Description
Soft and thick blueberry muffin cookies with a buttery, tender center, juicy blueberries, and a sweet crumble topping that tastes just like a bakery-style muffin in cookie form.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the crumble topping by mixing flour, granulated sugar, brown sugar, and salt. Stir in melted butter until crumbs form. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
- Blend in sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Toss blueberries with 1 tablespoon flour and gently fold into the dough.
- Scoop large portions of dough onto prepared baking sheets, leaving space between each cookie.
- Sprinkle crumble topping generously over each cookie and lightly press into the dough.
- Bake for 14–18 minutes until edges are lightly golden and centers are set.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Do not thaw frozen blueberries before adding to prevent excess moisture.
- If dough feels too soft, chill for 30–60 minutes before baking.
- Add lemon zest for a brighter flavor variation.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze in a sealed container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
