These blueberry muffin cookies will quickly become your new favorite cookies! We start with a soft, brown sugar dough, then fold in flavorful dried blueberries, then everything is topped off with buttery streusel. They’re soft, the textures are perfect, and they really do taste like a blueberry muffin!
These cookies are copycats of Last Crumb’s “Not Today Mr. Muffin Man” blueberry muffin cookie. Last Crumb is a cookie company based in LA that ships their cookies worldwide. They have so many different fun flavors, but they are hard to get and expensive! So here I am with copycat recipes so you can make them at home! I’ve already made copycats of their banana cream pie cookies and s’mores cookies, and I think they’re pretty spot on!
what you’ll need for these blueberry muffin cookies
- brown sugar
- greek yogurt
- vanilla extract
- baking soda
let’s talk about streusel
One thing that really ties these cookies together is the streusel on top! You could make these cookies without it, but come on, is that really as fun? The streusel looks great and tastes great! It’s a win win, so I definitely think it’s worth the extra time. Plus it is quite simple to make!
The dough for the streusel is just three ingredients — butter, brown sugar, and flour. The three ingredients are combined until a dough forms, then you transfer the dough to a baking sheet. With the dough in the center, start to flatten it out until it is 1/2 inch thick. The dough will not cover the whole baking sheet — it isn’t supposed to! Once it’s flattened, bake it in the oven for 10 minutes. It will still be a little doughy at this point, but we need to start breaking it apart to get the streusel look! To do this, get a fork and drag it across the dough. It is cooked enough that it will stick together, but doughy enough it will break apart. Once it’s sufficiently crumbled, you pop it back in the oven for 5 minutes to finish cooking, and you’ll have beautiful, golden brown streusel!
Yes, dried blueberries! They’re not as common as other dried fruit, but dried blueberries are out there and they’re delicious! Plus they are perfect for these cookies because they give us the beautiful blueberry taste without the extra moisture. If you do use normal blueberries, the cookies will spread more and have a different consistency, because of all the extra moisture. So, stick with dried blueberries and these cookies will be perfect!
other cookies you’ll love
- banana cream pie cookies
- s’mores cookies
- brown butter oatmeal chocolate chip cookies
- chilled peach pie cookies
blueberry muffin cookies
- 1 cup butter slightly softened
- 1 1/2 cups brown sugar (i prefer dark, but light is fine too)
- 2 tbsp greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 3 1/2 cups flour (455 grams)
- 2 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1 cup dried blueberries
- 1/4 cup butter softened
- 2 tbsp brown sugar
- 1/2 cup flour
- Preheat the oven to 350 F. Add the butter and brown sugar to a bowl. Mix for 2-3 minutes. Add the greek yogurt, eggs, and vanilla extract and mix again.
- Add flour, cornstarch, baking soda, and salt. Mix until flour is just combined. Add dried blueberries and fold in until just combined. Cover the bowl and chill the dough in the fridge while you make the streusel.
- To make the streusel add the butter, brown sugar, and flour to a bowl. Mix until combined. Transfer to a baking sheet or glass pan. Press the mixture down in the center of the pan, spreading the dough until its 1/2 inch thick.
- Transfer to the oven and bake for 10 minutes. Remove and use a fork to break up the dough — the streusel will still be soft but starting to cook, so it should start to break up into pieces. Transfer back to the oven and cook an additional 5 minutes. Remove and let the streusel cool completely (you can also put it in the fridge to speed up the cooling process).
- Remove the dough from the fridge. Use a large cookie scoop (about 1/4 cup) to scoop out the dough. Press each dough ball into the streusel, ensuring that plenty of streusel sticks to the top.
- Place up to 6 cookies on a lined or greased baking sheet. Bake for 11-13 minutes, until cookies are just starting to brown. Let them cool on the baking sheet for 5 minutes then transfer to a cooling rack.
- Enjoy! Keep any extra cookies in a sealable container.