Blueberry Muffin Cookies with Streusel Topping

These Blueberry Muffin Cookies bring everything I love about classic blueberry muffins into a bite-sized, cookie form. They’re soft, tender, and loaded with juicy blueberries—finished with a golden, buttery streusel that adds the perfect touch of crunch. Whether I’m making them for brunch, a quick dessert, or a cozy afternoon snack, these cookies never fail to impress.

Why You’ll Love This Recipe

• Perfectly soft centers with golden, crisp edges
• Just 30 minutes from start to finish
• Bursting with fresh or frozen blueberries
• The streusel topping adds bakery-style texture
• Ideal for brunches, bake sales, or midweek treats

These cookies are my go-to when I want to bake something that feels special but doesn’t take all day. The first time I made them, I was trying to combine my two favorite baked goods—cookies and muffins. The result? A new favorite that’s now a regular in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries

For the Streusel Topping:

• ¼ cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, cold and cubed

Directions

1. Preheat the Oven:
   I set my oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. Make the Streusel:
   I mix sugar and flour in a small bowl, then cut in the cold butter with a fork until the mixture becomes crumbly. I set it aside in the fridge while preparing the dough to keep the butter cold.
3. Cream the Butter and Sugars:
   In a large bowl, I beat the softened butter with the granulated and brown sugars until light and fluffy. Then I add the egg and vanilla, mixing just until smooth.
4. Combine Dry Ingredients:
   In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I gradually mix the dry ingredients into the wet mixture until just combined.
5. Add Blueberries:
   I gently fold in the blueberries, taking care not to break them. If I’m using frozen berries, I add them straight from the freezer to prevent excess color bleeding.
6. Shape the Cookies:
   I drop rounded tablespoons of dough onto the prepared baking sheet and gently flatten each one with my fingers to help them spread evenly.
7. Add the Streusel:
   I generously sprinkle the cold streusel mixture over the top of each cookie, pressing it lightly so it sticks without flattening the dough too much.
8. Bake:
   I bake the cookies for 12–15 minutes, until the edges turn golden. After baking, I let them rest on the hot pan for 5 minutes before transferring them to a wire rack to cool.

Servings and timing

Servings: 18 cookies
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes

Variations

• Lemon twist: Add a teaspoon of lemon zest to the dough for brightness.
• Cinnamon streusel: Mix ¼ teaspoon of cinnamon into the streusel for a warm spice note.
• Mini muffin cookie bites: Use a mini muffin tin instead of a baking sheet for bite-sized treats.
• Nutty crunch: Add chopped pecans or walnuts to the streusel for added texture.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to 5 days, although the streusel stays crispier when stored at room temp. I don’t usually reheat them, but if I do, a quick 5 seconds in the microwave warms them just enough without softening the topping too much.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I often use frozen berries straight from the freezer. This keeps the dough from getting too wet and prevents the berries from bleeding.

How do I keep the streusel topping crisp?

Using cold butter is key. I keep the streusel in the fridge while prepping the dough and sprinkle it on just before baking.

What is the best way to store these cookies?

I store them in an airtight container at room temperature for up to three days. If I need to make them ahead, I refrigerate the dough and bake fresh for the best texture.

Can I prepare the streusel topping ahead of time?

Absolutely. I make mine 2–3 days ahead and store it in an airtight container in the fridge. It saves time and works perfectly.

How do I prevent the cookies from spreading too much?

I chill the dough briefly if my kitchen is warm, and I don’t skip flattening each dough mound slightly before baking. That gives me perfect shape and even baking.

Conclusion

Blueberry Muffin Cookies with Streusel Topping are a bakery-style treat that I never get tired of baking. They’ve got the soft, fruity essence of a muffin with the ease and convenience of a cookie—and that buttery topping takes them over the top. Whether I’m hosting brunch or just want something comforting with my coffee, these cookies always hit the spot.

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