Blueberry Muffin Cookies


Indulge in the best of both worlds with our mouthwatering Blueberry Muffin Cookies recipe. Combining the cozy comfort of a blueberry muffin with the irresistible charm of a cookie, these delightful treats are sure to become a new favorite in your baking repertoire. Bursting with juicy blueberries and infused with warm, comforting flavors, these cookies are perfect for breakfast, snack time, or anytime you crave a little sweetness. Let’s dive into the delightful world of Blueberry Muffin Cookies and discover why they’re a must-have for every dessert lover.

Why Blueberry Muffin Cookies? Blueberry Muffin Cookies offer the perfect balance of soft, cake-like texture and juicy bursts of blueberry goodness. With their golden-brown edges and tender centers, these cookies capture the essence of a classic blueberry muffin in every bite. Whether enjoyed with a cup of coffee in the morning or as an afternoon pick-me-up, these cookies are a delightful treat that satisfies any craving for something sweet.

Ingredients You’ll Need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup fresh or frozen blueberries
  • Optional: Turbinado sugar for sprinkling on top


  1. Preheat the Oven and Prepare Baking Sheets:
    • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
  4. Add Egg and Vanilla:
    • Beat in the egg and vanilla extract until well combined.
  5. Incorporate Sour Cream:
    • Mix in the sour cream until smooth and creamy.
  6. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in Blueberries:
    • Gently fold in the blueberries until evenly distributed throughout the cookie dough.
  8. Scoop and Bake:
    • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, sprinkle the tops with turbinado sugar for added sweetness and texture.
  9. Bake Until Golden:
    • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.
  10. Cool and Enjoy:
    • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Serving and Storage Tips:

  1. Serve Fresh and Warm: Blueberry Muffin Cookies are best enjoyed fresh out of the oven when they are warm and fragrant. Serve them alongside a cup of coffee, tea, or cold milk for a cozy and comforting treat.
  2. Store in an Airtight Container: If you have leftover cookies, allow them to cool completely before storing them in an airtight container at room temperature. This helps maintain their freshness and prevents them from becoming stale.
  3. Separate Layers: To prevent the cookies from sticking together, place parchment paper or wax paper between layers when storing them in a container. This also helps preserve their texture and prevents them from becoming overly moist.
  4. Reheat Before Serving: If storing cookies for more than a day, consider reheating them briefly in a preheated oven at 300°F (150°C) for a few minutes. This helps restore their softness and freshness, giving them that “just-baked” taste.
  5. Freezing Option: Blueberry Muffin Cookies can be frozen for longer-term storage. Place cooled cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. Label with the date and freeze for up to 2-3 months. Thaw at room temperature before reheating or serving.
  6. Portion Control: If you’re serving Blueberry Muffin Cookies at a gathering or event, consider cutting them into smaller pieces for easier serving and portion control. This allows guests to enjoy a taste without feeling overwhelmed by a full-sized cookie.
  7. Enjoy Within a Few Days: While Blueberry Muffin Cookies can be stored for several days, they are best enjoyed within 2-3 days of baking for optimal freshness and flavor. Be sure to check for any signs of spoilage before consuming stored cookies.

By following these serving and storage tips, you can ensure that your Blueberry Muffin Cookies remain fresh, flavorful, and delightful to enjoy, whether served warm out of the oven or enjoyed as a convenient snack on the go.

Variations of Blueberry Muffin Cookies:

  1. Lemon Blueberry Muffin Cookies:
    • Add the zest of one lemon to the cookie dough for a burst of citrus flavor that complements the sweetness of the blueberries. You can also drizzle a lemon glaze over the cooled cookies for an extra tangy touch.
  2. Almond Blueberry Muffin Cookies:
    • Incorporate almond extract into the cookie dough for a subtle nutty flavor that pairs beautifully with the blueberries. Garnish each cookie with sliced almonds before baking for added texture and visual appeal.
  3. Greek Yogurt Blueberry Muffin Cookies:
    • Substitute sour cream with Greek yogurt for a tangier flavor and added protein. Greek yogurt also contributes to a softer texture and enhances the overall moistness of the cookies.
  4. Whole Wheat Blueberry Muffin Cookies:
    • Replace half of the all-purpose flour with whole wheat flour for a heartier and more nutritious option. The nutty flavor of whole wheat flour complements the sweetness of the blueberries, creating a wholesome treat.
  5. Streusel-Topped Blueberry Muffin Cookies:
    • Prepare a streusel topping using flour, brown sugar, butter, and cinnamon. Sprinkle the streusel generously over the cookie dough before baking for a crunchy, crumbly topping that adds texture and flavor to each bite.


  1. Can I use frozen blueberries instead of fresh ones?
  • Yes, frozen blueberries can be used in Blueberry Muffin Cookies. However, keep in mind that frozen blueberries may release more moisture during baking, resulting in slightly softer cookies. Thaw frozen blueberries before using and gently pat them dry with paper towels to remove excess moisture.

2. Can I use other types of berries in this recipe?

  • Absolutely! While blueberries are classic, you can experiment with other berries such as raspberries, strawberries, or blackberries for delicious variations of these cookies. Adjust the sugar amount according to the sweetness of the berries used.

3. How do I prevent the blueberries from sinking to the bottom of the cookies?

  • To prevent blueberries from sinking to the bottom of the cookies, gently fold them into the cookie dough at the very end, just until evenly distributed. Coating the blueberries in a light dusting of flour before folding them in can also help suspend them in the dough.

4. Can I make these cookies ahead of time and freeze them?

  • Yes, Blueberry Muffin Cookies can be baked ahead of time and frozen for later enjoyment. Allow the cookies to cool completely, then store them in an airtight container or freezer-safe bag for up to 2-3 months. Thaw frozen cookies at room temperature before serving or reheating.

5. Can I use yogurt instead of sour cream in this recipe?

  • Yes, plain yogurt can be used as a substitute for sour cream in Blueberry Muffin Cookies. Both ingredients add moisture and tenderness to the cookies, so feel free to use whichever you prefer or have on hand.

6. How should I store leftover cookies?

  • Store leftover Blueberry Muffin Cookies in an airtight container at room temperature for up to 3-4 days. Placing a piece of bread in the container can help keep the cookies soft and fresh by absorbing excess moisture.

7. Can I omit the lemon zest if I don’t have any on hand?

  • While lemon zest adds a bright citrus flavor to the cookies, it can be omitted if desired. The cookies will still be deliciously sweet with juicy bursts of blueberries, even without the lemon zest.

8. Can I make these cookies gluten-free?

  • Yes, you can make gluten-free Blueberry Muffin Cookies by using a gluten-free all-purpose flour blend instead of regular flour. Be sure to check that all other ingredients used are also gluten-free to avoid cross-contamination.

9. Can I reduce the sugar in this recipe?

  • Yes, you can adjust the amount of sugar in Blueberry Muffin Cookies to suit your taste preferences. Keep in mind that reducing the sugar may affect the texture and sweetness of the cookies.

10. Can I add nuts or oats to these cookies for extra texture?

  • Absolutely! Chopped nuts such as almonds, pecans, or walnuts can be added to the cookie dough for added crunch and flavor. Rolled oats can also be incorporated for a hearty texture and wholesome appeal. Adjust the amount of blueberries accordingly if adding other ingredients to the dough.


With their delightful blend of flavors and textures, Blueberry Muffin Cookies are a delightful twist on a classic treat that’s sure to please. Whether enjoyed fresh out of the oven or savored as a snack throughout the day, these cookies are a delicious way to satisfy your sweet tooth. So gather your ingredients, preheat your oven, and get ready to indulge in the irresistible charm of Blueberry Muffin Cookies.

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