Blueberry Muffin Cookies

Blueberry muffin cookies (via abeautifulmess.com) These embody all of my favorite parts of a muffin, namely sweet, delicious flavors (these feature blueberries and candied ginger) and the crown, crumble tops. I LOVE crumble tops! But who doesn’t? It’s made of some of the most addictive ingredients in baking: butter, sugar, and flour. Simple, but so good.

Blueberry muffin cookies (via abeautifulmess.com)But these are at the core a cookie, so I’m not putting this out there as a healthy breakfast option. Oh no, dear friends, this is a treat – and such a fun alternative to any classic cookie you might make more often, be it chocolate chip or peanut butter.

You’ll note in the recipe that I’ve left the candied ginger as optional, but I highly recommend you add it if you can find it in the spice section of your grocery store. I really love adding a little candied ginger to all sorts of things: cookies, quick breads, pie crust, or cobbler recipes. It adds such a fun contrast of flavors and a little bit of heat/spice. I will also add that frozen blueberries are key here. We had one commenter try this with fresh berries and the lack of added moisture did not work well for them. Just FYI.

Blueberries

Blueberry Muffin Cookies, makes one dozen

1/2 cup softened butter
1/3 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup whole wheat flour*
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon grated candied ginger, optional
1 cup frozen, thawed blueberries

For the crumble tops:
3 tablespoons cold butter
3 tablespoons sugar
1/4 cup flour
a pinch of salt

*If you’d like, you can use 1 cup all-purpose flour instead of 3/4 cup and then 1/4 cup whole wheat flour. Up to you.

In a bowl, cream together the softened butter, sugars, and vanilla extract until well combined. In a separate bowl, whisk together the flours, baking powder, and salt. Combine the dry ingredients with the wet and stir until combined and crumbly dough begins to form.

Grate the candied ginger, and then measure out a heaping 1/4 teaspoon and add to the bowl along with the blueberries. Stir, then refrigerate for a few minutes while you prepare the crumb topping.

Blueberry muffin cookies (via abeautifulmess.com) Cube the cold butter and combine in a small bowl with the sugar and flour. Use your clean hands to press together until a very crumbly mixture forms.

Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Top each with the crumble topping. Bake at 350°F for 15-16 minutes. Remove to a cooling rack and allow to cool for 5 minutes before enjoying. The cookies will still be quite soft once they come out of the oven, so it’s best to let them cool a little before serving.

Happy cookie baking! xx. Emma

Blueberry Muffin Cookies

Servings 12 cookies

Ingredients

  • 1/2 cup softened butter
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon grated candied ginger optional
  • 1 cup frozen thawed blueberries

For the crumble tops:

  • 3 tablespoons cold butter
  • 3 tablespoons sugar
  • 1/4 cup flour
  • a pinch of salt

Instructions

  1. *If you’d like, you can use 1 cup all-purpose flour instead of 3/4 cup and then 1/4 cup whole wheat flour. Up to you.
  2. In a bowl, cream together the softened butter, sugars, and vanilla extract until well combined. In a separate bowl, whisk together the flours, baking powder, and salt. Combine the dry ingredients with the wet and stir until combined and crumbly dough begins to form.
  3. Grate the candied ginger, and then measure out a heaping 1/4 teaspoon and add to the bowl along with the blueberries. Stir, then refrigerate for a few minutes while you prepare the crumb topping.
  4. Cube the cold butter and combine in a small bowl with the sugar and flour. Use your clean hands to press together until a very crumbly mixture forms.
  5. Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Top each with the crumble topping. Bake at 350°F for 15-16 minutes. Remove to a cooling rack and allow to cool for 5 minutes before enjoying. The cookies will still be quite soft once they come out of the oven, so it’s best to let them cool a little before serving.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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