Blueberry Muffin Cookies With Streusel Topping Recipe

I discovered the irresistible magic of these Blueberry Streusel cookies. Every bite offers a burst of blueberry freshness, complemented by a delightful crumbly topping that transforms a simple treat into something extraordinary. This recipe blends textures and flavors perfectly, making each cookie an unexpected bakery style delight.

I recently experimented with a twist on dessert classics that reminds me a bit of Pillsbury Blueberry Muffins but with an unexpected cookie crunch. I whipped up a batch of Blueberry Muffin Cookies with a streusel topping and was surprised by how the flavors melded together.

In the cookie dough, I combined 2 cups all-purpose flour with a pinch of salt, 1/2 teaspoon baking powder and baking soda each, 1/2 cup unsalted butter, 1/2 cup each granulated and light brown sugar, eggs, vanilla extract and sour cream for a tender bite. Then I gently folded in 1 cup of fresh blueberries; trust me when I say they were the star of the show, making these cookies a hit among those who love Desserts Using Blueberries.

Topping everything off, a streusel blend made with 1/3 cup flour, brown sugar, a dash of salt, 1/2 teaspoon ground cinnamon and cubed butter lent a delightful crunch. Its flavor and texture are a real game changer for anyone looking for impressive baking recipes.

Why I Like this Recipe

I like this recipe for several reasons:

1. I love how the cookie dough and the streusel topping work together; the crunchy bits on top of the soft, buttery dough always make each bite exciting.
2. The fresh blueberries really brighten the cookie with a burst of flavor, and tossing them in a little flour before adding them means they don’t sink, which is a neat trick.
3. I appreciate that even though the recipe has a few steps, it’s still simple enough to follow and fun to make, even when I mess up here and there.
4. I enjoy that the recipe feels like a perfect blend of a muffin and a cookie; it reminds me of a bakery treat but with a homemade touch.

blueberry muffin cookies with streusel topping: a bakery worthy treat! These cookies are kind of like a mashup between a cookie and a muffin, and the streusel topping makes them extra crunchy and sweet. I love making them because the recipe is simple enough for a casual bake day and the taste always brings me back to my favorite local bakery memories.

Ingredients

• All-purpose flour gives structure and carbs, a must for a perfect cookie base.
• Unsalted butter adds rich flavor and moisture along with essential fats, making cookies tender.
• Fresh blueberries offer antioxidants, fiber and natural sweetness with a touch of tartness.
• Granulated sugar sweetens and helps maintain a crispy yet chewy cookie texture.
• Eggs pack protein and binding power, solidifying the cookie dough real well.
• Sour cream provides tangy moisture, ensuring a soft, moist cookie crumb every time.
• Brown sugar enriches taste with a deep caramel flavor and extra chewiness in every bite.

Ingredient Quantities

• For the cookie dough: 2 cups all-purpose flour
• For the cookie dough: 1/2 teaspoon baking powder
• For the cookie dough: 1/2 teaspoon baking soda
• For the cookie dough: 1/4 teaspoon salt
• For the cookie dough: 1/2 cup unsalted butter, softened
• For the cookie dough: 1/2 cup granulated sugar
• For the cookie dough: 1/2 cup packed light brown sugar
• For the cookie dough: 2 large eggs
• For the cookie dough: 1 teaspoon vanilla extract
• For the cookie dough: 1/2 cup sour cream
• For the cookie dough: 1 cup fresh blueberries (tossed in a little flour so they don’t sink)
• For the streusel topping: 1/3 cup all-purpose flour
• For the streusel topping: 1/3 cup packed light brown sugar
• For the streusel topping: 1/8 teaspoon salt
• For the streusel topping: 1/2 teaspoon ground cinnamon
• For the streusel topping: 1/3 cup cold unsalted butter, cubed

How to Make this

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

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

3. In a separate larger bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and fluffy.

4. Add 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup sour cream to the butter mixture and beat until just combined.

5. Mix the dry ingredients into the wet mixture slowly until just blended, being careful not to overmix.

6. Gently fold in 1 cup fresh blueberries (which you tossed in a little flour to stop them from sinking) until evenly distributed.

7. In a small bowl, prepare the streusel topping by combining 1/3 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/8 teaspoon salt, and 1/2 teaspoon ground cinnamon.

8. Add 1/3 cup cold unsalted butter (cubed) to the streusel mixture and use your fingers or a fork to work it in until the mix gets crumbly.

9. Drop rounded spoonfuls of the cookie dough onto the baking sheet then sprinkle a generous amount of the streusel on top of each mound.

10. Bake for about 12-15 minutes until the edges are lightly golden then take them out and let them cool before serving. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. One large mixing bowl (for wet ingredients) and one smaller bowl (for dry ingredients)
5. Sifter (or a fine mesh strainer)
6. Electric mixer or hand mixer
7. Measuring cups and spoons
8. Spatula (or a wooden spoon for folding)
9. A small bowl (for the streusel topping)
10. Fork (for working cold butter into the streusel)
11. Cooling rack (for letting the cookies cool)

FAQ

Blueberry Muffin Cookies With Streusel Topping Recipe Substitutions and Variations

• If you cant find unsalted butter, you can use salted butter but reduce the added salt in the recipe a bit. Margarine can be used too but it might give a slightly different flavor.
• Sour cream can be swapped with full fat Greek yogurt if needed, as it provides a similar tangy and thick texture.
• If you don’t have light brown sugar, you can use dark brown sugar instead. It will give a richer molasses flavor to your dough.
• For the fresh blueberries, if they’re unavailable, try using frozen blueberries but be sure to thaw and drain them, so they don’t overflow the dough with extra liquid.

Pro Tips

1. Make sure your butter and sour cream are cold before mixing any wet and dry things together. It really helps keeping the cookie dough tender, and it avoids that gummy texture you sometimes get from overworking your dough.

2. When you’re folding in the blueberries, be really gentle. Don’t stir too much or the berries might burst and turn your dough into a blue mush. It’s kinda frustrating when that happens.

3. For the streusel topping, chill the cubed butter for like another 5 minutes before you work it in with your fingers. It makes the topping crunchier and way better than if it melted into the mix.

4. I noticed that every oven is different so start checking your cookies a minute or two before the recommended time. This way you can catch them right as their edges start to turn golden without over-baking the centers.