Blueberry Muffin Cookies with Streusel Topping Recipe

Introduction

These Blueberry Muffin Cookies with Streusel Topping combine the best of both worlds—a soft, cakey muffin texture packed into a convenient cookie form. Bursting with fresh blueberries and a sweet, cinnamon-spiced streusel, they’re perfect for a snack or breakfast treat.

Ingredients

• 1/2 cup butter (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1/3 cup blueberry jam
• 1/3 cup all-purpose flour (for streusel)
• 1/3 cup brown sugar (for streusel)
• 1/4 cup cold butter (cubed, for streusel)
• 1 tsp cinnamon (for streusel)
• 1/4 tsp salt (for streusel)

Instructions

1. Step 1: Make the streusel by combining flour, brown sugar, cold cubed butter, cinnamon, and salt in a bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until pea-sized crumbs form. Refrigerate the streusel while preparing the cookie dough.
2. Step 2: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Then beat in the egg and vanilla extract.
3. Step 3: Whisk together the flour, baking powder, and salt in a separate bowl. Gradually mix these dry ingredients into the wet ingredients until just combined, being careful not to overmix.
4. Step 4: Very gently fold in the fresh blueberries, taking care not to break them up too much to avoid turning the dough purple.
5. Step 5: Portion out rounds of dough onto a parchment-lined baking sheet, spacing them apart. Dollop a spoonful of blueberry jam onto the top of each dough round, then use a knife or toothpick to gently swirl it in.
6. Step 6: Remove the streusel from the fridge and generously sprinkle it over each dough round. Press the streusel in slightly so it sticks.
7. Step 7: Bake at 375°F (190°C) for 12-15 minutes, until the cookies are lightly golden but still soft in the center.
8. Step 8: Let the cookies cool completely before enjoying. They are especially delicious served slightly warm with a glass of cold milk.

Tips & Variations

• For an extra burst of blueberry flavor, try folding in some frozen blueberries if fresh aren’t available—just do so gently to prevent staining the dough.
• You can substitute blueberry jam with raspberry or strawberry jam for a different fruity twist.
• If you prefer a crunchier topping, increase the cinnamon in the streusel or add chopped nuts like pecans or walnuts.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to enjoy the soft texture and melty jam.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Fold them in gently while still frozen to prevent the dough from turning blue or purple before baking.

How do I prevent the streusel topping from falling off?

Press the streusel gently into the dough before baking so it adheres better. Also, avoid over-handling the cookies after baking to keep the topping intact.

Blueberry Muffin Cookies with Streusel Topping Recipe

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★★★★★

4.5 from 546 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: Approximately 18 cookies 1x

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Description

These Blueberry Muffin Cookies with Streusel Topping combine the best of both worlds—moist, tender cookie dough studded with fresh blueberries and topped with a sweet, crunchy cinnamon streusel. Finished with a swirl of blueberry jam for added tartness, these delightful treats are perfect for breakfast, snack time, or dessert. Easy to prepare and baked to golden perfection, they offer the comforting flavors of a blueberry muffin in a convenient cookie form.

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Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries

Jam Swirl

• 1/3 cup blueberry jam

Streusel Topping

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup cold butter, cubed
• 1 tsp cinnamon
• 1/4 tsp salt

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Instructions

1. Prepare the streusel: In a bowl, combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Use a fork or pastry cutter to cut the butter into the dry ingredients until pea-sized crumbs form. Refrigerate the streusel mixture while you make the cookie dough to keep it cold.
2. Make the cookie dough: In a large bowl, beat the softened butter with the brown sugar and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating thoroughly to combine.
3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overdeveloping the gluten.
4. Fold in blueberries: Gently fold the fresh blueberries into the dough, being careful not to break them up to maintain juicy bursts throughout the cookies.
5. Shape and add jam: Portion out the dough into rounds and place them spaced apart on a parchment-lined baking sheet. Spoon or pipe blueberry jam onto the top of each dough round, then swirl the jam gently into the dough surface with a knife or toothpick.
6. Add streusel topping: Remove the chilled streusel topping from the refrigerator and generously sprinkle it over each dough round, gently pressing it in to adhere.
7. Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft and tender.
8. Cool and serve: Allow the cookies to cool completely on the baking sheet before serving. These cookies are especially delightful when served slightly warm with a cold glass of milk for dunking.

Notes

• Use fresh blueberries to ensure the best flavor and texture in the cookies.
• Be gentle when folding in the blueberries to prevent them from bursting and coloring the dough.
• Chilling the streusel is important to keep the butter cold, helping create a crisp topping.
• Do not overbake; the cookies should remain soft in the center.
• For easier portioning, use a cookie scoop to get evenly sized dough rounds.
• Room temperature egg helps the dough mix more evenly.

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry muffin cookies, streusel topping, blueberry jam, easy cookies, breakfast cookies, soft cookies, cinnamon streusel, baked cookies, homemade cookies