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.

  • Hi, thanks for the recipe. I wanted to ask if we need to add eggs or not in this recipe cause in cookie recipes we usually add one.

    • No, no eggs in this one. The leavening agent is baking powder and salt, the fat is from the butter.

  • This did not work at all with fresh blueberries. Unless the recipe is missing an ingredient or a step? The dough is crumbly and the fresh berries did not incorporate. I mashed it all together into little balls and baked them, and they all fell apart in the oven. It seems from your picture that you used frozen berries, did you test this with fresh? I would love to see a pic of how your batter looked pre baked. This was disappointing.

    • No, I did not text it with fresh blueberries. I used frozen so they have some moisture that they add to the dough. I’ll make a note of this in the recipe above. Sorry fresh berries didn’t work for you but thank you for testing and letting us all know!

  • Hi! I tried making these and my dough was so crumbly that it wouldn’t stay together to make the cookies. Any idea what I might have done wrong…?

  • Holy YUM! I’d have that whole tray for breakfast…or lunch…or dinner…or whenever… 😉

    http://sometimesgracefully.com

  • This recipe seems delicious. I love anything with blueberries. Your blueberry spinach pizza still one of my favorites pizza flavors!
    one more thing to try! 😉

    Tks!
    xo, Deborah
    http://www.loveandeverythingblog.com

  • Ok this sounds (and looks!) awesome!! I gonna have to try these 😀
    xx Caroline

    https://carolinespassion.wordpress.com

  • You just don’t want them completely frozen. So if they are frozen either let them sit in the refrigerator for half or a whole day, or defrost in the microwave for 30-45 seconds. They don’t have to be completely thawed, but they will release quite a bit of moisture as they thaw so you don’t necessarily want them doing this in the oven.

    If you are using fresh blueberries you don’t need to worry about this at all!

    -Emma

  • OH MAH LAWD I NEED TO EAT THESE. Not make them. Just eat them.

  • They look delicious! (even though I don´t like blueberries…oops)

    www.mishii.co.uk

  • Need These, want These NOW!
    They look too delicious! I´ve pinned them already – thank you for a new sin =)

  • These look so so so good! What a perfect recipe for Mother’s day too. 🙂

    http://annescribblesanddoodles.blogspot.com

  • What do you mean by thawed blueberries? What do I have to do?

    Thank you for your clarification.

  • They look super delicious, I love blueberries! Guess I will be baking this weekend!
    https://www.makeandmess.com/

  • These remind me of the blueberry coffee cake my dad made when i was younger! Looks delicious! =o)

    http://dreamofadventures.blogspot.com/

  • OH these look amazing! I might make these for my mom this weekend!

    http://thatsmagsforyou.com

  • Wow, these look fantastic. The blueberry-ginger combo sounds divine. Will have to give these a try!

  • YUM! This is exactly what I want to see right now.

    Psst I had cake for breakfast this morning by the way.. And that’s completely OKAY!

  • Looks like it could be done gluten free too (with a bit of effort)! 🙂

  • Love crumble top muffins!
    xo – katestylepetite.com

  • My muffin top needs these muffin cookies! Ingenious!
    www.sistersweetly.wordpress.com

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