When you want to combine the cozy charm of a classic blueberry muffin with the convenience of a cookie, this Blueberry Muffin Cookies Recipe is your go-to treat. Soft, tender, and bursting with juicy blueberries, these cookies offer that perfect balance of sweet, cinnamon-spiced dough wrapped around delightful fruity pockets. They’re a nostalgic delight that feels like a warm hug in every bite, making them ideal for breakfast on the go or a comforting afternoon snack.
Ingredients You’ll Need
Keeping ingredients simple and approachable is the secret to these deliciously soft cookies. Each element plays an essential role, from the richness of butter to the bright pop of fresh blueberries, ensuring that every cookie has that unmistakable blueberry muffin character.
- 1/2 cup unsalted butter (softened): Provides creamy richness and tender texture to the cookie dough.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the delicate blueberry flavor.
- 1/4 cup brown sugar: Contributes a slight caramel note and helps keep the cookies moist.
- 1 large egg: Binds the ingredients for structure and holds the cookie together with a soft crumb.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet undertones.
- 1 1/2 cups all-purpose flour: The base that gives these cookies their classic structure and chew.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly for a tender bite.
- 1/2 teaspoon baking powder: Works alongside baking soda for balanced leavening and lightness.
- 1/4 teaspoon salt: Balances sweetness and intensifies flavors.
- 1/2 teaspoon ground cinnamon: Adds a subtle warm spice that pairs beautifully with blueberries.
- 1/2 cup sour cream: Brings moisture and richness, mimicking that classic muffin tang and softness.
- 1 cup fresh or frozen blueberries: Bursts of juicy freshness that make these cookies unforgettable; if using frozen, do not thaw to keep them intact.
- 2 tablespoons turbinado sugar (for topping, optional): Gives a delightful crunch and sparkling finish on top.
How to Make Blueberry Muffin Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick, setting the stage for perfect texture every time.
Step 2: Cream the Butter and Sugars
In a large bowl, combine softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy — this aeration is key to cookies that rise nicely and have that soft, tender crumb reminiscent of blueberry muffins.
Step 3: Add Egg and Vanilla
Beat in the large egg and the vanilla extract until fully incorporated. The egg adds structure while the vanilla deepens the flavor profile, making these cookies feel comforting and familiar.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. This blend of leaveners and spices ensures each cookie has that nice lift plus warm hints of cinnamon throughout.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mix to the wet mixture, stirring just until combined. Overmixing here can lead to tough cookies, so keep it gentle for the softest texture.
Step 6: Fold in Sour Cream and Blueberries
Carefully fold the sour cream into the batter, which adds moisture and richness, then gently fold in the blueberries. If you use frozen blueberries, fold them in straight from the freezer to minimize juice bleeding and preserve the vibrant bursts of fruit.
Step 7: Scoop and Bake
Using heaping tablespoons, drop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for gentle spreading. Optionally, sprinkle turbinado sugar on top for a festive sparkle and crunch. Bake for 13 to 15 minutes until the edges are just golden and the centers look set but still soft.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes, allowing them to firm up slightly before transferring them to a wire rack to cool completely. This step ensures you don’t lose that tender texture when biting in.
How to Serve Blueberry Muffin Cookies Recipe
Garnishes
For a charming presentation, garnish each cookie with a few extra fresh blueberries right before baking — this adds a bakery-quality look and an irresistible fruity aroma as they bake. A light dusting of powdered sugar after baking also makes them look picture-perfect.
Side Dishes
Serve these cookies alongside a dollop of whipped cream or a small bowl of yogurt to highlight their moist, cakey texture. They also pair wonderfully with a hot cup of tea or coffee for an indulgent afternoon treat.
Creative Ways to Present
Stack the cookies on a pretty plate or in a rustic basket lined with a linen napkin to invite guests to dig in. For a playful twist, sandwich two cookies together with lemon cream cheese frosting or vanilla buttercream for a blueberry muffin cookie sandwich that’s twice the pleasure!
Make Ahead and Storage
Storing Leftovers
Keep your leftover blueberry muffin cookies fresh by storing them in an airtight container at room temperature. They remain soft and delicious for up to three days, perfect for quick snacks or sharing at gatherings.
Freezing
If you want to enjoy these treats later, freeze the cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. This way, they won’t stick together, and you can enjoy their fresh-baked taste months down the road.
Reheating
To bring back that freshly baked warmth, gently warm the cookies in the microwave for 10 to 15 seconds or in a preheated 300°F oven for about 5 minutes. This helps revive their soft and tender texture as if they just came out of the oven!
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Using frozen blueberries is a great option, just be sure not to thaw them before mixing. This prevents the dough from turning blue and keeps the berry bursts intact inside each cookie.
What makes these cookies taste like blueberry muffins?
The combination of sour cream, cinnamon, and blueberries gives these cookies their muffin-like texture and flavor, while the baking soda and powder create a soft and tender crumb reminiscent of your favorite muffins.
Can I substitute sour cream with something else?
You can substitute sour cream with Greek yogurt for a similar tang and moisture, but avoid using plain yogurt that is too thin since it might alter the dough’s consistency.
How long do Blueberry Muffin Cookies last?
Stored properly in an airtight container at room temperature, these cookies stay fresh and soft for up to three days. Beyond that, freezing is your best option to maintain their quality.
Can I add nuts or other fruits to this recipe?
Definitely! Adding chopped walnuts or pecans brings a lovely crunch, and swapping or adding fruits like raspberries or chopped strawberries can add a new burst of flavor. Just fold them in gently to avoid overmixing.
Final Thoughts
This Blueberry Muffin Cookies Recipe is a joyous way to enjoy the best of both worlds — the bright sweetness of blueberry muffins with the fun, handheld nature of cookies. Whether you’re baking for family, friends, or just yourself, these soft, fruity bites are sure to become a cherished favorite. So grab your mixing bowl, and treat yourself to a batch of cozy comfort in cookie form today!
Print
Blueberry Muffin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Muffin Cookies combine the soft, fluffy texture of a muffin with the portable convenience of a cookie. Bursting with fresh or frozen blueberries and a hint of cinnamon, these treats are perfect for breakfast or a sweet snack. Topped with a sprinkle of turbinado sugar for a delightful crunch, they bake up golden and tender every time.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Additional Ingredients
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can make cookies tough.
- Fold In Sour Cream: Gently fold in the sour cream to add moisture and tenderness to the dough.
- Add Blueberries: Carefully fold in fresh or frozen blueberries, taking care not to crush them to keep the bursts of berry flavor intact.
- Scoop Dough: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Topping: Sprinkle the tops of the cookie dough mounds with turbinado sugar for added crunch and a beautiful finish, if desired.
- Bake: Bake for 13–15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- These cookies have a soft, muffin-like texture perfect for those who love tender treats.
- For a bakery-style look, press a few extra blueberries gently on the tops of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the cookies for longer storage; thaw at room temperature before serving.
