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!

Large Radish

Key Ingredients

Almond flour Tapioca starch Baking soda Semi solid refined coconut oil Vanilla extract Cinnamon Blueberries

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For the cookie base, combine dry ingredients, breaking down almond flour lumps. Melt and add coconut oil, vanilla extract, lemon juice, zest, and maple syrup to dry mix. Thoroughly blend into a slightly sticky dough. Chill for 15-20 minutes. Set aside about 3 tbsp of the dough, then chill the rest for 10-15 mins. During this time, prepare streusel, line baking sheet, and preheat oven to 335°F (165°C).

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Create the streusel: In the bowl with the reserved 3 tbsp dough, mix in almond flour, brown sugar, salt, and cinnamon to create a slightly dry mixture. Adjust consistency with almond flour if necessary. Incorporate blueberries (add coconut oil or maple if too dry). Take out the chilled dough. Divide it into equal portions using a cookie scoop (1.5 or 2 tablespoons).

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Flatten scoops of dough onto a parchment-lined baking sheet. Double line if needed to prevent quick browning. Apply blueberry streusel evenly on each cookie. As the base cookies spread, ensure good coverage on top, not just the center. Gently press streusel in. Bake at 335°F for 13-15 mins, watching edges for golden color based on baking sheet and oven.

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Enjoy these recipes as well!

Vegan Tiramisu Fudge Bars

Vegan Cauliflower Tikka Masala

Vegan Sweet Potato Rolls

Peanut Butter Chickpea Cookie  Pie