Blueberry Muffin Cookies

Photo credit and original recipe posted at:

Blueberry Muffin Cookies

It’s made of some of the most addictive ingredients in baking: butter, sugar, and flour. Simple, but so good.
Course Breakfast, Dessert
Servings 12 dozen


  • 1/2 cup Butter Softened
  • 1/3 cup Granulated sugar
  • 1/4 cup Packed brown sugar
  • 1/2 tsp Vanilla extract
  • 3/4 cup All-purpose flour
  • 1/4 cup Whole wheat flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 tsp Grated candied ginger Optional
  • 1 cup Fresh or frozen, thawed blueberries

For the crumble top:

  • 3 Tbsp cold butter
  • 3 Tbsp Sugar
  • 1/4 cup Flour
  • 1 pinch Salt
  • *If you’d like, you can use 1 cup all-purpose flour instead of 3/4 cup and then 1/4 cup whole wheat flour. Up to you.


  • In a bowl, cream together the softened butter, sugars, and vanilla extract until well combined. In a separate bowl, whisk together the flours, baking powder, and salt. Combine the dry ingredients with the wet and stir until combined and crumbly dough begins to form.
  • Grate the candied ginger, and then measure out a heaping 1/4 teaspoon and add to the bowl along with the blueberries. Stir, then refrigerate for a few minutes while you prepare the crumb topping.
  • Cube the cold butter and combine in a small bowl with the sugar and flour. Use your clean hands to press together until a very crumbly mixture forms.
  • Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Top each with the crumble topping. Bake at 350°F for 15-16 minutes. Remove to a cooling rack and allow to cool for 5 minutes before enjoying. The cookies will still be quite soft once they come out of the oven, so it’s best to let them cool a little before serving.