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Blueberry Crumb Muffin Cookies

August 13, 2013

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.

Blueberry Crumb Muffin Cookies

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.

Blueberry Crumb Muffin Cookies

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!

Blueberry Crumb Muffin Cookies

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

Blueberry Crumb Muffin Cookies

Adapted from How Sweet Eats and Cook’s Illustrated
Makes 18-20 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

Cookie Ingredients

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.

  1. August 13, 2013 2:16 pm

    These look incredible, thanks for sharing!!

  2. August 13, 2013 2:32 pm

    Great pics! Delectable cookies!

  3. August 13, 2013 4:43 pm

    I definitely have to try these. They look delicious and I love blueberries!

  4. August 13, 2013 6:04 pm

    These look awesome, will have to give them a go. Been wanting to do something with blueberries for a while – I think this needs to be done. Thanks for sharing

  5. August 13, 2013 6:10 pm

    And I’ve been looking for an excuse to have cookies for breakfast ;) These look delish! Thank you!

  6. August 13, 2013 6:35 pm

    Those look delicious!

  7. Daughter of Artemis permalink
    August 13, 2013 7:42 pm

    Reblogged this on Daughter of Artemis and commented:
    These look so yummy! I love blueberries and I hope to try this out soon!

  8. August 13, 2013 9:38 pm

    Any reason to eat cookies for breakfast, I’m all for it! These muffin-cookies look scrumptious!

  9. August 13, 2013 10:13 pm

    i’m going to have to try these! thanks for sharing!!!!!

  10. August 14, 2013 7:32 am

    Reblogged this on Lise Brinkman and commented:
    Lidt mere inspiration til anvendelse af blåbær! Skønt billede af de ‘velsmagende og sunde bær’.

  11. lilliworster permalink
    August 14, 2013 7:41 am

    They look so good! Have to try these! xx

  12. Lauren N permalink
    August 14, 2013 10:14 am

    I’ve been trying to bake on Sunday mornings, and I know what’s for breakfast this week!

  13. August 14, 2013 1:28 pm

    These look beautiful! I love that you’re using fresh blueberries instead of frozen. I’ve noticed you don’t quite get that nice “pop” with frozen berries!

  14. August 15, 2013 10:30 pm

    Oh my! These look amazeballs! I’m gonna have to modify this to be gluten-free but I’m on it. I’ll do anything for a muffin shaped like a cookie. Thanks for sharing the recipe and the inspiration :)

  15. August 17, 2013 10:11 pm

    Oh yes. The boxed mix for blueberry muffins with the tinned blueberries. I remember baking them with my Mum as a kid too! I loved them.

  16. August 18, 2013 1:26 pm

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  17. August 18, 2013 2:10 pm

    So much easier to eat on the run than a muffin, yet perfect to have with a cup of tea/coffee on the weekend too! I love the fresh blueberries peeking out of these cookies!

  18. August 19, 2013 12:50 pm

    This blog may not be best for my waistline…but such great recipes!! Can’t wait to see more! :)

  19. August 21, 2013 3:13 am

    They look great!

  20. Tammy permalink
    August 21, 2013 11:08 pm

    How did I miss this? The antidote to cookies for breakfast – mufkies! (This morning I ate 2 perfect chocolate chip cookies for breakfast, with my coffee, and felt a tiny bit guilty, a tiny bit proud.)

    • The Craving Chronicles permalink*
      August 22, 2013 7:09 am

      LOL at mufkies! I heartily endorse eating cookies of any and all kinds for breakfast. Chocolate chip are one of my favorites :)

  21. August 26, 2013 10:55 am

    I might freeze some blueberries and try this in December or January, Theresa. This seems like a refreshing treat to keep my mind off the cold winter months.

  22. September 4, 2013 8:33 am

    I’m pretty sure you’ve just made my day with this. They look awesome!

  23. Paddie permalink
    May 14, 2014 9:52 pm

    Just tried these and they came out amazing!! Shared them with neighbors and they loved them too! Such delicious little cookies/muffins. Thanks for the recipe!

  24. July 19, 2014 8:02 pm


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