My gourmet-style blueberry muffin cookies are HUGE and filled with taste! They’re packed filled with recent blueberries and crisp, crumbly streusel. Identical to the muffin, however in cookie type! Recipe features a how-to video!
Huge & Lovely Blueberry Muffin Cookies
I’m completely obsessive about these blueberry muffin cookies! The proper mix of cookie and muffin, these are merely unbelievable. They’ve a tender and tender texture bolstered with pockets of crisp, crumbly streusel. A contact of cream cheese and loads of blueberries retains them from being too candy, and the easy glaze is simply the cherry on prime.
I’ve not too long ago observed a in direction of larger-than-life, uniquely flavored “connoisseur” cookies (Crumbl impressed, maybe?) and have been itching to strive my hand at them. My sister prompt the thought of a blueberry muffin cookie, and I instantly dove in.
Considerably miraculously, my very first try turned out completely (this by no means occurs, and I nonetheless needed to make them a number of instances after that simply to verify they have been actually good — they’re). We’ve now made most likely 3 dozen batches since, simply because they’re so good!
These cookies make a wonderful brunch choice (I ❤️ cookies for breakfast). You may also wrap them individually in cellophane to offer them as a present or promote at bake gross sales. Nevertheless you serve them, they’re merely AMAZING and I’m legitimately so excited so that you can strive them.
What You Want
There are fairly a couple of elements on this recipe (these are HUGE, connoisseur cookies, in spite of everything!). Let’s go over a couple of of the essential ones earlier than diving in!
- Blueberries. Use recent blueberries. I discovered that frozen berries launched an excessive amount of moisture into the dough and left purple streaks so I go for recent. Now it solely the birds don’t eat all of the berries off my bushes this 12 months I’ll have loads readily available to make these all summer time…
- Cake flour. Whereas I resisted utilizing this ingredient in precise truffles for years, I’ve discovered it simply provides one thing additional to a thick cookie like this one (it’s additionally a star ingredient in my copycat Lofthouse cookies because of this). It lends one thing particular to the the crumb of the cookie, giving the texture that somebody from Hogwarts might need actually tapped a magic wand on a blueberry muffin and remodeled it into the proper cookie. All function flour can be substituted, however the cookies have a much less superb crumb and are simply much less tender, I undoubtedly suggest making an attempt them with cake flour a minimum of as soon as!
- All-purpose flour. Okay, cake flour is nice within the cookie dough, however I like to recommend all-purpose for the streusel. Now, you Take into account you’ll additionally want all-purpose flour for the streusel. Cake flour isn’t crucial within the streusel the identical manner it’s within the cookie dough, and since all-purpose is cheaper and I all the time have some readily available, I go for this for the streusel. Should you solely have cake flour, although, go forward and use it, simply make certain to substitute correctly.
- Cream cheese. Cream cheese replicates the depth of taste and tang that traditional blueberry muffins have (that is usually from buttermilk, however buttermilk would make these too cakey). Ensure to make use of brick-style, full fats cream cheese. Don’t use the spreadable form offered in tubs.
- Cornstarch. A secret ingredient in so a lot of my cookies and muffins, that is one other key consider conserving the blueberry muffin cookies tender, tender, and appropriately muffin-esque.
SAM’S TIP: Add the streusel on prime AND in the course of the cookies! Whereas it may be tough to really see the streusel within the middle (and it gained’t be crisp just like the stuff on prime), it provides taste and texture. With out it, the cookies are lacking one thing and are nearly too cakey.
I all the time attempt to spotlight essentially the most important elements and those I believe want essentially the most rationalization, however in case you have questions on any of the elements, be at liberty to go away them within the feedback part. And keep in mind, that is simply an summary of the elements I used and why. For the complete recipe and full checklist of elements, please scroll all the way down to the underside of the put up!
The best way to Make Blueberry Muffin Cookies
Prep the Streusel
- Whisk collectively the dry elements till mixed.
- Drizzle melted butter over the combination. Ensure it’s not too sizzling, although or it may possibly soften the sugar and go away you with a greasy mess!
- Toss the combination collectively with a fork till clumpy and crumbly. Don’t combine as for those who have been mixing collectively a dough or batter — you’ll type a paste (which is simply the incorrect texture)! As a substitute, toss and claw the combination collectively so you find yourself with discernible clumps. And ensure to scrape the underside of the bowl and get all that flour integrated.
- Put aside whilst you make the cookie dough.
Make the Cookie Dough
- Cream the cream cheese, butter, and sugars till gentle and fluffy. Don’t combine till simply mixed, use a mixer and put some oomph into it, the batter needs to be well-creamed earlier than you proceed.
- Stir within the egg and vanilla till mixed. Do not forget that room temperature elements are finest and you’ll all the time shortly deliver your eggs to room temperature if wanted.
- Mix the dry elements in a separate bowl, then step by step stir them into the moist elements with a mixer on low pace. Strive to not overdo it on this stage.
- Fold within the blueberries till properly distributed. Don’t use your mixer right here, simply use a spatula to softly incorporate them into the batter.
SAM’S TIP: This cookie dough will probably be softer and sticker than regular (assume like a really thick cake batter); that’s to be anticipated! In case your dough sticks to your cookie scoop throughout the scooping course of, simply use a spoon to scoop it out.
Meeting
This course of is a bit messy and may be very hands-on. Don’t be afraid to get your palms soiled, it’s value it!
- Scoop 1½ tablespoon of dough onto a parchment lined baking sheet.
- Press a heaping tablespoon of streusel onto the highest of the dough ball. This may get messy; simply do your finest to press all of the crumbs that stray again into the dough. Should you’re extra of a visible individual, take a peek on the video to see how I do it, yeah it’s a bit messy, but it surely’s not sophisticated or tough within the least.
- Drop a second 1½ tablespoon scoop of dough on prime of the streusel. It’d need to fall off–simply place it again on!
- Press a second heaping tablespoon of streusel on prime of the cookie dough ball, very barely flattening it as you do (we nonetheless need the dough balls to be spherical). Repeat with the remaining dough, spacing the cookies 2″ aside.
Bake & Embellish
- Bake for quarter-hour at 350F or till a toothpick inserted within the middle comes out clear/with a couple of moist crumbs. Let the cookies cool utterly on their baking sheet earlier than including the glaze.
- Whisk collectively the glaze elements till clean, including extra milk if it’s too thick.
- Drizzle the glaze over the cooled cookies and let it set earlier than having fun with.
SAM’S TIP: You possibly can skip the glaze, however I really feel it’s the good and most applicable topping for blueberry muffin cookies. A sprinkle of coarse sugar earlier than the cookies go within the oven may additionally work, or mud the cookies with powdered sugar after they’ve cooled.
Often Requested Questions & Troubleshooting
You may, but it surely’s not my choice and I don’t suggest it. Frozen berries will introduce additional moisture within the dough and will make your cookies too cakey.
I like to recommend utilizing cake flour for the very best outcomes. All-purpose flour might be substituted (be sure you substitute accurately); nevertheless, your cookies gained’t be as tender and tender for those who do.
Ensure the blueberry muffin cookies cool utterly earlier than having fun with. They’re a bit fragile when heat and will disintegrate if picked up throughout this time. Additionally be sure you have truly baked the cookies utterly via earlier than eradicating from the oven, or they’ll be fragile even as soon as they’ve cooled. Use the toothpick take a look at to verify they’re achieved. This doesn’t work with most cookies, however this batter is ideal for testing with a toothpick.
Over-baking is the almost definitely offender of this. Ensure your cookies aren’t within the oven any longer than crucial, and for those who’re not assured that your oven is working true to temperature (Most don’t, I extremely suggest an oven thermometer, that is the one I take advantage of) verify them a minute or extra early. Additionally, be sure you aren’t by accident over-measuring your flour.
Need to see extra large connoisseur cookies? Depart me your taste ideas within the feedback under (and keep tuned for my connoisseur buckeye cookies & espresso cake cookies, coming quickly!)!
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! Should you do this recipe, be sure you tag me on Instagram, and you can too discover me on YouTube and Fb
Blueberry Muffin Cookies
Servings: 11 massive cookies
Energy: 442kcal
Forestall your display from going darkish
Directions
Streusel
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Minimize butter into items, place in a microwave-safe dish and warmth within the microwave in 15 second intervals, stirring in between, till melted. Put aside to chill a bit.
6 Tablespoons (85 g) unsalted butter
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In a medium-sized mixing bowl, whisk collectively flour, sugar, brown sugar, and salt.
1 ¼ cups (155 g) all-purpose flour, ½ cup (100 g) gentle brown sugar, ⅓ cup (65 g) granulated sugar, ¼ teaspoon salt
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Drizzle melted butter over the flour combination and use a fork to toss and claw the elements collectively till you may have a crumbly streusel. Put aside whilst you put together the cookie dough.
Cookie Dough
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In a big mixing bowl (or bowl of a stand mixer), mix butter, cream cheese, and sugars and use an electrical mixer to beat till well-creamed, gentle, and fluffy (a minimum of a minute on excessive pace).
½ cup (113 g) unsalted butter, 2 oz (57 g) cream cheese, ½ cup (100 g) granulated sugar, ¼ cup (50 g) gentle brown sugar firmly packed
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Add egg and vanilla extract and stir till utterly mixed.
1 massive egg, 1 teaspoon vanilla extract
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In a separate mixing bowl, whisk collectively flour, cornstarch, baking powder, and salt.
2 cups (225 g) cake flour, 1 Tablespoon cornstarch, 1 teaspoons baking powder, ½ teaspoon salt
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Regularly add the dry elements to the moist, stirring on low-speed till simply mixed.
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Add blueberries and use a spatula to softly fold into the batter till properly distributed.
1 cup (158 g) recent blueberries
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Scoop dough by stage 1 ½ Tablespoon sized scoop and drop on ready baking sheet.
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Seize a handful of streusel (a few heaping tablespoon) and press firmly onto the highest of the cookie dollop. Scoop one other stage 1 ½ Tablespoon-sized scoop of dough and drop immediately on prime of the streusel. Portion out one other handful of streusel and press gently however firmly on prime of the dough to barely flatten the cookie and to embed the streusel into the cookie.
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Repeat with remaining cookie dough, spacing cookies a minimum of 2” aside on baking sheet.
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Bake in middle rack of 350F (175C) oven for about quarter-hour and a toothpick inserted within the middle of the cookie comes out clear or with moist crumbs. Permit to chill utterly on baking sheet earlier than drizzling with glaze.
Glaze
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Mix powdered sugar and 1 Tablespoon of milk and whisk till clean. If too thick, add further milk, a splash at a time, till clean.
⅔ cup (83 g) powdered sugar, 1 Tablespoon milk
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Drizzle glaze over cooled or principally cooled cookies. Permit to solidify earlier than serving.
Notes
Storing
Retailer in an hermetic container at room temperature for as much as 3 days.
Diet
Serving: 1massive cookie | Energy: 442kcal | Carbohydrates: 68g | Protein: 5g | Fats: 17g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Ldl cholesterol: 59mg | Sodium: 217mg | Potassium: 88mg | Fiber: 1g | Sugar: 39g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Dietary data relies on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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