Blueberry Muffin Cookies: The Perfect Bakery-Style Cookie for Breakfast or Dessert
There’s something magical about the scent of warm blueberries wafting through the kitchen. Combine that nostalgic aroma with the soft, chewy texture of a bakery-style cookie, and you get something truly irresistible — Blueberry Muffin Cookies. These cookies are everything you love about a classic blueberry muffin, packed into the perfect handheld treat.
Whether you’re craving something sweet for breakfast, need a unique addition to your bake sale table, or want to elevate your cookie game, this blueberry muffin cookie recipe is the answer. With sweet bursts of frozen blueberries, creamy white chocolate chips, and just the right amount of vanilla, they’re as beautiful as they are delicious.
In this post, I’ll walk you through the full recipe, tips for baking with frozen fruit, and how to get the perfect texture every time.
Why You'll Love These Blueberry Muffin Cookies
Bakery-style texture: Crispy edges, soft centers, and a slightly cakey bite reminiscent of a muffin top.
Easy ingredients: No fancy equipment or hard-to-find items — just pantry staples and frozen blueberries.
Versatile: Enjoy them for breakfast, a mid-day treat, or as an after-dinner dessert.
Crowd-pleasers: They’re unique enough to stand out from chocolate chip cookies but familiar enough for everyone to love.
If you’re looking for a creative cookie recipe that still hits that comforting sweet spot, this one’s for you.
Ingredients
To make these homemade blueberry muffin cookies, you’ll need:
1 stick (½ cup) butter, softened
2 tablespoons milk
⅓ cup white sugar
⅓ cup brown sugar
1 egg
1 tablespoon vanilla paste (or vanilla extract)
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
1 cup frozen blueberries (keep frozen until baking)
Using frozen blueberries helps prevent the berries from breaking down and turning the dough purple. Plus, they hold their shape better while baking, giving you those beautiful bursts of color and flavor.
How to Make Blueberry Muffin Cookies
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, white sugar, and brown sugar until light and fluffy. This step adds air to the dough and gives your cookies a tender texture.
Step 3: Add Wet Ingredients
Mix in the egg, milk, and vanilla paste. Stir until well combined and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 5: Fold in Chocolate Chips and Blueberries
Gently fold in the white chocolate chips. Add the frozen blueberries last and stir gently to prevent bleeding — don’t overmix!
Step 6: Scoop and Bake
Scoop the cookie dough onto your prepared baking sheet, spacing about 2 inches apart. Bake at 375°F for 13 minutes, or until the edges are golden and the centers are just set.
Step 7: Cool and Serve
Let cookies cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Baking Tips for the Best Blueberry Cookies
Keep the blueberries frozen – Thawed berries can bleed too much and make the dough wet and streaky.
Don’t overmix – Overmixing can make the cookies tough and turn the dough an unappetizing purple-gray.
Use a cookie scoop – This ensures even baking and uniform cookies every time.
Chill the dough (optional) – If you want a thicker cookie, chill the dough for 30 minutes before baking.
Can I Use Fresh Blueberries?
Yes, but with caution. Fresh blueberries are juicier and more fragile, which may result in a wetter dough. If using fresh berries, try to gently pat them dry before folding them into the dough. Frozen berries remain the most reliable option for consistent results.
How to Store Blueberry Muffin Cookies
Store cooled cookies in an airtight container at room temperature for up to 3 days. They also freeze well — just place them in a freezer-safe bag and store for up to 2 months. Reheat in the microwave for about 10 seconds for a warm, gooey treat.
Add a Twist!
Lemon zest: Add a teaspoon of fresh lemon zest to the dough for a citrusy boost.
Oats: Stir in ¼ cup of rolled oats for extra texture and a breakfast cookie vibe.
Almond extract: Swap half the vanilla for almond extract for a nutty aroma.
Final Thoughts
These Blueberry Muffin Cookies are a delightful fusion of comfort and creativity. Whether you’re baking for your family, prepping for a pop-up at your local market, or looking to expand your home bakery offerings, this cookie recipe is a game-changer.
It’s sweet, simple, and guaranteed to make people smile — just the kind of recipe we love sharing here at Fare and Faith Bakehouse.
Did you make these cookies?
Tag @fareandfaith on Instagram or TikTok and use #FareAndFaithBakes so we can see your creations!
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Blueberry Muffin Cookies
Soft, chewy, and bursting with blueberries and white chocolate chips.
Ingredients
- 1 stick (½ cup) butter, softened
- 2 tbsp milk
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 tbsp vanilla paste
- 1½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup white chocolate chips
- 1 cup frozen blueberries (do not thaw)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla paste, and milk. Mix until smooth.
- In a separate bowl, whisk flour, salt, and baking soda. Slowly mix into wet ingredients.
- Fold in white chocolate chips, then gently stir in frozen blueberries.
- Scoop dough onto prepared tray, spacing 2 inches apart.
- Bake for 13 minutes, or until edges are lightly golden.
- Let cool on the tray for 5 minutes, then transfer to a wire rack.
Tip: For thicker cookies, chill dough for 30 minutes before baking.
