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Blueberry Muffin Cookies with Streusel Topping

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These cookies combine the soft texture of a muffin with the convenience of a cookie, finished with a buttery streusel topping. They’re perfect for breakfast, snacking, or dessert. Easy to make, customizable, and always a crowd-pleaser.

  • Total Time: 35 minutes
  • Yield: 20 1x

Ingredients

Scale

For the Cookie Dough:

  • 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 ground cinnamon
  • 3 tbsp cold unsalted butter, cubed

Instructions

  1. Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper.
  2. Make the streusel: In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter. Blend with a fork until crumbly. Refrigerate while preparing the dough.
  3. Cream butter and sugar: In a large bowl, beat softened butter and sugar on medium speed for 2–3 minutes until light and fluffy.
  4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth. Scrape down the sides of the bowl.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Mix wet and dry: Add half of the dry mixture to the butter mixture. Mix lightly, then add the sour cream. Add the remaining dry ingredients. Mix just until combined—do not overmix.
  7. Fold in blueberries: Gently fold in the blueberries using a spatula. Do not overmix to avoid bursting the berries.
  8. Scoop the dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared trays, spaced 5 cm (2 inches) apart.
  9. Top with streusel: Sprinkle 1 tbsp of streusel topping onto each cookie. Lightly press it into the top of the dough so it sticks.
  10. Bake: Bake for 14–16 minutes until edges are golden and the center is set.
  11. Cool: Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

You can add lemon zest to the dough for extra brightness.

To make them dairy-free, use plant-based yogurt and butter alternatives.

For a smaller batch, the recipe can be halved without issue.

  • Author: Emily
  • Prep Time: 20
  • Cook Time: 15

Find it online: https://recipesmars.com/2025/06/blueberry-muffin-cookies-with-streusel-topping/