Name: Blueberry Muffin Cookies with Streusel Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup fresh or frozen blueberries; 1/3 cup all-purpose flour (streusel); 1/4 cup brown sugar (streusel); 3 tablespoons cold unsalted butter, cubed (streusel); Pinch of salt (streusel)

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These Blueberry Muffin Cookies with Streusel Topping bring all the comforting flavors of a classic blueberry muffin into a soft, chewy cookie form—complete with a buttery crumb topping. I love baking these when I want something that feels like a morning treat but satisfies my cookie cravings any time of day.

Why You’ll Love This Recipe

I love how these cookies are packed with juicy blueberries and topped with a sweet, crumbly streusel that gives them that bakery-style look and taste. They have the soft, cakey texture of a muffin top, but with the ease and fun of a handheld cookie. They’re perfect for breakfast, brunch, or a quick afternoon pick-me-up. Plus, I can make a whole batch in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:
unsalted butter, softened
granulated sugar
brown sugar
egg
vanilla extract
all-purpose flour
baking powder
salt
fresh or frozen blueberries

For the streusel topping:
all-purpose flour
brown sugar
cold unsalted butter, cubed
a pinch of salt

directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
For the streusel, I mix the flour, brown sugar, and salt in a small bowl, then cut in the cold butter with a fork or my fingers until it forms coarse crumbs. I set it aside.
In a large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg and vanilla until smooth.
I whisk together the flour, baking powder, and salt in a separate bowl, then gradually add the dry mixture to the wet until just combined.
I gently fold in the blueberries, being careful not to crush them.
I scoop the dough onto the prepared baking sheet and top each cookie with a generous pinch of streusel.
I bake for 12–15 minutes, or until the edges are lightly golden and the tops are set.
I let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies and takes around 30 minutes total—10 minutes for prep and 12–15 minutes to bake.

Variations

Sometimes I add a pinch of cinnamon to the streusel for extra warmth, or I mix a little lemon zest into the dough for a bright citrus twist. I’ve also made them with mini white chocolate chips or swapped in raspberries for a fun change. If I want more crunch, I top them with sliced almonds before baking.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and tender. If I want to refresh them, I warm them in the microwave for 10 seconds. For longer storage, I freeze them in a sealed bag for up to 2 months and thaw at room temperature when I’m ready to enjoy them.

FAQs

Can I use frozen blueberries?

Yes, I can use them straight from the freezer—I just make sure not to thaw them first, to prevent the dough from getting too wet.

What’s the best way to keep the streusel from falling off?

I press the topping gently into the cookie dough before baking so it sticks well during baking.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours before baking. I let it sit at room temp for 10–15 minutes to soften slightly before scooping.

Do I need to chill the dough?

Not necessarily, but if the dough feels too soft, a quick chill in the fridge helps the cookies hold their shape better.

How do I keep the cookies soft?

I make sure not to overbake them and store them in an airtight container with a piece of bread to help retain moisture.

Conclusion

Blueberry Muffin Cookies with Streusel Topping are a cozy, bakery-worthy treat I love making when I want something sweet, soft, and just a little fancy. With juicy blueberries and that irresistible crumbly topping, these cookies never last long once they come out of the oven.

Blueberry Muffin Cookies with Streusel Topping