Blueberry Muffin Cookies With Streusel (Printable Version)

Soft, cake-like cookies filled with juicy blueberries and topped with buttery cinnamon streusel for the perfect muffin-cookie hybrid treat.

# What You Need:

→ Cookie Dough

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/4 cup whole milk
10 - 1 cup fresh or frozen blueberries (do not thaw if frozen)

→ Streusel Topping

11 - 1/3 cup all-purpose flour
12 - 1/4 cup light brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and rub together with your fingers or a fork until crumbly. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
05 - Beat in the egg and vanilla extract until fully combined.
06 - Add dry ingredients to butter mixture in two additions, alternating with milk. Mix until just incorporated, being careful not to overmix.
07 - Gently fold blueberries into the batter.
08 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
09 - Generously sprinkle each cookie mound with the prepared streusel topping.
10 - Bake for 13–15 minutes, or until edges are set and tops are lightly golden.
11 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somewhere between a soft cookie and a cakey muffin, which means you get the best of both worlds in one handheld treat.
  • That streusel topping creates this incredible buttery crunch that makes each bite feel special, like something from a bakery.
  • They come together in under 40 minutes but taste like you spent all afternoon in the kitchen.
02 -
  • Overmixing the dough is the fastest way to ruin the tender texture. Stop mixing as soon as the flour streaks disappear.
  • The streusel can sink into the cookies if they sit too long before baking. Work quickly to scoop and top them, or keep the baking sheet in the fridge while the oven preheats.
  • These are best enjoyed the same day, as the streusel softens overnight. You can refresh them in a 350°F oven for 5 minutes if needed.
03 -
  • Use a cookie scoop to ensure even sizing and baking. I use a 2-tablespoon scoop and get exactly 20 cookies every time.
  • If your blueberries are very large, cut them in half before folding them in to prevent them from sinking to the bottom.
  • Let the baking sheets cool completely between batches, or the butter in the dough will start melting before the cookies hit the oven.

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