This treat blends the soft chew of a buttery blueberry cookie with a decadent, cinnamon-spiced streusel topping. Infused with fresh blueberries and balanced with a touch of vanilla, each cookie offers a perfect bite of sweet indulgence, making it an absolutely irresistible Blueberry Streusel masterpiece for every devoted dessert lover.

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I recently tried this new recipe for Blueberry Muffin Cookies with Streusel Topping and its bakery worthy treat really surprised me. I started by creaming 1/2 cup unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar and then added a large egg at room temp with 1 teaspoon vanilla extract.

Next, I mixed in 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder and 1/4 teaspoon salt followed by 1/3 cup milk. Then I folded in 1 cup fresh blueberries making sure they were evenly spread.

The streusel topping came together easily with 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold cubed unsalted butter, 1/2 teaspoon ground cinnamon and a pinch of salt giving good crunch with each bite. This recipe delivers energy and antioxidants from blueberries while the fats add a creamy texture.

Enjoy these delicious cookies for breakfast or as a dessert treat.

Why I Like this Recipe

I love this recipe because the mix of flavors is just unbeatable. It kinda feels like you get the best parts of a blueberry muffin and a cookie all in one bite.

The streusel topping adds a fun crunch and sweetness that contrasts perfectly with the soft dough; it really ups the whole cookie game in a way that makes me super happy when I take a bite.

Plus, it’s really simple to make and uses ingredients I usually have in my kitchen, so I can whip it up any time I’m in the mood for something sweet and homey.

Also, there’s just something about the way my kitchen smells when these bake that makes me feel like a pro baker, even if I mess up a bit sometimes.

Ingredients

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Unsalted Butter: adds creaminess and richness; supplies fat and moisture for tender cookies.
Granulated Sugar: makes it sweet and gives energy; mainly carbohydrates that help browning.
Brown Sugar: adds a deep, molasses flavor, keeping cookies soft while providing extra sweetness.
Egg: binds ingredients well, adds protein and structure, making cookies hold together.
Fresh Blueberries: bring natural tartness and fiber, making the cookie fruity and fun.
Milk: helps combine dry ingredients; makes the batter smooth and easier to mix.
Streusel Topping: a mix of flour, brown sugar, butter, cinnamon, and salt for a crunchy, spiced finish.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg, at room temp

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk (or buttermilk if you got it)

1 cup fresh blueberries

1/2 cup all-purpose flour (for the streusel topping)

1/2 cup brown sugar, packed (for the streusel topping)

1/4 cup unsalted butter, cold and cubed (for the streusel topping)

1/2 teaspoon ground cinnamon (for the streusel topping)

Pinch of salt (for the streusel topping)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, cream together 1/2 cup soft butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until it’s smooth and a bit fluffy.

3. Beat in 1 large egg at room temp and 1 teaspoon vanilla extract until everything is well combined.

4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.

5. Slowly add the dry ingredients into the butter mixture, alternating with 1/3 cup milk (or buttermilk if you got it), mixing until just combined.

6. Gently fold in 1 cup fresh blueberries, being careful not to overmix so the berries don’t break up too much.

7. Scoop dollops of the cookie dough onto the baking sheet, leaving a little room between each one.

8. For the streusel topping, in a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup cold cubed butter, 1/2 teaspoon ground cinnamon, and a pinch of salt. Use your fingers or a fork to mix until it forms crumbly bits.

9. Sprinkle a generous amount of the streusel over each cookie dough dollop right before baking.

10. Bake the cookies for about 12 to 15 minutes until the edges look lightly golden, then let them cool on a rack before enjoying.

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Big mixing bowl (for creaming butter and sugars)
4. Hand mixer or whisk (for blending ingredients)
5. Medium bowl (to whisk together flour, baking soda, baking powder, and salt)
6. Measuring cups and spoons (for getting the right amounts)
7. Rubber spatula (for mixing and folding in ingredients)
8. Separate bowl for the streusel topping
9. Fork or your fingers (to mix the cold butter into the streusel until crumbly)
10. Cooling rack (for letting the cookies cool properly)

FAQ

Q: Can I use buttermilk instead of milk?

A: Yeah, you can absolutely substitute buttermilk for milk. It actually gives the cookies a moister texture and a slight tang thats really delightful.

Q: Do I have to use fresh blueberries or can I use frozen ones?

A: Fresh blueberries are best cause they keep the cookies from getting too wet, but if you're stuck with frozen, thaw and drain them well first.

Q: How do I know when the cookies are done?

A: Keep an eye on them at around 10-12 minutes. They should be a light golden on the edges and still soft in the middle, they firm up a bit as they cool.

Q: Is there a way to make the streusel topping ahead of time?

A: Yup, you can mix the streusel ingredients a few days ahead and then just sprinkle it right before baking. Just make sure it's kept cool in the fridge.

Q: Can I store these cookies for later?

A: Sure thing, store them in an airtight container at room temperature for about 3 days, or freeze for longer storage. Just let them come to room temp before enjoying.

Blueberry Muffin Cookies With Streusel Topping Recipe Substitutions and Variations

Instead of unsalted butter, you can use margarine or even a neutral oil like canola if you need a replacement
If you don’t have granulated sugar, try using coconut sugar. It gives a sweet, caramel flavor to your cookies
Replace brown sugar with honey or maple syrup. Just keep an eye on the liquid in the recipe so the batter doesn’t get too wet
For the egg, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to make a flax egg. Let it sit for a few minutes before adding it in
If you’re out of vanilla extract, almond extract can work as a substitute. It changes the flavor a bit, but it’s still yummy

Pro Tips

1. Try chillin the cookie dough for like 20-30 minutes before you bake. This helps the flavors mix together better and stops the cookies from spreadin too much.
2. When you add the blueberries, be sure to fold them in real gently. If you mix too hard, the berries could break apart and make the dough too wet.
3. Make sure the butter you use for the streusel topping stays cold and cubed. That way, when you mix it with the sugar and flour, you get those perfect crumbly bits on top of your cookies.
4. Keep a close eye on the cookies while they bake. Once they start gettin a light golden color on the edges, pull ’em out so they don’t end up dry or hard.