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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.
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Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Prepare the Cookie Dough:
  4. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  5. Add the egg and vanilla extract, beating until well combined.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. 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.
  8. Gently fold in the blueberries to avoid breaking them.
  9. 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.
  10. Add the Streusel Topping: Sprinkle a generous amount of the prepared streusel topping over each cookie.
  11. Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
  12. 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.