Introduction

Blueberry Muffin Cookies with Streusel Topping are a delightful twist on classic muffins, combining a soft, flavorful cookie base with juicy blueberries and a crunchy cinnamon streusel. These treats are perfect for a cozy snack or a special breakfast indulgence.

The image shows soft, golden-brown cookies with visible dark purple blueberry spots inside, stacked on a white marbled surface. The top cookie is broken in half, revealing a chewy, moist texture inside with more blueberries. Both cookies have a drizzle of white icing on top and small white sugar beads scattered across their surface. There are some cookie crumbs and a few fresh blueberries placed near the cookies. The focus is tight on the cookies, showing their details clearly and making them look fresh and tempting photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the streusel by combining the 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 while preparing the cookie dough.
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. Add the egg and vanilla extract, beating until combined.
Step 3: Whisk together the flour, baking powder, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mixture until just combined, being careful not to overmix.
Step 4: Gently fold in the fresh blueberries, taking care not to break them up too much.
Step 5: Scoop rounds of dough onto a parchment-lined baking sheet, spacing them apart. Spoon some blueberry jam onto the top of each dough round and swirl it gently with a knife or toothpick.
Step 6: Remove the streusel from the fridge and generously sprinkle it over each dough round, pressing it in lightly.
Step 7: Bake at 375°F (190°C) for 12-15 minutes until the cookies are lightly golden but still soft in the center.
Step 8: Allow the cookies to cool completely before serving. They are especially delicious when served slightly warm with a glass of cold milk.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the dough to brighten the blueberry taste.
Use frozen blueberries if fresh are not available, but do not thaw them before folding into the dough to prevent excess moisture.
Swap blueberry jam for raspberry or strawberry jam for a different berry twist.
To make the streusel topping crispier, increase the cinnamon to 1 1/2 teaspoons or add a tablespoon of chopped nuts.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped for up to 2 months. Reheat gently in a microwave or oven to enjoy that warm, fresh-baked feel.

How to Serve

The image shows a close-up of several blueberry crumb muffins piled on a white plate. Each muffin has a golden-brown crumbly top layer with bits of sugar sparkling across it, revealing juicy dark purple blueberries bursting under the crumb layer. The muffins have a rough, textured look with pieces of crumble clustered unevenly on top, and some blueberries peek from beneath the crumb, adding a glossy contrast. The background surface has a soft white marbled texture that feels clean and bright. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. It’s best to fold them directly into the dough without thawing to prevent extra moisture from thinning the batter.

How do I prevent the streusel from burning?

Make sure the streusel pieces are small and evenly distributed. Pressing them gently into the cookie dough helps prevent them from burning on top during baking.