Blueberry Muffin Cookies with Streusel combine the best parts of blueberry muffins and cookies into one irresistible treat. These cookies are soft, buttery, and bursting with juicy blueberries, topped with a crumbly, sweet streusel for added texture and flavor. Perfect for breakfast, brunch, or an indulgent snack, they’re a delightful way to enjoy the comforting flavors of homemade baking.
Easy Blueberry Muffin Cookies Recipe
These Blueberry Muffin Cookies are a hybrid dessert that delivers the softness of muffins with the convenience of cookies. The streusel topping provides a delightful crunch, while the blueberries add a pop of natural sweetness. Enjoy them with your morning coffee or serve them as a fun twist on traditional cookies for any gathering.
Why Our Blueberry Muffin Cookies Are the Best
- Unique Flavor and Texture: Soft, muffin-like cookies with a crunchy streusel topping.
- Perfectly Balanced: Sweet but not overly sugary, with bursts of tart blueberry flavor.
- Versatile: Great for breakfast, snacks, or dessert.
- Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to bake.
Ingredients Notes Blueberry Muffin Cookies
Each ingredient in these Blueberry Muffin Cookies with Streusel is essential to creating their signature flavor and texture.
For the Cookies:
- ½ cup unsalted butter, softened – Provides a rich, buttery base.
- ½ cup granulated sugar – Sweetens the cookies perfectly.
- ¼ cup brown sugar – Adds a hint of molasses flavor and extra moisture.
- 1 large egg – Helps bind the ingredients and creates a tender texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1½ cups all-purpose flour – Forms the structure of the cookies.
- 1 teaspoon baking powder – Helps the cookies rise slightly.
- ½ teaspoon baking soda – Adds additional leavening.
- ¼ teaspoon salt – Balances the sweetness and enhances the flavors.
- 1 cup fresh or frozen blueberries – The star ingredient, adding bursts of natural sweetness.
For the Streusel Topping:
- ¼ cup granulated sugar – Sweetens the topping.
- 2 tablespoons all-purpose flour – Creates the crumbly texture.
- 2 tablespoons unsalted butter, cold and cubed – Adds richness and helps form the crumbs.
Kitchen Tools Needed for Blueberry Muffin Cookies
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork
- Wire cooling rack
How to Make Blueberry Muffin Cookies with Streusel
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper for easy cleanup.
2. Make the Streusel
- In a small bowl, combine ¼ cup sugar and 2 tablespoons flour.
- Add 2 tablespoons cold, cubed butter, and use a fork to mix until the mixture is crumbly. Set aside.
3. Mix Wet Ingredients
- In a large bowl, cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract, mixing until well combined.
4. Combine Dry Ingredients
- In a separate bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
5. Form the Dough
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in 1 cup blueberries, taking care not to crush them.
6. Shape the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each cookie with your hand or the back of a spoon.
7. Add Streusel Topping
- Sprinkle the prepared streusel topping generously over each cookie.
8. Bake
- Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Store Blueberry Muffin Cookies
At Room Temperature
Store your Blueberry Muffin Cookies in an airtight container at room temperature for up to 3 days.
Freezing
To freeze, arrange cookies in a single layer on a baking sheet, then transfer to a freezer-safe container once frozen. They can be stored for up to 2 months. Thaw at room temperature before serving.
Variations
- Lemon Blueberry: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
- Nutty Streusel: Mix in chopped pecans or walnuts to the streusel for added crunch.
- Cinnamon Streusel: Add ¼ teaspoon of cinnamon to the streusel topping for a warm, spiced flavor.
- Glazed Topping: Drizzle with a simple powdered sugar glaze for extra sweetness and a polished look.
What to Serve With Blueberry Muffin Cookies
Pair these cookies with a steaming cup of coffee or tea for a cozy morning treat. They also make a great addition to a brunch spread, served alongside fresh fruit, yogurt, or a light salad.
Top Tips for Perfect Blueberry Muffin Cookies
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw them before adding to the dough to prevent excess moisture.
- Don’t Overmix: Mix the dough just until combined to avoid tough cookies.
- Keep the Streusel Cold: Use cold butter for the streusel to achieve the perfect crumbly texture.
- Even Spacing: Leave enough space between cookies to allow for slight spreading during baking.
- Monitor Baking Time: Check the cookies at 12 minutes to avoid overbaking.
Tips from Well-Known Chefs
- Ina Garten: Add a splash of buttermilk to the dough for an extra tender texture.
- Martha Stewart: Use a cookie scoop for evenly sized cookies.
- Nigella Lawson: Sprinkle a pinch of coarse sugar on top for added sparkle and crunch.
Frequently Asked Questions (FAQ)
1. Can I use dried blueberries instead of fresh or frozen?
Yes, but soak them in warm water for 10 minutes to rehydrate before adding to the dough.
2. Can I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free baking blend designed for a 1:1 replacement.
3. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.
4. How do I prevent the blueberries from bleeding into the dough?
Toss the blueberries in a little flour before folding them into the dough.
5. Can I double the recipe?
Absolutely! Just ensure you have enough baking sheets and space for multiple batches.
Enjoy these Blueberry Muffin Cookies with Streusel for a delightful treat that combines the best of muffins and cookies into one bite!
Blueberry Muffin Cookies with Streusel
Ingredients
For the Cookies:
- – 1/2 cup unsalted butter softened
- – 1/2 cup granulated sugar
- – 1/4 cup brown sugar
- – 1 large egg
- – 1 tsp vanilla extract
- – 1 1/2 cups all-purpose flour
- – 1 tsp baking powder
- – 1/2 tsp baking soda
- – 1/4 tsp salt
- – 1 cup fresh or frozen blueberries
For the Streusel Topping:
- – 1/4 cup granulated sugar
- – 2 tbsp all-purpose flour
- – 2 tbsp unsalted butter cold and cubed
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the Streusel: In a small bowl, combine sugar and flour. Add cold, cubed butter and use a fork to mix until crumbly. Set aside.
- Mix Wet Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture, mixing until just combined. Gently fold in blueberries.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each cookie.
- Add Streusel: Sprinkle streusel topping generously over each cookie.
- Bake: Bake for 12-15 minutes, or until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For frozen blueberries, do not thaw before adding to dough to prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Streusel can be prepared ahead and refrigerated until use.
