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
Units
Scale
- 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