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Blueberry Muffin Cookies

Servings 12 cookies

Ingredients

  • ½ cup softened butter
  • cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup whole wheat flour*
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon grated candied ginger optional
  • 1 cup frozen thawed blueberries

For the crumble tops:

  • 3 tablespoons cold butter
  • 3 tablespoons sugar
  • ¼ cup flour
  • a pinch of salt

Instructions

  • *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.
  • 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.