Blueberry Muffin Cookies with Streusel Topping

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

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.

Print Recipe Pin Recipe

Equipment

• 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

Instructions

 

• **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.