These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here!
Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!
They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.
Why you’ll love these blueberry muffin cookies
- Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
- The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
- Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
How to make blueberry cookies
Find the complete recipe with measurements in the recipe card below.
Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.
Lastly, use a spatula to gently fold in the blueberries.
Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.
Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet.
Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.
Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!
For extra decoration, add a drizzle of vanilla glaze, lemon glaze, or cream cheese frosting over the cookies when they’re done cooling.
Frequently asked questions
Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.
Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.
You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.
Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.
Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.
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Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
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Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
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In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
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Beat in the milk and vanilla until fluffy and combined.
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Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
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Gently fold in the blueberries until incorporated. If some of them break a little, that’s fine, just try to be gentle.
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Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
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Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
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Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!
- Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
- You can swap the blueberries for strawberries, peaches, apples or other fruits.
- They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.
Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
