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5 from 10 votes

Blueberry Muffin Cookies

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 mins
Cook Time13 mins
Course: Baking
Cuisine: American
Keyword: baking, blueberries, Breakfast, cookies
Servings: 18 large cookies
Calories: 188kcal
Author: Sally Humeniuk


  • 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


  • 1 cup granulated sugar, plus extra ½ cup 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


  • Preheat oven to 375F° and place one oven rack one place above center and a second rack one place below center (See notes if baking just one pan at a time). Line two baking sheets with parchment paper. Set aside. In the bowl of a stand mixer (or in a large bowl if using hand-held beaters) mix 1 cup of sugar and ½ a cup of softened butter until creamy, about 5 minutes on medium-low. Add in 4 ounces of softened cream cheese and beat about 10 seconds to incorporate.
  • Add the juice of ½ a lemon and 1 Tablespoon of zest, mixing just a few seconds. Add 1 egg and beat another 10 seconds (don't over mix).
  • In a medium bowl, add 2 ½ cups of flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ a teaspoon of salt. Whisk briefly to combine. See notes on how I measure the flour without weighing it.
  • 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.
  • Place about ½ cup granulated sugar in a bowl. Scoop batter with large cookie scoop (3 tbsp) if you want 18 cookies, medium cookie scoop (2 tbsp) if you want 24 cookies. Roll cookie 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 become golden and a bit on the top. The tops might still be pretty light, this is okay. They'll deepen as they cool.
  • Repeat for a second batch of the dough. Alternately, you can scoop all the cookies, refrigerate some to be baked the second day.

Cook's Note:

  • Cookies are best the day of baking but still delightful the next day. Leftover cookies must be covered in plastic wrap or placed in a plastic container and refrigerated until serving. Bring to room temperature before enjoying. If you forget to refrigerate them, the blueberries will bleed and the cookies become pretty soggy. Plus with the cream cheese in the cookies, they shouldn't be left out.


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.
Baking one baking sheet at a time- If you don't have two baking sheets or don't want to have to worry about switching the pans half way into the baking process, you can certainly bake one sheet at a time with the oven rack at the center position. When I do this, I don't bother refrigerating the dough that hasn't been formed yet but it will get a bit more messy to work with for the subsequent batches. 


Serving: 1large cookie | Calories: 188kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg