Blueberry Muffin Cookies with Streusel Topping

There’s something about the aroma of freshly baked blueberry muffins that brings back memories of cozy mornings and warm kitchens. As a baker, I wanted to transform that comforting, nostalgic flavor into something a little different—something portable, snackable, and still indulgent. That’s how these Blueberry Muffin Cookies with Streusel Topping came to life. They combine the soft, cakey texture of muffins with the satisfying chew of cookies, all topped with a buttery, crumbly streusel that melts perfectly into each bite.

These cookies are one of those treats that make people stop and ask, “What are these?”—in the best way. They’re unique, but familiar. You get juicy bursts of fresh or frozen blueberries in every cookie, and the streusel on top adds a delicious crunch that balances the softness below. I’ve made these for bake sales, breakfast platters, and lazy Sunday mornings—and they always disappear quickly.

Why You Will Love This Recipe

You’ll love this recipe because it brings together the best parts of two beloved baked goods—muffins and cookies. They have the richness of a bakery-style treat, but with the convenience of a hand-held snack. The batter comes together quickly, and the streusel adds that irresistible finishing touch.

Whether you’re serving these for brunch, packing them in lunchboxes, or enjoying them as an afternoon pick-me-up, they are guaranteed to bring a little joy with every bite.

Versatile

One of my favorite things about this recipe is how versatile it is. You can use fresh or frozen blueberries, adjust the streusel to your taste, or even add lemon zest for a citrusy twist. Want to make them gluten-free? A simple flour substitute works well. They’re great for breakfast, dessert, or anything in between.

Affordable

This recipe doesn’t require any fancy or expensive ingredients. You likely have most of what you need already in your pantry. And even when you add blueberries and butter for the streusel, it remains budget-friendly while tasting like a high-end bakery item.

Ingredients for the Recipe

For the Cookies:

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/3 cup sour cream or Greek yogurt

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Streusel Topping:

• 1/3 cup all-purpose flour

• 3 tbsp granulated sugar

• 3 tbsp brown sugar

• 1/4 tsp cinnamon

• 3 tbsp cold unsalted butter, cubed

How to Prepare This Recipe

These Blueberry Muffin Cookies with Streusel Topping come together easily, making them ideal whether you’re baking in a professional kitchen or just preparing a quick treat at home. The process is simple: mix the cookie dough, prepare the streusel topping, assemble, and bake. With a few pantry staples and fresh or frozen blueberries, you can have a batch ready in under an hour.

Step-by-Step Instructions for Preparation

1. Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 180°C (350°F). Line two baking sheets with parchment paper. This prevents the cookies from sticking and helps them bake evenly.

2. Prepare the Streusel Topping
In a small mixing bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter. Use a fork or pastry cutter to blend the mixture until it becomes crumbly, with pea-sized bits of butter throughout. Place the bowl in the refrigerator to keep the streusel cold while you make the cookie dough. Cold butter is essential—it melts during baking and creates that crisp, crumbly texture.

3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer. Mix on medium speed for 2–3 minutes, until the mixture becomes light and fluffy. This step creates air pockets in the dough, helping the cookies rise.

4. Add the Egg and Vanilla
Crack in the egg and add the vanilla extract. Beat again until fully incorporated. Scrape down the sides of the bowl as needed.

5. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution and avoids clumps when mixing.

6. Mix the Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two parts, alternating with the sour cream (or Greek yogurt). Mix just until combined—do not overmix, or the cookies may become tough.

7. Fold in the Blueberries
Gently fold the blueberries into the dough using a rubber spatula or wooden spoon. If you’re using frozen berries, add them directly from the freezer to minimize bleeding. Be gentle during this step to keep the blueberries whole and prevent the dough from turning purple.

8. Portion the Dough
Use a cookie scoop or tablespoon to drop mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. The dough will spread slightly, but not too much—these cookies retain a nice rounded shape.

9. Add the Streusel Topping
Sprinkle about a tablespoon of the chilled streusel mixture onto the top of each cookie. Press it in gently so it adheres during baking. Don’t skip this step—it adds flavor, crunch, and visual appeal.

10. Bake the Cookies
Bake in the preheated oven for 14–16 minutes, or until the edges are golden and the centers are set. They should be lightly golden on top with a tender, muffin-like interior.

11. Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to firm up without overbaking. Serve warm, at room temperature, or chilled—every version is delicious.

Quick and Easy

This recipe requires no stand mixer, no resting time, and no special techniques. You can have warm, bakery-style cookies on the table in under 45 minutes, with minimal cleanup.

Customizable

Feel free to adjust the recipe based on your taste and needs. You can:

• Add lemon zest for brightness

• Substitute raspberries or diced strawberries

• Use a cinnamon glaze instead of streusel

• Make mini versions for brunch platters

• Add white chocolate chips for sweetness

Popular With Many People

Whether you’re baking for kids, coworkers, or guests, these cookies are always a hit. They’re sweet, soft, and visually stunning. The golden edges, pockets of blueberries, and crumb topping make them as beautiful as they are delicious. Serve them at breakfast buffets, afternoon tea, or wrap them up as gifts—they suit any occasion.

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FAQs

Can I use frozen blueberries in this recipe?
Yes, frozen blueberries work perfectly. Use them straight from the freezer—do not thaw. This helps prevent bleeding and keeps the dough from becoming discolored. Just fold them in gently at the end.

Can I make these cookies ahead of time?
Absolutely. You can make the dough up to 24 hours in advance and refrigerate it. When you’re ready to bake, allow the dough to sit at room temperature for 15 minutes, then scoop and bake as usual. Baked cookies can also be stored for 3–4 days in an airtight container.

Can I freeze these cookies?
Yes. You can freeze both the unbaked dough (already portioned) and the baked cookies. For unbaked dough, freeze the scooped dough balls on a tray, then transfer to a freezer-safe bag. Bake directly from frozen—just add 1–2 extra minutes to the baking time. Baked cookies can be frozen for up to 2 months.

Can I make them gluten-free?
Yes, substitute the all-purpose flour with a good-quality 1:1 gluten-free flour blend. The texture will still be soft and muffin-like with the same delicious flavor.

How do I keep the streusel from falling off?
Lightly press the streusel into the top of each cookie before baking. This helps it adhere and bake into the surface instead of falling off once cooled.