These Blueberry Muffin Cookies with Streusel Topping are a delicious cross between a soft cookie and a bakery-style muffin. With juicy blueberries in every bite and a sweet, crumbly topping, they deliver an irresistible homemade treat perfect for any time of day.
Why You’ll Love This Recipe
I love how these cookies combine the best parts of a blueberry muffin and a buttery cookie. The texture is tender with a slight chewiness, and the streusel topping adds the perfect amount of sweet crunch. They are easy to whip up with pantry staples and are sure to impress anyone lucky enough to snag one.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Fresh or frozen blueberries
For the streusel topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Unsalted butter (melted)
Directions
- I preheat the oven and line my baking sheets with parchment paper.
- I cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- I add in the eggs and vanilla extract, mixing well.
- I whisk together the dry ingredients separately, then gradually add them to the wet ingredients.
- I gently fold in the blueberries, being careful not to overmix.
- For the streusel topping, I combine the flour, sugars, and cinnamon, then drizzle in melted butter and mix until crumbly.
- I scoop cookie dough onto the baking sheets, sprinkle with the streusel topping, and bake until golden brown.
Servings and timing
This recipe makes about 18-20 cookies. It takes roughly 15 minutes to prepare and 12-15 minutes to bake each batch. Cooling time adds another 10 minutes.
Variations
- I like to swap in raspberries or chopped strawberries for a different fruity twist.
- Sometimes I add a little lemon zest to the dough for a refreshing citrus flavor.
- For a nutty crunch, I sprinkle chopped pecans or walnuts into the streusel topping.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 2 months. To enjoy, I simply let them thaw at room temperature or warm them slightly in the microwave for that fresh-baked taste.
FAQs
How do I keep the blueberries from sinking in the dough?
I lightly toss the blueberries in a little flour before folding them into the dough to help distribute them evenly.
Can I use frozen blueberries?
Yes, I use frozen blueberries straight from the freezer without thawing to prevent excess moisture in the dough.
What if I don't have brown sugar for the streusel?
I substitute granulated sugar with a tablespoon of molasses mixed in if I'm out of brown sugar.
Can I make these cookies gluten-free?
I swap the all-purpose flour for a 1:1 gluten-free baking flour blend with great success.
Why did my streusel topping melt into the cookies?
If the streusel topping melts, it’s usually because the butter was too hot or too much was added. I make sure the streusel mixture is crumbly and not overly wet.
Conclusion
I absolutely adore these Blueberry Muffin Cookies with Streusel Topping because they bring a comforting, bakery-style treat right into my home kitchen. With minimal effort and maximum flavor, they're a perfect choice for breakfast, a snack, or dessert. I know I'll be making them again and again!
Blueberry Muffin Cookies with Streusel Topping: A Bakery-Worthy Treat
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes per batch
- Total Time: Approximately 40 minutes (including cooling)
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Muffin Cookies with Streusel Topping combine the soft, tender texture of a muffin with the sweet, chewy goodness of a cookie, packed with juicy blueberries and topped with a buttery, crumbly streusel. Perfect for breakfast, snack, or dessert!
Ingredients
- For the Cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Fresh or frozen blueberries
- For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Unsalted butter (melted)
Instructions
- Preheat oven and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients.
- Gently fold in blueberries.
- Prepare streusel topping by mixing flour, sugars, and cinnamon, then drizzle in melted butter to form a crumbly mixture.
- Scoop cookie dough onto baking sheets, top with streusel, and bake until golden brown (12-15 minutes).
- Allow cookies to cool for 10 minutes before serving.
Notes
- Lightly toss blueberries in flour to prevent sinking.
- Use frozen blueberries directly from the freezer without thawing.
- Substitute granulated sugar plus molasses if brown sugar is unavailable.
- For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.
- If streusel melts, ensure butter isn't too hot and mixture remains crumbly.
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