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.
Blueberry Cookies
Ingredients
Crumble Topping
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegan butter melted
Blueberry Cookies
- 1/2 cup vegan butter softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons soy milk or other plant milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups fresh blueberries
Instructions
- 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.
- Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
- 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.
- Beat in the milk and vanilla until fluffy and combined.
- 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.
- Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
- 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).
- Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
- Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!
Notes
- 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.
I made these saved this recipe so good my daughter loves them as all of Nora’s recipes she is my go to person
Hi Lois. I’m thrilled you and your daughter love the cookies! Thanks for sharing your awesome review and feedback! I appreciate you using my recipes! Happy cooking!
Can I use something else other than milk please
I’m not sure, you could try using applesauce perhaps.
The flavor is AMAZING
These are so good, but I think I need to chill them for 30min before I bake next time, they spread out super thin! It was also a hot day to be baking which probably contributed.
I also found that I had extra topping left over.
Thank you Nora, your recipes make life so sweet and amazing for me! 🙂
Hi Shayla. I sure do appreciate your kind and encouraging works! I’m so happy you loved the cookies. Could be that the the butter was too soft, that can lend to thin cookies. Thanks for sharing your review and feedback! Wishing you lots of happy cooking!
I had a question. Once they’re pulled out of the oven should the cookies sit on the pan a bit or should they be moved to a cooling rack right away?
I would let them sit in the pan for at least 5-10 minutes (they will be very soft and might fall apart if you move them sooner). Then you can move them to a rack or other plate for serving. Hope that helps!
Made these today. They were so good!! Thanks for the recipe and keep up the amazing work 🙂
I’m thrilled you love the cookies, Liam! I sure appreciate your fantastic review and encouraging words! Happy cooking!
Cookies were delicious but I think I must have done something wrong. Mine turned out super flat and thin. 😞
Anyone have any advice?
Thanks
Cookies can come out flat for a few reasons. First, because the butter was too soft or melted when you made the dough. Second, your measurements are slightly off. I suggest spooning flour into a measuring cup, then leveling it off with a knife for accurate measurements; do not pat it down or just scoop from a container of flour. Third, because people make substitutions or cut the sugar in half. You can also put the dough in the fridge if it seems really soft, for about 30 minutes, then roll and bake and that will make them thicker. Hope that helps!
These are amazing! Nobody believes I made them! Haha They think they’re professionally made.
I doubled the batter but not the crumble and I still had so much crumble left. It just wouldn’t fit anymore on top of the cookie! 😄
Crispy and chewy. Def gives blueberry muffin vibes. Very good
Thank you for sharing your review and feedback! I’m glad you loved the new cookie recipe!