have a less fine crumb and are just less tender, I definitely recommend trying them with cake flour at least once! All-purpose flour. Ok, cake flour is great in the cookie dough, but I recommend all-purpose for the streusel. Now, you Keep in mind you’ll also need all-purpose flour for the streusel. Cake flour isn’t necessary in the streusel the same way it is in the cookie dough, and since all-purpose is cheaper and I always have some on hand, I opt for this for the streusel. If you only have cake flour, though, go ahead and use it, just make sure to substitute properly. Cream cheese. Cream cheese replicates the depth of flavor and tang that classic blueberry muffins have (this is typically from buttermilk, but buttermilk would make these too cakey). Make sure to use brick-style, full fat cream cheese. Don’t use the spreadable kind sold in tubs. Cornstarch. A secret ingredient in so many of my cookies and muffins, this is another key factor in keeping the blueberry muffin cookies soft, tender, and appropriately muffin-esque.
SAM’S TIP: Add the streusel on top AND in the middle of the cookies! While it can be difficult to actually see the streusel in the center (and it won’t be crisp like the stuff on top), it adds flavor and texture. Without it, the cookies are missing something and are almost too cakey. I always try to highlight the most significant ingredients and the ones I think need the most explanation, but if you have questions about any of the ingredients, feel free to leave them in the comments section. And remember, this is just an overview of the ingredients I used and why. For the full recipe and full list of ingredients, please scroll down to the bottom of the post!
How to Make Blueberry Muffin Cookies
Prep the Streusel
Make the Cookie Dough
SAM’S TIP: This cookie dough will be softer and sticker than normal (think like a very thick cake batter); that is to be expected! If your dough sticks to your cookie scoop during the scooping process, just use a spoon to scoop it out.
Assembly
This process is a bit messy and is very hands-on. Don’t be afraid to get your hands dirty, it’s worth it!
Bake & Decorate
SAM’S TIP: You can skip the glaze, but I feel it is the perfect and most appropriate topping for blueberry muffin cookies. A sprinkle of coarse sugar before the cookies go in the oven could also work, or dust the cookies with powdered sugar after they’ve cooled. Want to see more giant gourmet cookies? Leave me your flavor suggestions in the comments below (and stay tuned for my gourmet buckeye cookies & coffee cake cookies)! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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