These blueberry muffin cookies bring together the best of both worlds: soft sugar cookies and fluffy blueberry muffin tops. Each cookie is stuffed with juicy blueberries and rolled in sugar to create the perfect center surprise.

Recipe Inspo

I love muffins, but they aren’t the easiest items to pack or serve, especially in late summer when everything melts quickly. While blueberries are still in season, I wanted to create a fun, giant cookie that I could stack and pack for picnics or dinners with friends. These blueberry muffin cookies definitely delivered. They’re chewy, sweet and BIG.

Equipment needed to make blueberry muffin cookies

Here’s what you need to make this cookie. No big mixer needed!

A large mixing bowl – for our batter.
2 large baking sheets – one is fine, but two will make the baking process faster. I use Williams Sonoma Gold Touch brand.
Parchment paper – so our cookies don’t stick.
Small saucepan – to brown our butter. Here’s the Le Creuset one I use.
rubber spatula – I didn’t use a whisk. Easy stuff!

Ingredients

Add these blueberry muffin cookie ingredients to your grocery list:

unsalted butter (2 sticks)
fresh blueberries – I would recommend fresh over frozen.
all purpose flour
brown sugar
granulated sugar
2 eggs
vanilla extract
cinnamon – you can omit if needed.
baking powder
baking soda
salt
an extra ⅓ cup granulated sugar – for rolling, which gives us that sugar cookie coating.

Directions

Let’s make blueberry muffin cookies!

Step 1

Brown the butter. In your saucepan, heat the butter over medium high heat for 3-4 minutes. Stir occasionally as it bubbles and becomes aromatic. Remove from the heat when it turns a deep amber. Pour the butter into a heat-safe bowl and store it in the fridge to cool for 10 minutes.

Step 2

Preheat the oven to 350°F and position two racks equidistant from the center of the oven. Cover your baking sheets with parchment paper. Place the blueberries in a bowl and toss them with a pinch of flour (around a tablespoon) until they are all coated. Set aside.

Step 3

Make the batter. Add the butter to a large bowl and stir in the brown sugar and granulated sugar. Add the eggs and vanilla extract and whisk together until the batter is shiny and smooth.

Step 4

Add the flour, baking soda, cinnamon, baking powder and salt and stir until a dough forms. It will become pretty thick but malleable.

Step 5

Form your cookies. Add the remaining ⅓ cup of granulated sugar to a small bowl. Using a ¼ cup measure, measure out a scoop of cookie dough and form it into a flat disc with your hands. Add about 4-5 blueberries to the center of the cookie. With your fingers, seal the blueberries inside the dough and roll the cookie into a firm ball. Roll the cookie in the granulated sugar and place it on a baking sheet. Repeat and place six cookies (spread out) on each baking sheet.

Step 6

Bake the cookies. Place both sheets into the oven and bake them for 7 minutes. Then remove the cookie sheets, swap their positions in the oven (and rotate each pan), and bake them for 7 more minutes. Remove from the oven and let cool. Enjoy!

Recipe Substitutions

Blueberry muffin cookies could be….raspberry muffin cookies. Or blackberry muffin cookies. Or chocolate stuffed cookies! Experiment with different fruits – as long as you can stuff them inside, it should work!

Why should I coat my blueberries in flour?

Tossing your blueberries in flour will help them from sinking to the bottom of the cookie during the bake. This method is often used when blueberries are added to cakes, muffins and other baked goods, and it works well. If you skip this step, your blueberries may fall from their original position.

Recipe Storage

Now this is important information. Blueberries are WET and MOIST. These cookies are fine in an airtight container for about 2 days (at room temperature). After that, move them to a fridge. They will become moldy very quickly if they sit out any longer.

More Recipes to try

If you liked these blueberry muffin cookies, try out some of these recipes:

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5 from 1 vote