Introduction

Blueberry Muffin Cookies with Streusel Topping bring together the best of two worlds—soft, chewy cookies and the comforting flavor of classic blueberry muffins. These cookies are lightly sweet, bursting with juicy blueberries, and finished with a buttery, crumbly streusel topping that adds the perfect crunch. They’re ideal for breakfast-style treats, dessert platters, or anytime you need a bakery-style cookie without the fuss.

Ingredients

For the Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 2 tablespoons cornstarch (for tossing with blueberries)

For the Streusel Topping

• ½ cup all-purpose flour
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup cold unsalted butter, cubed
• ½ teaspoon cinnamon (optional)

Instructions

1. Make the Streusel Topping

1. In a small bowl, combine flour, both sugars, and cinnamon.
2. Add cold butter and use a fork or your fingers to mix until crumbly.
3. Refrigerate while preparing the cookie dough.

2. Prepare the Cookie Dough

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla, mixing well.
4. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
5. Add dry ingredients to wet mixture and mix until combined.
6. Toss blueberries with cornstarch, then fold gently into the dough.

3. Assemble and Bake

1. Scoop dough onto baking sheets (2–3 tablespoons each).
2. Generously sprinkle streusel topping over each cookie.
3. Bake for 12–15 minutes, or until edges are golden.
4. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Description

These Blueberry Muffin Cookies are soft, thick, and slightly cakey—capturing the tenderness of a muffin but with the convenience and portability of a cookie. The streusel topping adds texture and flavor that will remind you of a bakery-style blueberry muffin. Perfectly sweet with bursts of blueberry in every bite, they’re a delightful twist on a breakfast favorite.

Tips

• Use cold butter for the streusel so it stays crumbly.
• Chill the dough for 20–30 minutes if it feels too soft.
• Cornstarch helps prevent blueberries from bleeding into the dough.
• Use frozen blueberries directly without thawing.
• Add lemon zest for extra freshness.
• If cookies spread too much, add 2–3 tablespoons more flour.

Correction

• If cookies are too dense: cream the butter and sugar longer.
• If cookies spread too much: chill the dough or add a little extra flour.
• If blueberries sink or bleed: always coat with cornstarch first.
• If streusel melts: be sure the butter was cold.

Enjoy

Serve warm with coffee, tea, or milk. These bakery-style Blueberry Muffin Cookies with Streusel Topping are perfect for breakfast, snacks, or dessert. Enjoy every sweet, blueberry-filled bite!