Blueberry Muffin Cookies

5 from 10 votes

Moist and flavorful, these cookies taste just like a bakery muffin top. Versatile and easy, bake right after mixing and they're fabulous or refrigerate the dough up to a day ahead and bake the day of serving. Taste best and freshest the day of baking, leftovers should be stored in the fridge and then brought to room temperature before serving. Use fresh or frozen blueberries.

Prep Time10

Cook Time13

Total Time53

Course: Baking

Cuisine: American

Keyword: baking, blueberries, Breakfast, cookies

Servings: large cookies

Calories: 188kcal

Author: Sally Humeniuk

Equipment

1 Stand mixer or hand-held beaters
2 Baking sheets parchment lined
1 Bowl for mixing if using hand-held beaters
1 Cookie scoop 3 Tbsp or 2 Tbsp, depending on size and how many cookies you want
1 Rubber spatula

Ingredients

1 cup granulated sugar, plus extra for rolling cookies
½ cup unsalted butter (1 stick), softened
4 oz cream cheese, softened
Juice of ½ lemon
1 Tbsp lemon zest
1 large egg, room temperature
2 ½ cups all-purpose flour
2 tsp corn starch
1 tsp baking soda
½ tsp kosher salt
2 cups blueberries fresh or frozen

Instructions

Preheat oven to 375F° and place one oven rack one place above center and a second rack one place below center. Line two baking sheets with parchment paper. If using just one pan, bake on center rack. Set aside.
In the bowl of a stand mixer (or in a large bowl if using hand-held beaters) mix sugar and butter until creamy, about 5 minutes on medium-low. Add in cream cheese and beat about 10 seconds to incorporate.
1 cup granulated sugar,, ½ cup unsalted butter (1 stick),, 4 oz cream cheese,
Add the lemon juice and lemon zest, mixing just a few seconds. Add the egg and beat another 10 seconds.
Juice of ½ lemon, 1 Tbsp lemon zest, 1 large egg,
In a medium bowl, add flour, cornstarch, baking soda, and salt. Whisk briefly to combine.
2 ½ cups all-purpose flour, 2 tsp corn starch, 1 tsp baking soda, ½ tsp kosher salt
Add the flour mixture to the batter in two additions, mixing just to incorporate. Scrape down the bowl and mix until fully incorporated, about 20 seconds. Using a rubber spatula, gently fold in the blueberries.
2 cups blueberries
Place about ½ cup granulated sugar in a bowl. Scoop batter with large cookie scoop (3 tbsp) if you want 18 cookies, or a medium cookie scoop (2 tbsp) if you want 24 cookies. Roll cookies in sugar, then shake off excess and place about 3 inches apart on parchment-lined baking sheet. The cookie dough is pretty sticky, you might have to really work to get it out of the scoop. This is normal but if you find it too hard to work with, refrigerate for 30 minutes and then continue. Place about 6 cookies on each baking sheet.
Bake for 10-13 minutes for the large scoops, 8-11 for the smaller scoops, switching baking sheets in the oven half way through baking. Bake until the sides and top become just golden. The tops might still be pretty light, but will deepen as they cool.
Repeat for a second batch of the dough.
Leftovers should be refrigerated and are good up to 3 days after baking.

Notes

Measuring the flour- I frequently use weight for measuring baking ingredients but for these cookies the following method has served me well. Whisk up the flour in its container with a whisk or fork until it's light and fluffy. Then scoop the flour into measuring cup and level off with a straight edge.

Fresh or frozen blueberries- If using frozen blueberries, no need to thaw the blueberries before adding to the dough. Fresh berries will pop a bit during baking which adds a nice burst of blueberry into the cookie.

Rolling in sugar- This step is optional but adds a nice bit of crisp edge to the cookies, making them even more like a muffin top.

Streusel top? You can definitely add streusel topping to the cookies before baking but I don't feel like these cookies need that. I wanted to keep this recipe as simple as possible and they're fabulous just rolled in the sugar.

Refrigerating the cookie dough before baking- I don't usually refrigerate this dough before baking. If you want to do that, I recommend scooping the cookies first and then refrigerating them. Otherwise, when you remove the bulk dough and try to scoop the cookies, some of the blueberries that come in contact with the cookie scoop will get cut and will bleed as they're baking.

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