Indulge in a delightful fusion of muffin and cookie with these Blueberry Muffin Cookies with Streusel Topping. Each bite bursts with fresh blueberries, perfect for Desserts Using Blueberries, while a crunchy streusel crown elevates the experience. Enjoy one of the Most Delicious Cookies that bring bakery magic to any table.

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I recently tested this Blueberry Muffin Cookies with Streusel Topping recipe and was impressed with its bakery-worthy treat status. I love how it combines the classic blueberry muffin flavor using 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup milk with fresh blueberries and a touch of lemon zest.

It makes a cookie that is not only decadent but also brings some of the nutritional benefits found in blueberries such as antioxidants and vitamins. The streusel topping, made from 1/3 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup brown sugar, cold butter, and 1/2 teaspoon ground cinnamon, adds a satisfying crunch.

This recipe gives you a blend of flavors similar to popular blueberry desserts and is perfect for those who enjoy a mix of breakfast delights and indulgent cookies. I enjoyed every bite and I think you will too.

Why I Like this Recipe

I really love this recipe because it gives me that perfect mix of sweet and tart flavors. The fresh blueberries paired with the subtle lemon zest makes every bite feel refreshing and fun. I also like the crunchy streusel topping that adds a delightful texture contrast to the soft cookie center, making it more interesting than a regular cookie. Finally, I appreciate how straightforward the recipe is even if I’m not a master baker, which makes it a go-to treat when I want something homemade and special.

Ingredients

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All-purpose flour provides essential carbohydrates and structure, making cookies light and crisp.
Unsalted butter lends a rich flavor and moist texture to the dough.
Granulated and brown sugars deliver the perfect sweet burst and deep caramel notes.
Egg supplies protein for binding, helping ingredients come together nicely.
Blueberries contribute natural sweetness, antioxidants, and a tangy burst of flavor.
Vanilla extract amplifies sweet flavor with a nice aromatic boost that ties ingredients together.
Milk adds moisture and a subtle creaminess that enriches every bite beautifully.
Cinnamon infuses warm aroma and flavor, elevating the streusel topping experience.

Ingredient Quantities

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

1 1/2 cups fresh blueberries (or frozen, thawed)

Optional: zest from 1 lemon

1/3 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup cold unsalted butter, diced

1/2 teaspoon ground cinnamon

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a bowl, mix 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a larger bowl, cream 1/2 cup softened butter with 1 cup granulated sugar until it’s light, then beat in 1 large egg and 1 teaspoon vanilla extract.

4. Slowly stir in the dry ingredients with 1/2 cup milk, mixing until just combined.

5. Fold in 1 1/2 cups blueberries (if using frozen, make sure they are thawed) and add the zest of 1 lemon if you are using it.

6. Scoop the dough onto the baking sheet, about 2 tablespoons each, leaving a little space between each cookie.

7. For the streusel topping, mix 1/3 cup flour, 1/3 cup granulated sugar, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl.

8. Cut in 1/4 cup diced cold butter using your fingers or a fork until the mixture forms coarse crumbs.

9. Sprinkle a generous layer of the streusel evenly over each cookie dough ball.

10. Bake for 12-15 minutes until the edges start turning golden. Let them cool on the sheet for about 5 minutes before transfering them to a rack to cool completely.

Equipment Needed

1. Oven for baking and preheating to 375°F
2. Baking sheet and parchment paper
3. A medium mixing bowl for combining the dry ingredients
4. A large mixing bowl for creaming the butter and sugar with the egg and vanilla
5. Measuring cups for all the liquid and dry ingredients
6. Measuring spoons for baking powder, salt, and cinnamon
7. Electric mixer or hand whisk for creaming the butter and sugar
8. Rubber spatula or wooden spoon for mixing and folding in ingredients
9. A cookie scoop or a tablespoon measure for portioning the dough
10. Fork or pastry blender for cutting in the diced cold butter into the streusel
11. Cooling rack for letting the cookies cool properly
12. Optional: a lemon zester if you’re using lemon zest

FAQ

Q: Can I use frozen blueberries?

A: Yup, just make sure they're fully thawed and pat 'em dry so your dough doesn't turn runny.

Q: Can I make the streusel topping ahead of time?

A: Sure can, just mix it up and store it in the fridge. When you're ready to bake, let it sit at room temp for a few minutes.

Q: What's the purpose of the lemon zest in the recipe?

A: The zest adds a nice pop of flavor, giving the cookies a light citrus punch that complements the blueberries really well.

Q: Can I substitute the milk if I'm lactose intolerant?

A: Definitely, almond milk or another dairy-free alternative works just fine without messing with the recipe.

Q: How should I store these cookies and for how long do they stay fresh?

A: Keep 'em in an airtight container at room temp, and they'll stay fresh for about three days. But honestly, you'll probably eat 'em way sooner!

Blueberry Muffin Cookies With Streusel Topping Recipe Substitutions and Variations

Instead of using all-purpose flour, you can swap it out for whole wheat pastry flour which gives a nuttier flavor but might need a tiny bit more liquid.
If you’re out of unsalted butter, try using salted butter and just lower the added salt overall or even coconut oil for a light hint of coconut taste.
Swap regular milk with almond milk or soy milk if you want a dairy-free twist, just keep in mind it may add a slight nutty flavor.
Not got fresh blueberries? Frozen ones work too, be sure to thaw them first or you might get an overly moist dough.
If you don’t have lemon zest handy, lime zest is a great alternative that can still give a nice fresh zing to your recipe.

Pro Tips

1. Make sure your butter is really soft but not melted too much, or else the dough might be too runny; let it sit at room temperature for a bit before you use it.
2. Be gentle when folding in the blueberries so they dont break apart, this will help keep the dough nice and chunky.
3. Try not to over mix after adding the milk and flour, a little lumpy batter makes for lighter cookies.
4. When making the streusel topping, quickly work the cold butter in to get a nice crumbly texture – working too long can melt the butter and ruin the crunch.

Blueberry Muffin Cookies With Streusel Topping Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven for baking and preheating to 375°F
2. Baking sheet and parchment paper
3. A medium mixing bowl for combining the dry ingredients
4. A large mixing bowl for creaming the butter and sugar with the egg and vanilla
5. Measuring cups for all the liquid and dry ingredients
6. Measuring spoons for baking powder, salt, and cinnamon
7. Electric mixer or hand whisk for creaming the butter and sugar
8. Rubber spatula or wooden spoon for mixing and folding in ingredients
9. A cookie scoop or a tablespoon measure for portioning the dough
10. Fork or pastry blender for cutting in the diced cold butter into the streusel
11. Cooling rack for letting the cookies cool properly
12. Optional: a lemon zester if you’re using lemon zest

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups fresh blueberries (or frozen, thawed)
Optional: zest from 1 lemon
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup cold unsalted butter, diced
1/2 teaspoon ground cinnamon

Directions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a bowl, mix 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
In a larger bowl, cream 1/2 cup softened butter with 1 cup granulated sugar until it's light, then beat in 1 large egg and 1 teaspoon vanilla extract.
Slowly stir in the dry ingredients with 1/2 cup milk, mixing until just combined.
Fold in 1 1/2 cups blueberries (if using frozen, make sure they are thawed) and add the zest of 1 lemon if you are using it.
Scoop the dough onto the baking sheet, about 2 tablespoons each, leaving a little space between each cookie.
For the streusel topping, mix 1/3 cup flour, 1/3 cup granulated sugar, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl.
Cut in 1/4 cup diced cold butter using your fingers or a fork until the mixture forms coarse crumbs.
Sprinkle a generous layer of the streusel evenly over each cookie dough ball.
Bake for 12-15 minutes until the edges start turning golden. Let them cool on the sheet for about 5 minutes before transfering them to a rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.