These Blueberry Muffin Cookies are so great and cakey, and the crumb topping is just perfect. They’re great for dessert OR breakfast.
Blueberry Muffin Cookies
My boys are blueberry muffin snobs.
And by snob, I mean that they will only eat blueberry muffins made with a mix, which I guess is kind of the opposite of snob but whatever.
It’s really annoying. Not that I have a problem with a box mix, but sometimes you just want to make your family muffins from scratch. It makes you feel productive and Little House on the Prairie-ish, and then you wrap a few up in a basket with a cloth napkin and send them to neighbors and feel vastly superior.
I’m sick. I know this. I’m working on it, except I’m really not.
For years I kept thinking that if I just found the right recipe, the boys would ditch their muffin mix loving ways and come to the Prairie side. But no such luck. Once I used a recipe that I found online that had AMAZING reviews. It had crumb topping and was pretty much from Heaven. Then my husband proceeded to pick out all the blueberries.
Because it turns out that my boys only want tiny elf blueberries from a can in their muffins.
Are those blueberries even real? Where do you buy them by themselves? Because I never see cans of them at the store, and I’m starting to get a little suspicious.
So that’s my life. Blueberry muffins from a box, all day every day.
Maybe not actually all day but you get my drift.
Since my boys don’t seem to be budging on the blueberry issue, I decided to make Blueberry Muffin Cookies. Surely if big blueberries are in cookies, they’ll eat them, right? These cookies are so great and cakey, and the crumb topping is just perfect. They’re great for dessert OR breakfast.
Cookies for breakfast are always a good thing.
- Crumb Topping:
- 1 cup flour
- 2/3 cup granulated sugar
- 5 TBS salted butter
- 1/2 cup salted butter, slightly softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups fresh blueberries
- Preheat oven to 350. Line baking sheets with parchment and set aside.
- In a medium sized bowl, combine sugar and flour for crumb topping. Cut in butter until the mixture is fully combined and crumbly. Set aside.
- In another medium bowl, combine flour, baking soda, and baking powder for cookies. Set aside.
- In the bowl of a mixer, beat butter and broth sugars on medium speed until light and fluffy, two minutes. Beat in egg on medium speed. Add sour cream, milk and vanilla and beat on medium until combined, scraping the sides of the bowl as needed. With the mixer on low, gradually beat in the flour mixture until a dough forms. Stir the dough from the bottom with a wooden spoon a couple times, just to make sure all ingredients are combined.
- Drop by large cookie scoop onto prepared baking sheets. Press several blueberries into the top of each cookie, then sprinkle with crumb topping. Bake for about 15 minutes or until edges of cookies are golden brown. Remove from oven and let cool on sheets for about 5 minutes before removing to wire rack to cool completely.
Makes about 1 1/2 dozen large cookies