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Blueberry Muffin Cookies

April 16, 2012 By Naomi Robinson | Bakers Royale 46 Comments

I should clarify, that’s a blueberry muffin cookie with a few raspberries. I added the raspberries for a bright shot of berry tartness that the blueberries alone could not provide. Remember awhile back when I was flipping classic desserts into cookies, eg. Cinnamon Roll Cookies, Banana Bread Cookies, Coffee Cake Cookies, Pecan Pie Cookies, Carrot Cake Cookies. I went back to that with this one. Keep reading to find out the two key ingredients to turning a classic blueberry muffin into blueberry muffin cookie.

And no, these are not muffin tops . The crumb is softer and these Blueberry Muffin Cookies are missing the hardy dome exterior of a muffin top. But I did keep the streusel topping for a little bit of crunch and an extra added kick of sweetness. To give the body a more cake-like texture I added in some cottage cheese. Oh, yes I did. I could have used sour cream and you can too if you don’t have cottage cheese on hand, but I prefer the cottage cheese as it seems to provide more moisture and a denser crumb.

So aside from the cottage cheese, you might be wondering what is up with the cornstarch in the cookie. The cornstarch not only provides a soft chewy element to the cookie, but it also helps to keep the dough together especially if you are using frozen blueberries since they will sweat moisture into the cookie dough while waiting between baking sheets.

A few notes:

  • Use fresh or frozen berries, the result is minimally different. But to save you from asking, I preferred using fresh berries, since more of them burst open during baking.
  • To shortcut this recipe skip the streusel topping for some chunky raw sugar. That way you can still have a crunchy textural contrast with a little less fuss – just brush the tops of the cookie dough with some heavy cream and sprinkle coarse raw sugar on top.
  • Make sure the cottage cheese is completely pureed or else you will have white chunks of cottage cheese in your cookies.

Blueberry Muffin Cookies

Makes about 3 dozen 2inch cookies | Preparation: Heat oven to 375 degrees F and line bake sheet with parchment paper.

Ingredients:

Streusel Topping

  • 1 cup all purpose flour
  • 1 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 8 tablespoons of cold unsalted butter, cut into pieces

Muffin Cookie

  • 10 tablespoon of unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup dark brwon sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup of cottage cheese, pureed
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups all purpose flour
  • 4 oz raspberries
  • 6 oz blueberries (fresh or frozen)

Instructions:

To make streusel

  1. Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. Add cold butter into bowl and using a pastry blender or a fork cut butter into dry mixture until it resembles small pellets. Set aside.

To make muffin cookies

  1. Place butter in a small saucepan over medium low heat and heat until butter becomes brown and smells nutty. Remove from heat and let cool for 5 minutes.
  2. Place granulated sugar and dark brown sugar in a stand mixer bowl fitted with a whisk attachment and beat until blended. Add in melted butter and beat until combined. Add in egg and beat on medium high until mixture becomes light and opaque, about 3-4 minutes. Add in vanilla and pureed cottage cheese and beat until combined.
  3. Change whisk attachment to paddle attachment.
  4. Sift together cornstarch, baking powder, baking soda and salt, then add this mixture into wet mixture and beat until combined. Turn mixer to low and gradually add in flour and beat to combine. Add in raspberries and give mixer two to three turns to crush raspberries into the dough. Turn off mixture and fold in blueberries. Dough will be sticky.
  5. Drop two tablespoons on parchment lined bake sheet. Bake one tray at a time for 8 minutes. Remove cookie filled bake sheet and heavily sprinkle streusel on top of cookies and gently press onto cookie, about 1 tablespoon per cookie (don’t worry if it spills onto the bake sheet). Return baking sheet to oven and bake for another 4 minutes. Remove from oven and let cookies cool on bake sheet for 5 minutes before transferring to a wire rack to cool completely.

Filed Under: Cookies, Sweet

« Chocolate and Toffee Pecan Pinwheel Cookies
Grapefruit and Strawberry Greyhound Popsicle »

Comments

  1. Averie @ Averie Cooks says

    April 16, 2012 at 6:03 am

    Cookies that are a cookie + blueberry muffin are a win-win!

  2. Katrina @ Warm Vanilla Sugar says

    April 16, 2012 at 10:13 am

    Umm…YES please!! These sound fabulous!

  3. Bianca @ Sweet Dreaming says

    April 16, 2012 at 10:15 am

    Anything with streusel is a winner for me 🙂 Looks lovely!

  4. Blog is the New Black says

    April 16, 2012 at 12:47 pm

    Love the idea of making muffins into cookies!

  5. Deborah says

    April 16, 2012 at 1:45 pm

    Love muffins, and love cookies – combining them is brilliant!!

  6. Maria says

    April 16, 2012 at 2:03 pm

    I will take a dozen for breakfast:)

  7. Emily says

    April 16, 2012 at 3:53 pm

    These look delicious, but unless I’m mistaken, the berries are missing from the recipe ingredients/instructions. What quantity did you add? I’m assuming you folded them in after incorporating the flour in step 4.

    Thanks for a great recipe!

  8. Becca says

    April 16, 2012 at 4:02 pm

    Lordy-these are heavenly!

  9. Jenna says

    April 16, 2012 at 4:17 pm

    The instructions and ingredients list are missing the blueberries!

  10. Heather @ Bake, Run, Live says

    April 16, 2012 at 5:05 pm

    I think I am going to have to make these for my boyfriend! Also, thanks for the link to your banana bread cookies. I have ripe bananas on the counter and was wondering what I could make with them today! Now I know 🙂

  11. Shaina says

    April 16, 2012 at 5:06 pm

    So creative. I love the idea of a muffin cookie. I used to lick the blueberry muffin bowl constantly as a child. Mmmm…

  12. bettina carraway says

    April 16, 2012 at 5:48 pm

    You do not mention the quantity for berries or include them in the procedure.Can you send me the entire recipe please?

  13. Traci says

    April 16, 2012 at 6:00 pm

    These look absolutely beautiful. I agree, the raspberries add the perfect touch to the cookie.

  14. Cookin' Canuck says

    April 16, 2012 at 6:26 pm

    Oh my goodness – the texture of these looks fantastic! I am a sucker for cookies with fresh fruit.

  15. june says

    April 16, 2012 at 6:41 pm

    I don’t see the quantity for blueberries. Did you use raspberries too??

  16. kathy says

    April 16, 2012 at 7:09 pm

    Hello,
    I was wondering the amount of fruit that you add to the recipe. Thank You for the wonderful recipes.

  17. Sarah from 20something cupcakes says

    April 16, 2012 at 7:19 pm

    I think you may have made something even better than muffin tops ~ quite an accomplishment!

  18. Sara says

    April 16, 2012 at 7:21 pm

    I don’t see the blueberries in the recipe.

  19. Nicole {Sweet Peony} says

    April 16, 2012 at 7:32 pm

    Totally in love with these. I loooove the blueberry muffins with streusel topping so these cookies are perfect! I canNOT wait to try them! 🙂

  20. Liz @ Tip Top Shape says

    April 16, 2012 at 8:24 pm

    These look fantastic!!

  21. Naomi says

    April 16, 2012 at 8:29 pm

    Hi Bettina- The recipe has been updated. Thanks for letting me know I was missing the quantity for the berries.

  22. Naomi says

    April 16, 2012 at 8:30 pm

    Hi Kathy- I just added it. Sorry about that!

  23. Naomi says

    April 16, 2012 at 8:31 pm

    Hi Sara-I just added the portions. Sorry about that!

  24. Naomi says

    April 16, 2012 at 8:32 pm

    Emily- You are correct. I just updated the recipe.

  25. Dianna says

    April 16, 2012 at 9:16 pm

    These look delicious! I don’t see blueberries or raspberries listed in the recipe. When (and how much) are they added?

  26. Sommer@ASpicyPerspective says

    April 16, 2012 at 10:13 pm

    I’m a BIG fan of the “classic dessert” cookies. Keep’em coming!

  27. Sally @ Spontaneous Hausfrau says

    April 16, 2012 at 2:45 pm

    Muffins condensed down into a cookie prove that heaven really exists. LOVE these!

  28. Alison @ Ingredients, Inc. says

    April 17, 2012 at 12:52 am

    too fabulous for words! I am putting this on my Facebook fan page

  29. Catalina @ Cake with Love says

    April 17, 2012 at 2:14 am

    These cookies look so yummy, crumbly and juicy, I love the recipe, thanks for posting something so good looking and delicious!

  30. JulieD says

    April 17, 2012 at 2:25 am

    These look amazing!! Seriously…I have to make them!!

  31. Living The Sweet Life says

    April 17, 2012 at 2:26 am

    How beautiful – – these scream spring!! I need these in my life as soon as possible. And with double the berries, I can convince myself these are healthy – – therefore, I hear breakfast 😉 lol

  32. Sylvie @ Gourmande in the Kitchen says

    April 17, 2012 at 8:21 am

    The steusel is my favorite part of the muffin and I love that you’ve kept it in the cookie version.

  33. Jeanette says

    April 17, 2012 at 11:49 am

    Love the fresh fruit in these muffin cookies! So interesting that the cottage cheese and cornstarch work so well in this recipe you developed.

  34. Heidi says

    April 17, 2012 at 11:43 pm

    I love a streusel topping. Beautiful 🙂
    Heidi xo

  35. Diane {Created by Diane} says

    April 18, 2012 at 5:15 am

    I couldn’t LOVE these more, they look wonderful and sound DE-LICIOUS!

  36. Swimmy says

    April 18, 2012 at 10:29 pm

    As someone who, up until 5 minutes ago, prided herself in not wasting time eating cookies that don’t have chocolate in them, I can honestly say that these are deliciously delicious. Like, heavenly delicious!
    As in, I’m going to make these for the party this weekend delicious.
    Thank you!

  37. Corie says

    April 19, 2012 at 1:31 am

    Oh, YUMMY! Although the rest of my family is not overly fond of fresh blueberries – I think I may have to dice up some strawberries to mix in instead.

    By the way, your pictures of your creations are great. I get hungry every time I check your site out.

  38. Russell at Chasing Delicious says

    April 18, 2012 at 5:50 pm

    This is such an awesome idea! I love it … mostly because I adore cookies and am in love with blueberry muffins. Yummm

  39. Lynna says

    April 20, 2012 at 3:13 am

    umm…GENIUS ideaaa!! totally going to try this out, since i absolutely LOVE blueberry desserts AND blueberry muffins. also, i love cookies. ♥ perfect combo! thanks for sharing!

  40. Naomi says

    May 2, 2012 at 11:21 pm

    Hi Leslie- I love your results using vanilla yogurt! They look fantastic-glad you enjoyed the recipe.

  41. April says

    March 15, 2013 at 8:14 pm

    I just made these but my streusel is kinda dry, didnt really come together in nice streusel-y chunks. Is there really a whole cup of flour in it?

  42. Kelley says

    April 4, 2013 at 6:53 pm

    These sound delicious! I was wondering if I could substitute Greek yogurt for the cottage cheese. Thanks!

  43. Kim says

    July 17, 2013 at 11:19 am

    Made these last night to bring into work today…just because I felt like baking something. They were SOOOO good! Soft, moist, fruity and a little bit of crunch from the topping. Was like you cut the top off of a blueberry muffin. Everyone was raving about them and they were gone in no time! Will definitely be making these again! They’d be perfect for breakfast, dessert or a just a snack!

  44. Naomi Robinson says

    July 17, 2013 at 2:05 pm

    Kim – I’m so glad you enjoyed them! These are one of my fav cookie creations. 🙂

  45. Andrea says

    July 5, 2014 at 9:55 pm

    Yum!!! I pinned this forever ago and finally made them tonight- soooo good and soooooo unique!!! Thank you so much!

  46. Chrissy says

    April 28, 2025 at 2:12 pm

    Do these need refrigerated after cooling, or can they be room temp for storage? Wasn’t sure due to cottage cheese in the base.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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