A soft, buttery cookie meets the classic flavor of a blueberry muffin, topped with a crumbly streusel that makes each bite irresistible!
Why You’ll Love This Recipe?
If blueberry muffins and cookies had a love child, this would be it! These Blueberry Muffin Cookies are soft, chewy, and bursting with juicy blueberries in every bite. The crumbly streusel topping adds the perfect touch of buttery sweetness, making these cookies a unique and indulgent treat. Whether it’s breakfast, dessert, or a mid-day snack, these cookies are guaranteed to satisfy. Plus, they’re easy to make and look like they came straight from a bakery!
Ingredients
Here’s what you’ll need to whip up these amazing cookies:
- Fresh or frozen blueberries
- All-purpose flour
- Unsalted butter
- Brown sugar and granulated sugar
- Vanilla extract
- Baking powder and baking soda
The full ingredient list and exact measurements are available below in the recipe card!
Directions
- Make the cookie dough: Cream together the butter and sugars, then mix in the eggs and vanilla. Gradually add the dry ingredients and gently fold in the blueberries.
- Prepare the streusel: In a small bowl, combine flour, brown sugar, and cold butter. Use your fingers or a fork to create a crumbly mixture.
- Assemble the cookies: Scoop cookie dough onto a baking sheet and sprinkle the streusel topping generously over each one.
- Bake to perfection: Bake at 350°F until the cookies are golden brown around the edges and the streusel is set.
- Cool and enjoy: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
- Chill the dough: For thicker cookies that hold their shape, chill the dough for at least 30 minutes before baking.
- Use frozen blueberries: If using frozen blueberries, don’t thaw them—this prevents the dough from becoming too wet.
- Make the streusel ahead: Prepare the topping in advance and store it in the fridge until ready to use.
Recipe Variations and Possible Substitutions
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
- Lemon twist: Add a teaspoon of lemon zest to the dough for a fresh, citrusy flavor.
- White chocolate chips: Mix in a handful of white chocolate chips for a creamy, sweet addition.
- Almond streusel: Toss in some sliced almonds to the streusel topping for added crunch and nutty flavor.
Serving and Pairing Suggestions
These cookies are perfect on their own, but they pair beautifully with:
- A steaming cup of coffee or tea
- A dollop of whipped cream or a drizzle of lemon glaze
- Vanilla ice cream for an extra indulgent dessert
For a breakfast treat, serve with a side of fresh fruit or a smoothie for a balanced start to your day!
Storage and Reheating Tips
- Room temperature: Store cookies in an airtight container for up to 3 days.
- Refrigerator: If you live in a warm climate, keep them refrigerated to prevent the streusel from softening too much.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use dried blueberries instead of fresh or frozen?
Yes! Soak dried blueberries in warm water for about 10 minutes to rehydrate them slightly before adding to the dough.
2. How do I prevent blueberries from bursting in the cookies?
Toss the blueberries in a bit of flour before folding them into the dough. This helps prevent them from sinking or bursting during baking.
3. Can I make these cookies dairy-free?
Yes! Substitute the butter with a dairy-free alternative like coconut oil or plant-based butter.
4. Why is my streusel topping not crumbly?
If the streusel is too soft, try chilling it for a few minutes before sprinkling it over the cookies. Also, make sure you’re using cold butter when preparing the topping.
Conclusion
These Blueberry Muffin Cookies with Streusel Topping are the perfect fusion of two beloved treats, bringing the best of muffins and cookies into one delightful bite. They’re buttery, fruity, and topped with a crunchy, sweet streusel that’s downright addictive. Whether you’re baking for a special occasion or just because, these cookies are guaranteed to impress. So preheat your oven, grab those blueberries, and get ready to bake something unforgettable!
Print
Blueberry Muffin Cookies with Streusel Topping
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Blueberry Muffin Cookies are the best of both worlds—a soft, tender cookie loaded with juicy blueberries and topped with a buttery streusel. Perfect for breakfast, a snack, or dessert, these cookies bring the classic muffin flavor into a convenient handheld form.
Ingredients
- For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
- For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, cold and cubed
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Streusel Topping:
- In a small bowl, mix the flour and sugar. Add the cold butter and use a fork or your fingers to work it into the mixture until crumbly. Set aside.
- Make the Cookie Dough:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or yogurt. Mix until just combined.
- Gently fold in the blueberries.
- Shape and Add Streusel:
- Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a generous amount of streusel topping over each cookie.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve:
- Serve warm or at room temperature. Enjoy with coffee, tea, or a glass of milk!
Notes
- For a citrusy twist, add 1 tsp lemon zest to the cookie dough.
- If using frozen blueberries, toss them in a tablespoon of flour to prevent bleeding.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: ~160
- Sugar: 11g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg