Blueberry Muffin Cookies

Blueberry Muffin Cookies on Overtime Cook
If you’ve been reading my blog and/or magazine column for a while, you might have noticed that I like to do things a little differently.
Here’s an example. People love blueberry muffins. I have to say, I do too. And people even like a healthy version of blueberry muffins. I have to say, I find them to be a fabulous treat for my dieting self. But sometimes, I like to turn things on their heads. Make a completely different version of a classic. (Remember my S’mores Surprise Cookies, Rice Krispy Treat Bark, and other fun treats?)
These cookies are a good example of this. Sure, I would have just made blueberry muffins, but where’s the fun in that? So instead, I created blueberry muffin cookies. They’re quite unusual, I must say. They look like ordinary cookies, but you taste them, and suddenly you are tasting a muffin. Weird? Cool? Awesome? I think all of those! If you’re looking for something completely different, totally delicious, yet seasonal and fresh, this is the treat for you!
I originally developed this recipe in the winter, so I came up with a way to use frozen blueberries, when fresh aren’t available, if needed. Follow the directions carefully. If using fresh blueberries, just stir them into the dough very gently.
Blueberry Muffin Cookies
By Miriam Pascal, OvertimeCook.Com
originally published in my column in Ami magazine
1 ½ cups fresh or frozen* blueberries
2 Tablespoons flour (use only for frozen blueberries)
1 ½ sticks (¾ cup) butter or margarine
2/3 cup sugar
2/3 cup brown sugar
2 Tablespoons milk or soy-milk
2 teaspoons vanilla extract
2 eggs
2 cups flour
2/3 cup corn meal
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
Preheat oven to 375. Line a cookie sheet with parchment paper or grease lightly. Set aside.
If using fresh blueberries, skip the first step.
*For frozen,leave blueberries to defrost completely, at least a couple of hours. Once defrosted, drain out all of the accumulated liquid. Squeeze lightly to drain as much liquid from the berries as possible. Toss the blueberries with 2 tablespoons of flour and set aside.
In the bowl of an electric mixer, cream together the margarine, sugar and brown sugar until smooth.
Add the milk, vanilla extract and eggs, one at a time, beating well to combine after each addition.
In a separate bowl, whisk together the flour, corn meal, baking powder, baking soda and salt.
With the mixer on low, slowly stir the dry ingredients into the wet mixture in the mixer. Beat until just combined.
Stir in the prepared blueberries, very gently to prevent the colors from running.
Using a medium cookie scoop (or a heaping tablespoon) scoop the dough onto the prepared cookie sheet, leaving room for spreading.
Bake the cookies at 375 for about 11 minutes, until the tops appear set.
Yields: 3-3 ½ dozen cookies
Thanks friends for stopping by! Come back soon for more delicious food! PS: have you liked my page on Facebook
yet? -Miriam


  1. Naomi says

    You’re right. I was subbing spelt for wheat and usually it needs a bit more flour. In this case I doubled it and they came out great! Definitely a keeper!

    • overtimecook says

      The corn meal gives the cookies their taste and texture. If you don’t have it, I would recommend using one of my other cookie recipes.

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