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Blueberry Muffin Cookies with Streusel Topping – A Bakery-Worthy Treat

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Blueberry Muffin Cookies with Streusel Topping combine the soft, moist texture of blueberry muffins with the crisp sweetness of cookies, enhanced by blueberry jam swirls and a crunchy cinnamon streusel topping.

Ingredients

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg, room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh blueberries

1/3 cup blueberry jam

For the Streusel Topping:

1/3 cup all-purpose flour

1/3 cup brown sugar

1/4 cup cold butter, cubed

1 teaspoon cinnamon

1/4 teaspoon salt

Instructions

  1. Prepare the streusel: Combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and mix until coarse crumbs form. Set aside.
  2. Make cookie dough: Cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
  3. Combine dry ingredients: Whisk flour, baking powder, and salt. Gradually add to wet mixture, mixing until just combined.
  4. Fold in blueberries gently. Drop spoonfuls of blueberry jam onto dough and swirl lightly.
  5. Drop rounded spoonfuls of dough onto parchment-lined baking sheet. Sprinkle streusel topping generously over each cookie.
  6. Bake at 350°F (175°C) for 12–15 minutes until edges are lightly golden.
  7. Cool cookies on baking sheet for a few minutes, then transfer to wire rack to cool completely.

Notes

  • To prevent blueberries from sinking, toss them in flour before folding into dough.
  • Frozen blueberries can be used if thawed and drained.
  • Chill dough for 15 minutes to help cookies maintain shape.
  • Add nuts like walnuts or pecans to streusel for extra texture.
  • Glaze cookies after baking with powdered sugar and milk for added sweetness.
  • Store cookies in airtight container at room temperature up to 4 days or freeze for up to 1 month.
  • Reheat in microwave or oven to refresh texture.

Nutrition

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