If you’re anything like me, you’ll fall head over heels for this Blueberry Muffin Cookies Recipe—a delightful blend of soft, tender muffin texture packed into a perfectly portable cookie form. Imagine biting into a cookie that carries the familiar warmth of cinnamon, bursts of juicy blueberries, and a subtle tang from sour cream, all crowned with a sparkling turbinado sugar crunch. It’s a fresh twist on classic blueberry muffins that feels like a cozy hug with every bite, ideal for breakfast, snack time, or satisfying your sweet tooth anytime.
Ingredients You’ll Need
These ingredients are a beautiful balance of pantry staples and fresh treasures, each one chosen to contribute the perfect texture, flavor, and color to your blueberry muffin cookies. From creamy butter to juicy blueberries and a touch of spice, you’ll see how simple components can come together to create magic.
- 1/2 cup unsalted butter (softened): The foundation that adds richness and moisture for soft, tender cookies.
- 1/2 cup granulated sugar: Provides sweetness and helps with cookie structure and browning.
- 1/4 cup brown sugar: Adds a hint of caramel flavor and helps keep the cookies soft.
- 1 large egg: Binds everything together while adding moisture and a bit of lift.
- 1 teaspoon vanilla extract: Brings out the warmth and depth in the cookie’s flavor.
- 1 1/2 cups all-purpose flour: The main dry ingredient that forms the structure of the cookie.
- 1/2 teaspoon baking soda: Reacts with sour cream to help cookies rise just right.
- 1/2 teaspoon baking powder: Adds additional leavening for that light muffin-like texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all flavors.
- 1/2 teaspoon ground cinnamon: Introduces a cozy spice note that pairs beautifully with blueberries.
- 1/2 cup sour cream: Keeps the cookies moist and tender while adding a subtle tanginess.
- 1 cup fresh or frozen blueberries: Bursting pockets of juicy fruit that define the cookie’s fresh flavor. (If using frozen, no need to thaw!)
- 2 tablespoons turbinado sugar (optional, for topping): Sprinkled on top for that irresistible sparkle and crunch.
How to Make Blueberry Muffin Cookies Recipe
Step 1: Cream the Butter and Sugars
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper, which ensures your cookies won’t stick and clean-up is a breeze. In a large bowl, use an electric mixer or sturdy spoon to beat together the softened butter, granulated sugar, and brown sugar until they become light, fluffy, and pale in color. This step is crucial as it creates the base for that soft, airy texture!
Step 2: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until fully combined. The egg will lend structure while the vanilla perks up all the sweet flavors, making your dough smell amazing.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This ensures your leaveners and spices are evenly distributed so every bite gets their perfect warmth and lift.
Step 4: Mix Dry Ingredients Into Wet
Gradually add the dry flour mixture to your wet ingredients, stirring gently just until combined. Don’t overmix here because that could make the cookies tough, and we want them soft as a muffin.
Step 5: Fold in Sour Cream
Now it’s time to fold in the sour cream—it adds tang, tenderness, and moisture that makes these cookies stand apart. The batter might look a little loose but don’t worry, it’s just right for a muffin-like crumb.
Step 6: Gently Fold in Blueberries
Last but definitely not least, carefully fold in the blueberries. This is a delicate step to avoid squishing the berries and turning your dough purple. Frozen berries can be added straight from the freezer for convenience.
Step 7: Scoop and Bake
Using a heaping tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing cookies about 2 inches apart to allow spreading. If you want that bakery-fresh sparkle, sprinkle turbinado sugar on top. Bake for 13 to 15 minutes, or until edges are golden and centers are set but still soft.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This brief cooling helps them set perfectly so you can enjoy that tender, just-baked texture.
How to Serve Blueberry Muffin Cookies Recipe
Garnishes
If you’re looking to dress these up, a light dusting of powdered sugar or a simple glaze made from powdered sugar and lemon juice offers a lovely contrast to the cinnamon and blueberries, making each cookie look as delicious as it tastes.
Side Dishes
These cookies pair wonderfully with a hot cup of coffee or a chai latte for an afternoon pick-me-up. For a more substantial treat, serve them alongside a dollop of Greek yogurt or a bowl of fresh fruit salad to echo the fruity notes.
Creative Ways to Present
Try sandwiching two of these Blueberry Muffin Cookies Recipe treats with cream cheese frosting or lemon buttercream for a decadent dessert. They also work beautifully crumbled over vanilla ice cream as a crunchy, fruity topping that adds texture and flavor.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, store them in an airtight container at room temperature for up to three days. Placing a slice of bread inside helps maintain moisture so they stay soft and chewy.
Freezing
If you want to keep these beauties longer, freeze baked cookies in an airtight container or ziplock bag for up to three months. For dough, freeze scooped balls on a baking sheet, then transfer to a bag, baking straight from frozen when ready.
Reheating
Warm your cookies gently in a microwave for 10-15 seconds or in a low oven for a few minutes to bring back that fresh-out-of-the-oven softness and aroma that makes this Blueberry Muffin Cookies Recipe so irresistible.
FAQs
Can I use frozen blueberries in this Blueberry Muffin Cookies Recipe?
Absolutely! Frozen blueberries work perfectly here. Just fold them in straight from the freezer without thawing to prevent the dough from becoming too wet and purple.
Why add sour cream to cookie dough?
Sour cream adds moisture and a subtle tang that enhances the flavor while keeping cookies extra soft and tender, giving these cookies their signature muffin-like texture.
Can I make these cookies gluten-free?
Yes, by swapping all-purpose flour for a gluten-free baking blend, you can enjoy this Blueberry Muffin Cookies Recipe without gluten. Just ensure your baking powder and other ingredients are gluten-free too.
What’s the best way to prevent blueberries from sinking?
Gently folding blueberries into the batter and using slightly thicker dough helps prevent sinking. Also, tossing blueberries lightly in flour before adding can help suspend them evenly throughout the cookies.
Can I substitute turbinado sugar topping?
If you don’t have turbinado sugar, coarse sanding sugar or even raw sugar crystals work well to add a subtle crunch and sparkle on top of the cookies.
Final Thoughts
This Blueberry Muffin Cookies Recipe is truly a versatile, crowd-pleasing treat that combines the best of muffins and cookies in a soft, fruity bite. Whether you’re baking for a cozy morning, a picnic, or a snack craving, these cookies never fail to impress. Give them a try and watch them become a fast favorite in your kitchen!
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, tender texture of a muffin with the convenience of a cookie. Bursting with fresh or frozen blueberries and a hint of cinnamon, these cookies are perfect for a delightful dessert or snack. Topped with turbinado sugar for a subtle crunch, they offer a bakery-style treat that’s easy to make at home.
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
Other
- 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 ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Mix Wet Ingredients: Beat in the large egg and vanilla extract until well combined, ensuring the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can result in tough cookies.
- Fold in Sour Cream and Blueberries: Gently fold in the sour cream to add moisture and tenderness, then carefully fold in the blueberries, taking care not to crush them to keep bursts of flavor throughout.
- Scoop Dough: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Add Topping (Optional): Sprinkle the tops of each cookie dough mound with turbinado sugar for a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 13–15 minutes, or until the edges turn lightly golden and the centers are set, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up properly.
Notes
- These cookies have a soft, muffin-like texture, making them distinct from traditional crunchy cookies.
- For a bakery-style look, press a few extra blueberries on top of each cookie before baking.
- Store in an airtight container for up to 3 days to maintain freshness.
- For longer storage, freeze the cookies; thaw at room temperature before serving.
