When you want just top of a Blueberry muffin. Make these Blueberry Muffin Cookies! Almond flour cookies topped with a brown sugar cinnamon streusel are A truly unforgettable breakfast or afternoon treat! Grainfree Vegan Glutenfree
Blueberry Muffin Cookies – these are perfect for those moments when really you want a blueberry muffin but you also want cookies! And guess what, as such, they can be dessert AND breakfast! Trust me these are the best ever dessert mix.
Pop them in the oven and a few minutes later you will find yourself in blueberry paradise! You’re going to love every single bite of my vegan blueberry muffin cookies!
The cookies use almond flour as the base and are soft and chewy. They get topped with an almond flour blueberry sugar streusel. You have to try these right now. They are gluten-free and grainfree! And don’t need any vegan butter. These are best made with fresh blueberries, but frozen work too. Just wash them well then dry well before using .
why you’ll love these blueberry streusel cookies
- they are gluten-free and grainfree
- they take just minutes to put together. No whipping up butter and eggs needed
- the recipe is versatile and forgiving
- They are perfect for when you want just the tops of a blueberry muffin!
- they are crisp on the edges and soft and chewy in the middle
More vegan cookie recipes:
- Almond Flour Ginger Molasses Cookies
- Vegan Pistachio Cookie Recipe
- German Chocolate Cookies
- Vegan Carrot Cake Oatmeal Cookies
- loaded breakfast cookies
Blueberry Muffin Almond Flour Cookies
Ingredients
for the almond flour cookie:
- 1 1/4 cup (140 g) almond flour I use blanched super fine almond flour
- 1/3 cup (40 g) tapioca starch
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons powdered sugar or use cane sugar or light brown sugar
Wet ingredients:
- 1 tablespoon semi solid refined coconut oil measure when semi solid, melt before using
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest (optional)
- 1/4 cup (60 ml) maple syrup
for the blueberry streusel topping:
- 2 to 3 Tablespoons of dough from above
- 2 tablespoons almond flour
- 1 tablespoon brown sugar
- a generous pinch salt
- 1/8 teaspoon cinnamon
- 1/2 cup (75 g) blueberries preferably fresh, wash throroughtly and pat dry if using frozen berries
Instructions
- Make the cookie base: In a bowl, add the dry ingredients and make sure to mix really well. Press and mix so that the almond flour lumps break down.
- Then melt the coconut oil. Add to the bowl. Add the vanilla extract, lemon juice, zest and room temperature maple syrup to the dry ingredients.
- Mix really well until you get a dough. The dough will be somewhat sticky. That's okay. Chill it for 15 to 20 minutes.
- Once the dough is not too sticky, remove about 3 tbsp of the dough into another bowl. Then chill the rest of the dough for another 10-15 mins while you mix the streusel, line the baking sheet and preheat the oven to 335 deg f ( 165 deg c).
- Make the streusel: In the bowl with the 3 tbsp dough, add the almond flour, brown sugar, a generous pinch of salt and cinnamon, and mix really well. Mix to make a slightly dry mixture. Add more almond flour if needed a teaspoon at a time. then add the blueberries and mix in.
- Remove the chilled dough from the fridge. Then using a cookie scoop, divide the dough into equal portions. I use 1.5 or 2 tablespoon cookie scoop.
- Flatten these scoops onto a parchment lined baking sheet.( I usually double line the baking sheet with parchment because if your baking sheet is too thin, the almond flour bottom can start to brown really quickly). Then top these cookies with the blueberry streusel mixture.
- Spread the streusel mixture evenly on all the cookies. The base cookies spread a lot so you want to cover a good portion of the top with the cookie mixture and not just the center. Lightly press the streusel in.
- Bake at 335 degrees Fahrenheit for 13 to 15 minutes, depending on your baking sheet and the oven. Until the edges are golden.
- Then remove the cookies from the oven. They will be somewhat soft. Let them cool for ten minutes, then transfer to a cooling rack and cool completely and enjoy.
- Store these cookies on the counter for the day and refrigerate for up to a week.
Notes
- These are best with fresh berries. If using frozen, thaw and wash them and then dry well and use. I use a mix of fresh and frozen wild blueberries as I really enjoy the mix of different sizes
- the cookies spread quite a bit so make sure to not place them too close together on the sheet
- If you want, drizzle them with some lemon juice and sugar glaze
- Oilfree: omit the oil and add 1 tbsp more maple syrup
Nutrition
Ingredients:
- almond flour – I use blanched super fine almond flour
- tapioca starch is the binder since these cookies are gluten-free
- baking soda gives these a bit of a rise
- I sweetened the base with a blend of maple syrup and powdered sugar but you can use cane sugar or light brown sugar. The color will be a bit darker then.
- coconut oil – I use refined coconut oil. Make sure to measure when semi solid, then melt before using
- vanilla extract for that muffin batter taste
- lemon juice and zest for a hint of freshness
- for the blueberry streusel topping, we combine the cookie dough with extra almond flour, brown sugar, cinnamon and blueberries
Tips & Substitutions:
- These are best with fresh berries. If using frozen, thaw and wash them and then dry well and use I often use a mix of fresh and frozen wild blueberries as I really enjoy the mix of different sizes
- the cookies spread quite a bit so make sure to not place them too close together on the sheet
- If you want, drizzle them with some lemon icing
How to make Blueberry Muffin Cookies
Make the cookie base: In a bowl, add the dry ingredients and make sure you mix really well. Press and mix so that you break down all the almond flour lumps if any.
Then melt the coconut oil. Add to the bowl. Add the vanilla extract, lemon juice, zest if using, and room temperature maple syrup to the dry ingredients.
Mix really well until you get a dough. The dough will be somewhat sticky. That’s okay. Chill it for 15 to 20 minutes in the fridge.
Once the dough is not too sticky, remove 2-3’tbsp of the dough into another bowl. Then chill the rest of the dough for another 10-15 mins while you mix the streusel and line the baking sheet and preheat the oven to 335 deg f ( 165 deg c).
In the bowl with the 3tbsp dough, add the almond flour, brown sugar, a generous pinch of salt and cinnamon, and mix really well. Mix to make a slightly dry mixture(add more almond flour if needed), then add the blueberries and mix in.
Remove the chilled dough from the fridge. Then using a cookie scoop, divide the dough into equal portions. I use 1.5 or 2 tablespoon cookie scoop.
Flatten these scoops onto a parchment lined baking sheet. I usually double line the baking sheet with parchment because sometimes if your baking sheet is too thin, the almond flour bottom can start to brown really quickly.
Then top these cookies with the blueberry streusel mixture.
Spread the mixture evenly on all the cookies. The base of the cookies will spread a lot so you want to cover a good portion of the top with the cookie mixture and not just the tops. Lightly press the streusel in.
Bake at 335 degrees Fahrenheit for 13 to 15 minutes, depending on your baking sheet and the oven. Until the edges are golden.
Then remove the cookies from the oven. They will be somewhat soft. Let them cool for ten minutes, then transfer to a cooling rack and cool completely and enjoy.
Storage
Store these cookies on the counter for the day and refrigerate for up to a week.
Variations: Use other berries or caramelized bananas with the streusel topping
Di
I haven’t made yet, need nut free option on base, would oats work too?
Going to try these in my muffin top pan.
Ty Richa
Richa
Use a regular flour cookie base then use some of that dough to make the crumble with extra flour and sugar. Oat flour will be too dry
joyce
I’ve had this recipe on my radar for awhile now. The simplicity and VGF-ness appealed to me. I followed the recipe almost to the T. Doubled the recipe as I saw I would “need” as many cookies as possible. A few mods: used a tad extra lemon juice, doubled the zest, added 1 tsp of ground ginger, went with brown sugar in the suggested amount, baked at 325F for 16 min, 1.5T sized cookie balls pressed down & topped with streusel and chilled for 10 min prior to baking. The cookies didn’t spread very much I think in part to the extra chill sesh and were the exact size I was anticipating. (no surprise extra spreading. whew!) The taste was delightful with the perfect amount of citrus mixed with the mild sweetness of the blueberries. I wish I had 4x-ed this recipe. I read that this didn’t yield “enough” so I figured doubling it would be sufficient. These were so good, I felt stingy only packing 4 to a box to give away to various vegan/gluten-free friends. Thank you Richa for yet another simple and delectable recipe!!
Vegan Richa Support
Always in need of cookies. haha. quadruple~wow you really loved them!
Jan
I made these today. They are delicious! I substituted milkadamia nut butter for the coconut oil. I combined it with the wet ingredients and placed the container in a tub of warm water to soften. Once softened and combined I added it to the dry mix. I ended up taking the blueberries back out of the streusel and placing them by hand. My fresh berries were huge so in hindsight, I wish I had cut them in half. Once again, an excellent recipe. Thank you!
Vegan Richa Support
Glad they were tasty.
gabriella
I made two batches of this recipe. Both were delicious! All of your recipes are so tasty! The first one had the maple syrup and 2 tablespoons of powdered sugar. I did the streusel and used frozen blueberries for this one. On the second one, I experimented with your suggestion. So I did 1/4 cup of cane sugar mixed with two tablespoons of hot oat milk and mixed until the sugar dissolved mostly. I skipped the oil. I used 2 tablespoons brown sugar instead of the powdered sugar. I added a handful of rolled oats to the mix since I was concerned about it sticking together. I did the streusel on the second mix but no fruit. The first mix had a bit of moisture in it and more a chewy texture because I used quite a bit of frozen berries. It was also much sweeter than the second mix. The second mix came out almost like a sugar cookie and I can still warm the fruit and add on top of the streusel when serving. The texture was drier too. It held together very well. In all, both mixes were great. And since each batch doesn’t make too many, these stay very fresh. Thanks for another great recipe!
Richa
Awesome! The oil and maple add moisture and chewy ness. If changing the maple, try to keep the oil in and vice versa.
Laura Armstrong
My apologies Richa as i did get 12 cookies out of the batter. It seemed like such a small amount. I used 1.5 T. I will make more next time.
I love your recipes!
Vegan Richa Support
no worries
Laura Armstrong
Am making these now. They look delicious so far. My disappointment is that it says the recipe makes 12. I’m having guest tomorrow and hoped to serve these. Once all the dough was made I see that the recipe for 12 really only makes 7. Boo Hoo. No time to make more.
Richa
Share 🙂 depends on the size of the cookies. I get anywhere from 8 to 11
elena lewis
I love blueberries, but I read this blog and I thought definitely try this and made it at home thank you for this yummy cookies recipe. Love from Elena
blueberries
Vegan Richa Support
thanks
gabriella
Is there a substitution for coconut oil?
Thanks.
Richa
Omit it and add 1 tablespoon more maple syrup
gabriella
Will it work without maple syrup using sugar instead? thanks.
Richa
You’ll need to add some non dairy milk to bind. Texture of the cookie will be different. Instead make a sugar syrup and use that
Gabriella
Thank you for your reply. I will try that.
Vegan Richa Support
let me know how it turns out