Blueberry Muffin Cookies with Streusel Topping Recipe
These Blueberry Muffin Cookies with Streusel Topping combine the best of two beloved traditions—moist blueberry muffins and soft, buttery cookies topped with a sweet cinnamon streusel. Bursting with fresh blueberries and swirled with blueberry jam, these cookies offer a delightful flavor contrast and a tender crumb that’s perfect for an afternoon snack or a sweet breakfast treat.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter (cubed)
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Prepare Streusel: In a bowl, combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Use a fork or pastry cutter to cut the butter into the dry ingredients until pea-sized crumbs form. Refrigerate the streusel mixture while you prepare the dough.
- Make Cookie Dough: In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix these dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the dough tender.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough, being careful not to crush them to preserve their shape and juices.
- Shape and Add Jam: Portion out rounds of dough and place them spaced apart on a parchment-lined baking sheet. Using a spoon or piping bag, dollop some blueberry jam on top of each dough round. Use a knife or toothpick to gently swirl the jam into the tops.
- Add Streusel Topping: Remove the streusel from the refrigerator and generously sprinkle the crumbs over each cookie dough round, gently pressing them in to adhere.
- Bake: Preheat the oven to 375°F (190°C) and bake the cookies for 12-15 minutes, or until they are lightly golden around the edges but still soft in the center.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before enjoying. These cookies are especially delicious served slightly warm with a glass of cold milk.
Notes
- Use fresh blueberries for the best texture and flavor; frozen blueberries can cause excess moisture.
- Chilling the streusel topping helps it maintain a crumbly texture during baking.
- If you don’t have blueberry jam, you can substitute with any berry jam or preserves.
- Handle the dough gently when folding in the blueberries to prevent breaking the berries and turning the dough purple.
- For even baking, make sure cookie dough rounds are uniform in size.
Keywords: blueberry cookie, muffin cookie, streusel topping, blueberry jam, soft cookies, baked blueberry treats
