Blueberry Muffin Cookies with Streusel Topping are the best of both worlds: the soft, fluffy texture of a muffin combined with the convenience of a cookie. Bursting with juicy blueberries and topped with a buttery, crumbly streusel, these cookies are perfect for breakfast, brunch, or a sweet snack.
They’re easy to make and even easier to enjoy!
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen blueberries
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, cold and cubed
- ¼ tsp cinnamon (optional)
Directions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Streusel Topping:
- In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cookie Dough:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the blueberries.
4. Form the Cookies:
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Each scoop should be about 2 tablespoons.
5. Add the Streusel Topping:
- Sprinkle the prepared streusel topping over each cookie, pressing gently to adhere.
6. Bake:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
7. Cool and Serve:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Nutrition (per cookie, approx. 16 cookies)
Calories: ~150
Protein: 2g
Carbohydrates: 20g
Fat: 7g
Fiber: 1g
Sodium: 80mg
Expert Tips
- Use fresh blueberries when possible for the best texture, but frozen blueberries work well—just don’t thaw them before adding to the batter.
- Don’t overmix the dough after adding the dry ingredients to avoid dense cookies.
- For an extra burst of flavor, add a touch of lemon zest to the dough.
FAQs
Can I freeze the dough?
Yes, scoop the dough onto a tray and freeze until firm. Transfer to a freezer-safe bag and bake straight from frozen, adding 1-2 minutes to the baking time.
What if I don’t have sour cream?
Substitute with plain Greek yogurt or buttermilk.
Can I make these gluten-free?
Use a 1:1 gluten-free baking flour for similar results.
Storing & Reheating
Storing: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating: Warm slightly in the microwave for a fresh-from-the-oven taste.
Substitutions & Variations
- Swap blueberries with raspberries or diced strawberries for a fruity variation.
- Add a drizzle of lemon glaze for extra sweetness.
- Mix white chocolate chips into the dough for a decadent twist.
Blueberry Muffin Cookies with Streusel Topping
Ingredients
Equipment
Method
- **1. Preheat the Oven:**
- - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- **2. Make the Streusel Topping:**
- - In a small bowl, combine flour, sugar, and cinnamon (if using). Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- **3. Prepare the Cookie Dough:**
- - In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
- - Add the egg and vanilla extract, mixing until fully combined.
- - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
- - Gently fold in the blueberries.
- **4. Form the Cookies:**
- - Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Each scoop should be about 2 tablespoons.
- **5. Add the Streusel Topping:**
- - Sprinkle the prepared streusel topping over each cookie, pressing gently to adhere.
- **6. Bake:**
- - Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- **7. Cool and Serve:**
- - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.
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