Blueberry Muffin Cookie Bars

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These treats are like a gooey cookie meets a fudgy blondie with all the best flavors of a blueberry muffin. They’re soft and chewy, loaded with blueberries and white chocolate, and topped with a crunchy brown sugar crumble.

We start by creaming together butter, sugar, and yogurt before adding the dry ingredients. Juicy blueberries are folded in along with white chocolate chips for a buttery, fruity flavor. Topped with a crunchy brown sugar crumble, these will become your new favorite cookies!

Blueberry Muffin Cookie Bars

Course Dessert


For the Cookie:

  • 1/2 cup caster sugar
  • 1/2 cup light brown sugar
  • 1/2 cup dairy-free or regular butter melted
  • 1/4 cup dairy-free or regular Greek-style yogurt
  • 1 tsp vanilla extract
  • 1 3/4 cups plain flour
  • 1/4 tsp baking soda
  • 1 cup blueberries
  • 1/2 cup dairy-free or regular white chocolate chips

For the Crumble Topping:

  • 2 tbsp dairy-free or regular butter melted
  • 1/4 cup brown sugar
  • 2/3 cup plain flour


Make the Crumble:

  • In a bowl, combine the melted butter, brown sugar, and flour until crumbly.
  • Put the mixture into the fridge while you prepare the cookie dough.

Prepare the Cookie Dough:

  • Cream together the melted butter and sugars in a large bowl.
  • Add the yogurt and vanilla extract, mixing until well combined.
  • Add the flour and baking soda, mixing until just combined (do not overmix).
  • Gently fold in the blueberries and white chocolate chips.

Assemble the Cookie:

  • Line a 6-inch baking tin with parchment paper.
  • Press the cookie dough evenly into the prepared tin.
  • Sprinkle the crumble topping over the dough.
  • Chill the assembled dough in the fridge for at least 30 minutes.


  • Preheat your oven to 340°F.
  • Bake the cookie for 20-30 minutes, or until golden.
  • Let it cool in the pan before enjoying.

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