Blueberry Muffin Cookies with Streusel Topping are the perfect hybrid of your favorite breakfast muffin and a soft, chewy cookie. Bursting with juicy blueberries and topped with a buttery, crumbly streusel, these cookies are irresistible. They’re quick to make and perfect for any occasion—whether it’s breakfast on the go, an afternoon snack, or dessert. If you love blueberry muffins, you’ll adore these delightful cookies!
Necessary Kitchen Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Spatula
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ 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 (do not thaw if frozen)
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp unsalted butter, melted
- ¼ tsp ground cinnamon (optional)
Step-by-Step Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Streusel Topping: In a small bowl, combine the flour, sugar, and cinnamon (if using). Stir in the melted butter until crumbly. Set aside.
Prepare the Cookie Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well 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, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries to avoid breaking them.
Scoop the Dough: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Add the Streusel Topping: Sprinkle a generous amount of the prepared streusel topping over each cookie.
Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Use Fresh or Frozen Blueberries: Both work well, but if using frozen, don’t thaw them to prevent excess moisture in the dough.
- Don’t Overmix: Overmixing can make the cookies dense, so mix until just combined.
- Extra Streusel: If you love streusel, double the topping ingredients for an even crunchier top!
What to Serve with Blueberry Muffin Cookies
Pair these cookies with a hot cup of coffee or tea for a delightful treat. They’re also delicious with a dollop of whipped cream or a drizzle of lemon glaze.
Frequently Asked Questions
1. Can I freeze these cookies?
Yes, you can freeze the baked cookies or the raw dough. Store baked cookies in an airtight container for up to 3 months. For raw dough, freeze individual portions on a baking sheet, then transfer to a freezer bag.
2. Can I use other fruits?
Absolutely! Try substituting blueberries with raspberries, blackberries, or diced strawberries for a different flavor.
3. Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
These Blueberry Muffin Cookies with Streusel Topping are a delicious twist on a classic treat, combining the best of muffins and cookies into one irresistible bite!
Blueberry Muffin Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Spatula
Ingredients
- For the Cookies:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ 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 do not thaw if frozen
- For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tbsp unsalted butter melted
- ¼ tsp ground cinnamon optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Streusel Topping: In a small bowl, combine the flour, sugar, and cinnamon (if using). Stir in the melted butter until crumbly. Set aside.
- Prepare the Cookie Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating until well 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, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries to avoid breaking them.
- Scoop the Dough: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Add the Streusel Topping: Sprinkle a generous amount of the prepared streusel topping over each cookie.
- Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Don’t Overmix: Overmixing can make the cookies dense, so mix until just combined.
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