I’m not what you would call a big Muffin Fan.  For example, if I’m in line at a hotel breakfast bar, I’ll skip the muffin in favor of a bowl of Raisin Bran.  Just not my favorite thing.  But, like the characters on Seinfeld, I do enjoy Muffin Tops. (and not the gross kind.)  I even went so far as to buy a freaking Muffin Top Pan at an estate sale last year, with intentions of using the daylights out of it. 

Obviously.

It’s still unused.

But I was inspired last week to try my hand at a blueberry muffin inspired COOKIE.  A cookie that was full of sweet and scrumptious flavor, bursting with the pop of blueberries, and every bit as good for breakfast as a muffin top.  Yes – this cookie could pass for breakfast any day…that is, as long as you were expecting an uber delicious breakfast.

These cookies are surprisingly easy to put together.  In fact, Seven was my assistant, fully responsible for placing each and every blueberry by hand.  Which, of course, is the ONLY way to do it, as if you were to try to stir the berries into the dough, you’d end up with squished up berry goo.  Not saying that would be untasty, it just wouldn’t be as nice.  And we eat with our eyes first,  do we not?

I have to say, I got very positive feedback from the cookie consumers, of which I had 4, not including myself.  Seven, who just turned 3, said, and I quote: “Oh My God. I made these?” (I know, I know.  I don’t know where he picks up these things. Certainly not his mother.) They are a bit sweeter than a muffin, and not nearly as dry.  In fact, the cookies were still very, very moist after 3 days of being in a container.  Lightly browned bottoms, juicy berries, creamy goodness in each bite.  I think you’ll love them.  What do you think??

Blueberry Cream Cheese Muffin Cookies

Makes 20

• 2 1/4 cups All Purpose Flour
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 cup Browned Butter (salted)
• 4 ounces softened Cream Cheese
• 3/4 cup Sugar
• 3/4 cup Brown Sugar
• 2 Large eggs
• 2 teaspoons Vanilla
• Few Drops Blueberry Oil (if you have it, such as LorAnn Oils)
• 1 cup Fresh or frozen blueberries
• Large Sugar Sprinkles for topping

Preheat oven to 325 and prepare a baking sheet with a SilPat or Parchment paper. (I prefer a Silpat in my own baking.)

Brown the butter until just lightly browned and beginning to smell a bit nutty.  Remove from heat.

Add the browned butter, cream cheese, and sugars to the bowl of a stand mixer and cream until well combined.  Add eggs, vanilla, and blueberry oil (if using) and beat for 2 more minutes. Add baking soda and flour, mixing on low until just combined.

Scoop this very wet dough using two spoons onto prepared cookie sheet, mounding the dough.  Insert blueberries one by one into the dough, approximately 4-6 berries per cookie.  Sprinkle the decorative sugar on top before baking 16-18 minutes.  Allow cookies to cool on pan.  Cookies will be very soft and moist, slightly browned on the bottom.  Store in air tight container.