Blueberry Muffin Cookies

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.


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)


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.
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46 Responses to “Blueberry Muffin Cookies”

  1. #
    Averie @ Averie Cooks — April 16, 2012 @ 6:03 am

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


  2. #
    Katrina @ Warm Vanilla Sugar — April 16, 2012 @ 10:13 am

    Umm…YES please!! These sound fabulous!


  3. #
    Bianca @ Sweet Dreaming — April 16, 2012 @ 10:15 am

    Anything with streusel is a winner for me :) Looks lovely!


  4. #
    Blog is the New Black — April 16, 2012 @ 12:47 pm

    Love the idea of making muffins into cookies!


  5. #
    Deborah — April 16, 2012 @ 1:45 pm

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


  6. #
    Maria — April 16, 2012 @ 2:03 pm

    I will take a dozen for breakfast:)


  7. #
    Sally @ Spontaneous Hausfrau — April 16, 2012 @ 2:45 pm

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


  8. #
    Emily — April 16, 2012 @ 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!


    • Naomi replied: — April 16th, 2012 @ 8:32 pm

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


  9. #
    Becca — April 16, 2012 @ 4:02 pm

    Lordy-these are heavenly!


  10. #
    Jenna — April 16, 2012 @ 4:17 pm

    The instructions and ingredients list are missing the blueberries!


  11. #
    Heather @ Bake, Run, Live — April 16, 2012 @ 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 :)


  12. #
    Shaina — April 16, 2012 @ 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…


  13. #
    bettina carraway — April 16, 2012 @ 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?


    • Naomi replied: — April 16th, 2012 @ 8:29 pm

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


  14. #
    Traci — April 16, 2012 @ 6:00 pm

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


  15. #
    Cookin' Canuck — April 16, 2012 @ 6:26 pm

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


  16. #
    june — April 16, 2012 @ 6:41 pm

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


  17. #
    kathy — April 16, 2012 @ 7:09 pm

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


    • Naomi replied: — April 16th, 2012 @ 8:30 pm

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


  18. #
    Sarah from 20something cupcakes — April 16, 2012 @ 7:19 pm

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


  19. #
    Sara — April 16, 2012 @ 7:21 pm

    I don’t see the blueberries in the recipe.


    • Naomi replied: — April 16th, 2012 @ 8:31 pm

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


  20. #
    Nicole {Sweet Peony} — April 16, 2012 @ 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! :)


  21. #
    Liz @ Tip Top Shape — April 16, 2012 @ 8:24 pm

    These look fantastic!!


  22. #
    Dianna — April 16, 2012 @ 9:16 pm

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


  23. #
    Sommer@ASpicyPerspective — April 16, 2012 @ 10:13 pm

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


  24. #
    Alison @ Ingredients, Inc. — April 17, 2012 @ 12:52 am

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


  25. #
    Catalina @ Cake with Love — April 17, 2012 @ 2:14 am

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


  26. #
    JulieD — April 17, 2012 @ 2:25 am

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


  27. #
    Living The Sweet Life — April 17, 2012 @ 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


  28. #
    Sylvie @ Gourmande in the Kitchen — April 17, 2012 @ 8:21 am

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


  29. #
    Jeanette — April 17, 2012 @ 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.


  30. #
    Heidi — April 17, 2012 @ 11:43 pm

    I love a streusel topping. Beautiful :)
    Heidi xo


  31. #
    Diane {Created by Diane} — April 18, 2012 @ 5:15 am

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


  32. #
    Russell at Chasing Delicious — April 18, 2012 @ 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


  33. #
    Swimmy — April 18, 2012 @ 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!


  34. #
    Corie — April 19, 2012 @ 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.


  35. #
    Lynna — April 20, 2012 @ 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!


  36. #
    April — March 15, 2013 @ 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?


  37. #
    Kelley — April 4, 2013 @ 6:53 pm

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


  38. #
    Kim — July 17, 2013 @ 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!


    • Naomi Robinson replied: — July 17th, 2013 @ 2:05 pm

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


  39. #
    Andrea — July 5, 2014 @ 9:55 pm

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


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