Print

Blueberry Muffin Cookies with Streusel Topping

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Blueberry Muffin Cookies with Streusel Topping combine the best of both worlds—moist, muffin-like texture with the convenience of a cookie. Fresh blueberries, blueberry jam, and a crunchy streusel topping make these cookies a delightful treat.

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

  1. Make the Streusel: In a bowl, combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Use a fork or pastry cutter to mix the butter into the dry ingredients until pea-sized crumbs form. Refrigerate while you prepare the cookie dough.
  2. Prepare the Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
  4. Add Blueberries: Gently fold in the fresh blueberries, taking care not to break them up too much.
  5. Shape the Cookies: Scoop portions of dough and place them spaced apart on a parchment-lined baking sheet. Use a spoon or piping bag to dollop a small amount of blueberry jam onto the top of each dough round. Then, use a knife or toothpick to gently swirl the jam into the tops of the cookies.
  6. Add Streusel: Remove the streusel from the fridge and generously sprinkle it over the top of each cookie dough round, gently pressing it in.
  7. Bake: Bake at 375°F for 12-15 minutes, until the cookies are lightly golden but still soft in the middle.
  8. Cool and Serve: Allow the cookies to cool completely before serving. Enjoy them slightly warm with a cold glass of milk for the perfect treat.

Notes

  • For extra crunch, you can add chopped walnuts or pecans to the dough or streusel topping.
  • Swap out the blueberries for raspberries, blackberries, or diced strawberries for a different fruity twist.
  • Add a pinch of nutmeg or cardamom to the dough for a more complex flavor.
  • Store cookies in an airtight container for up to 3 days or refrigerate for up to a week.
  • If using frozen blueberries, gently fold them in to prevent breaking.
  • You can freeze baked cookies for up to 3 months.
  • Substitute the blueberry jam with any fruit jam or preserves of your choice, such as raspberry, strawberry, or peach.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-muffin-cookies-with-streusel-topping/