Blueberry muffin lovers, this one’s for you! Imagine the soft, fluffy texture of a muffin combined with the chewy, buttery goodness of a cookie, all topped with a sweet, crumbly streusel. Sounds like a dream, right? Well, this Blueberry Muffin Cookies recipe is about to become your new favorite treat!
These cookies are bakery-style, bursting with juicy blueberries, and topped with the most irresistible streusel crumble. They’re easy to make, packed with flavor, and perfect for breakfast, snacks, or dessert.
So, what makes these cookies so special? Let’s dive in!
Table of Contents
Why You’ll Love These Blueberry Muffin Cookies
✔️ The perfect texture – Soft, chewy cookies with a buttery crumb topping.
✔️ Bursts of fresh blueberries – Each bite is loaded with juicy blueberry goodness.
✔️ Easy to make – No fancy ingredients or equipment needed!
✔️ Great for any occasion – Perfect for brunch, tea time, or just because!
✔️ Customizable – Love lemon? Want extra crunch? I’ve got variations below!
Ingredients for Blueberry Muffin Cookies
Before we get started, let’s talk about what you’ll need. These cookies use simple pantry staples, but each ingredient plays a big role!
For the Cookie Dough:
- 1 ¾ cups all-purpose flour – The base of our cookies.
- ½ teaspoon baking soda – Helps give them the perfect rise.
- ¼ teaspoon salt – Enhances all the flavors.
- ½ cup unsalted butter, softened – For that buttery, rich taste.
- ⅔ cup granulated sugar – Just the right amount of sweetness.
- 1 large egg – Binds everything together.
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
- ½ cup fresh or frozen blueberries – The star ingredient!
For the Streusel Topping:
- ⅓ cup all-purpose flour – Gives it that crumbly texture.
- ¼ cup brown sugar – Adds sweetness with a hint of caramel.
- ¼ teaspoon cinnamon – Optional, but it adds warmth.
- 3 tablespoons cold butter, cubed – Helps create those perfect crumbles.
Optional Add-ins:
- Lemon zest – A bright, citrusy twist.
- Almond extract – A hint of nuttiness pairs beautifully with blueberries.
- White chocolate chips – A fun and sweet contrast.
Step-by-Step Instructions to Make Blueberry Muffin Cookies
These cookies are super easy to make, but here’s how to get the best results every time!
1. Make the Streusel Topping
- In a small bowl, mix the flour, brown sugar, and cinnamon.
- Cut in the cold butter using a fork or your hands until crumbly.
- Set it aside while you prepare the dough.
2. Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
- Mix in the egg and vanilla extract until combined.
- Gradually add the dry ingredients and stir until just mixed (don’t overmix!).
- Gently fold in the blueberries, being careful not to crush them.
3. Shape and Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized mounds of dough onto the sheet.
- Sprinkle streusel topping over each cookie, pressing lightly so it sticks.
- Bake for 12-14 minutes, or until the edges are golden brown.
- Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack.
4. Enjoy!
These cookies are amazing warm, but they’re also great at room temperature. Pair them with a cup of tea, coffee, or a glass of milk!
Pro Tips for the Best Blueberry Muffin Cookies
✅ Use cold butter for the streusel – This ensures perfect crumbles instead of a greasy mess.
✅ Chill the dough for 15-20 minutes – This helps the cookies hold their shape while baking.
✅ Don’t overmix the blueberries – Gently fold them in so they don’t burst.
✅ Use parchment paper – Keeps the cookies from sticking and makes cleanup easy!
✅ Fresh vs. frozen blueberries – Fresh blueberries are ideal, but frozen works too (just don’t thaw them first!).
Variations & Customizations
Want to switch things up? Try these fun variations!
🔹 Lemon Blueberry Cookies – Add 1 teaspoon of lemon zest for a bright, citrusy kick.
🔹 Coconut Blueberry Cookies – Mix in ¼ cup shredded coconut for extra texture.
🔹 Nutty Crunch Cookies – Add ¼ cup chopped pecans or almonds to the streusel.
🔹 Gluten-Free Option – Swap the all-purpose flour with a gluten-free 1:1 baking mix.
How to Store & Freeze Blueberry Muffin Cookies
Storing:
Room Temperature: To keep your Blueberry Muffin Cookies fresh and soft for up to 3 days, store them in an airtight container at room temperature. Make sure not to overcrowd the container to prevent the cookies from becoming too soft or squished. This method works great if you’re planning to enjoy them quickly!
Refrigerator: For a longer-lasting option, you can store your Blueberry Muffin Cookies in the refrigerator for up to a week. Keep them in an airtight container to maintain their freshness. The cold air helps preserve the moisture in the cookies, and you’ll find they taste just as delicious even after a few days. The streusel topping may firm up a little, adding a nice crunch.
Freezing:
Unbaked Dough: Freezing the dough for Blueberry Muffin Cookies is an excellent way to have a fresh batch on hand whenever the craving strikes! Scoop the dough onto a baking sheet lined with parchment paper and freeze it for about 1-2 hours until the dough is solid. After that, transfer the dough balls to a ziplock bag or airtight container, and store them in the freezer for up to 3 months. When you’re ready to bake, simply place the dough balls on a baking sheet and bake as directed—no need to thaw first!
Baked Cookies: If you’ve already baked your Blueberry Muffin Cookies, you can freeze them for later enjoyment too! Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours until firm. After that, store them in a ziplock bag or airtight container. To serve, thaw at room temperature or reheat them in the oven for a few minutes to bring back that freshly baked taste.
Frequently Asked Questions
1. Can I use dried blueberries instead of fresh for Blueberry Muffin Cookies?
A: Absolutely! While fresh blueberries give these Blueberry Muffin Cookies a juicy burst of flavor, dried blueberries work wonderfully too. They’ll add a chewier texture to your cookies, making each bite a little more indulgent. Just be sure to use about ½ cup of dried blueberries, as they are smaller and more concentrated in flavor than fresh ones. You may want to hydrate them in a bit of warm water for a few minutes if they seem too dry.
2. What if I don’t have brown sugar for the streusel in my Blueberry Muffin Cookies?
A: No problem at all! If you don’t have brown sugar on hand for your Blueberry Muffin Cookies, you can use granulated sugar instead. While it may lack the depth of flavor brown sugar provides, it will still result in a delicious streusel topping. You can also try coconut sugar for a slight caramel flavor or maple sugar to complement the fresh blueberries.
3. Can I double the Blueberry Muffin Cookies recipe?
A: Yes, you can easily double the recipe to make a larger batch of these delicious Blueberry Muffin Cookies. Simply double all of the ingredients, and you’ll get twice the amount of cookies to enjoy (or share with family and friends!). Just be sure to keep an eye on the baking time, as larger batches may require a minute or two more in the oven.
4. Can I add other fruits to Blueberry Muffin Cookies?
A: Of course! Blueberry Muffin Cookies are versatile, and you can definitely experiment with other fruits. Raspberries, strawberries, or blackberries would all work wonderfully. Just remember that some fruits, like raspberries, can be juicier, so you may need to adjust the dough to accommodate the extra moisture. But they’ll still taste amazing!
5. Can I use a gluten-free flour blend for my Blueberry Muffin Cookies?
A: Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour in this recipe to make it gluten-free. Make sure the blend contains xanthan gum or another binder to help the cookies hold their shape. Gluten-free flour can vary in texture, so you may need to adjust the dough slightly by adding a little extra liquid if it’s too dry.
Final Thoughts
These Blueberry Muffin Cookies are soft, chewy, and packed with juicy blueberries and buttery streusel—the ultimate treat for muffin and cookie lovers alike! Whether you make them for breakfast, a snack, or dessert, they’re guaranteed to impress.
Want more delicious dessert recipes? Check out more amazing treats here: 👉 Bolo Recipes Desserts
Now, grab your ingredients and start baking—you’re going to love these! 😍
Print
Blueberry Muffin Cookies with Streusel Topping
- Total Time: 27 minutes
- Yield: 12–14 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Muffin Cookies are the perfect blend of soft, chewy cookies and buttery muffin crumble topping! Packed with juicy blueberries and a sweet streusel crunch, they’re easy to make and perfect for breakfast, snacks, or dessert
Ingredients
For the Cookie Dough:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon (optional)
- 3 tablespoons cold butter, cubed
Instructions
1. Prepare the Streusel Topping:
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Cut in the cold butter with a fork until the mixture resembles coarse crumbs.
- Set aside.
2. Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Mix in the egg and vanilla extract until well combined.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in the blueberries (avoid crushing them!).
3. Shape and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the sheet.
- Sprinkle streusel topping over each cookie, pressing lightly to stick.
- Bake for 12-14 minutes, or until the edges turn golden brown.
4. Cool & Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature with tea, coffee, or milk!
Notes
✅ Use cold butter for the streusel – Keeps it crumbly and crunchy.
✅ Chill the dough for 15 minutes – Helps the cookies hold their shape.
✅ Fresh vs. frozen blueberries – Use fresh for best results, but frozen works too (don’t thaw them!).
✅ Make ahead – Freeze dough balls and bake whenever you crave fresh cookies!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American