Go Back

Blueberry Muffin Cookies

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.
Print Recipe Pin Recipe

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

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.