Blueberry Muffin Cookies with Streusel Topping Recipe

If you love blueberry muffins and cookies, why not combine the best of both worlds? These Blueberry Muffin Cookies with Streusel Topping are soft, bursting with fresh blueberries, and topped with a buttery, crunchy streusel that takes them to the next level. They are perfect for breakfast, brunch, or as an afternoon snack with a hot cup of coffee or tea!

Why You’ll Love Blueberry Muffin Cookies

• Perfect Texture: Soft, chewy cookies with a crisp streusel topping.
• Loaded with Blueberries: Fresh or frozen blueberries add natural sweetness and juiciness.
• Easy to Make: No fancy equipment needed – just mix, bake, and enjoy!
• Great for Any Occasion: These cookies are perfect for sharing or gifting.

Ingredients for the Best Blueberry Muffin Cookies

the Cookies:

• 1 ¾ cups (220g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup (60ml) milk
• 1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)

the Streusel Topping:

• ¼ cup (50g) granulated sugar
• ¼ cup (30g) all-purpose flour
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon cinnamon (optional)

Step-by-Step Guide: How to make Blueberry Muffin Cookies

1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2: Make the Cookie Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, beat the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
5. Gently fold in the blueberries, being careful not to crush them.

3: Make the Streusel Topping

1. In a small bowl, mix together the sugar, flour, cinnamon, and melted butter until it forms a crumbly texture.

4: Assemble and Bake the Blueberry Muffin Cookies

1. Scoop about 1 ½ tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
2. Sprinkle a generous amount of streusel topping over each cookie.
3. Bake for 12-15 minutes, or until the edges are lightly golden.
4. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Expert Tips for the Blueberry Muffin Cookies

• Don’t Overmix: Overmixing can make the cookies dense instead of soft and chewy.
• Chill the Dough: If your kitchen is warm, chilling the dough for 30 minutes prevents spreading.
• Use Frozen Blueberries: If using frozen blueberries, toss them in a little flour before adding them to the dough to prevent excess moisture.

Serving Suggestions

These cookies are delicious on their own, but you can take them to the next level by:

• Pairing them with a vanilla glaze drizzle.
• Enjoying them warm with a scoop of vanilla ice cream.
• Serving them with a dollop of whipped cream for an extra indulgence.

Frequently Asked Questions (FAQs)

1. Can I store these cookies?
Yes! Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

2. Can I freeze the dough?
Absolutely! Freeze the cookie dough in scoops on a tray, then transfer to a freezer bag. When ready to bake, just add an extra minute or two to the baking time.

3. Can I use other fruits?
Yes, raspberries or diced strawberries work great as substitutes for blueberries.

4. How do I make them more muffin-like?
Adding an extra egg yolk and a little more baking powder will give them a fluffier, more muffin-like texture.

Now that you have the perfect Blueberry Muffin Cookie recipe, it’s time to get baking! Let me know how they turn out in the comments. Happy baking!