Blueberry Crumb Muffin Cookies
I’ve been gorging on blueberries this summer. I just cannot get enough of them. I mostly just eat them plain or mixed in with some yogurt, but when I found myself craving some comfort food recently my mind went immediately to blueberry muffins.
There’s just something so warm and home-y about a good blueberry muffin, right? I remember my mom and I would bake these blueberry crumb muffins that I loooooved when I was a kid. They were a boxed mix. You know, the kind that came with the tiny wild blueberries in a little tin? I could not get enough of them.
Fact: the best part of blueberry crumb muffins are the crumby tops.
So that’s what I made. Blueberry crumb muffin cookies that are just like the best part of blueberry crumb muffins.
The cookies are soft and moist just like a muffin, with fresh blueberries (not from a can!) bursting in each bite. Since the crumbs are the best part, I folded some into the batter in addition to sprinkling them on top of the cookies. The extra crumbs in the batter add a nice little crunch to these soft cookies. More crumbs are always better!
Here’s the deal.
These are muffins that are just in cookie shape.
They have fresh fruit in them.
What I’m trying to say here is that I totally give you permission to eat these cookies for breakfast. I mean, they’re practically muffins and muffins are a legitimate breakfast food, so there. I’ve done all the rationalizing for you. Go ahead and bake these up and serve them to someone in bed with a nice strong cup of coffee. Best. Morning. Ever.
Blueberry Crumb Muffin Cookies
Make the crumb topping first so it has a little time to cool before you fold it into the cookie batter.
Crumb Topping Ingredients
2 1/2 Tablespoons granulated sugar
2 1/2 Tablespoons brown sugar
heaping 1/4 teaspoon cinnamon
pinch table salt
4 tablespoons unsalted butter, melted and still warm
3/4 cup cake flour
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
8 Tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 Tablespoon milk
1 cup fresh blueberries
prepared & cooled Crumb Topping
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat mat.
To make the crumb topping: Whisk together sugars, cinnamon and salt in a small bowl. Whisk in melted butter. Fold in cake flour until combined and thick dough forms. Form into a ball. Cool in fridge for about 10 minutes. Using 3/4 of the dough (reserve 1/4 for cookies), break dough into large crumbs and spread evenly on prepared baking sheet. Bake at 375°F for 10-13 mins or until golden brown, stirring once about halfway through. Cool for at least 30 minutes. (Crumbs should harden as they cool.)
To make the cookies: In a small bowl, whisk together flour, salt, baking powder and cinnamon. Using a mixer, beat butter and sugar until smooth. Add egg and vanilla, beat for 2 minutes. With the mixer on low, add flour mixture and beat just until combined. Beat in milk. Using a spatula, gently fold in blueberries and cooked & cooled crumb topping.
Scoop 1 1/2 tablespoon cookies onto prepared baking sheet. Break reserved un-baked crumb topping into small crumbs. Sprinkle cookies with reserved crumb mix. Bake cookies 12 at a time at 375°F for 10-12 minutes. Cool on a wire wrack.
Store loosely covered at room temperature. (Tighly covered might leave them soggy.) Best enjoyed within 3 days.