Blueberry Muffin Cookies with Streusel Topping: 5 Reasons to Love

Name: Blueberry Muffin Cookies with Streusel Topping: 5 Reasons to Love
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1/4 cup brown sugar for streusel; 1/4 cup oats for streusel; 1/4 cup flour for streusel; 2 tablespoons melted butter for streusel

oktober 15, 2025

By:

Julia marin

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Oh my goodness, let me tell you about these blueberry muffin cookies with streusel topping! They’re like a warm hug on a chilly day, combining the best of both worlds—soft, fluffy muffin goodness with a delightful cookie crunch. Seriously, every bite is a flavor explosion, with juicy blueberries bursting in your mouth and that crunchy, buttery streusel adding a perfect texture contrast. Trust me, once you try these, you’ll be dreaming about them!

Baking these cookies always brings me back to my childhood, when I’d help my grandma in the kitchen. The smell of fresh blueberries and sweet butter would fill the air, and I can still hear her laughter as we made a mess together. That’s what I love most about baking; it’s not just about the end result, but the memories and joy that come along with it. So, grab your apron and let’s dive into making some of the best cookies you’ll ever taste!

Ingredients List

Here’s what you’ll need to whip up these delicious blueberry muffin cookies with streusel topping. I promise, it’s all pretty straightforward and you’ll find these ingredients are likely already in your pantry!

1 cup all-purpose flour (make sure it’s spooned into the measuring cup and leveled for accuracy)
1/2 cup granulated sugar (this adds just the right amount of sweetness)
1/2 teaspoon baking powder (for that lovely lift)
1/4 teaspoon baking soda (it works wonders with the blueberries)
1/4 teaspoon salt (don’t skip this—it enhances all the flavors)
1/2 cup unsalted butter, softened (let it sit out for a bit to get nice and creamy)
1 large egg (room temperature is best for mixing)
1 teaspoon vanilla extract (the more, the merrier, right?)
1 cup fresh blueberries (if they’re in season, even better!)
1/4 cup brown sugar for the streusel (this adds a caramel-like richness)
1/4 cup oats for the streusel (for that perfect crunch)
1/4 cup all-purpose flour for the streusel (to bind it all together)
2 tablespoons melted butter for the streusel (because everything’s better with butter!)

Gather these ingredients and prepare for a delightful baking adventure. You’re going to love the way your kitchen smells as these cookies bake! Trust me, it’s the kind of aroma that makes everyone gather around, just waiting for a taste.

How to Prepare Blueberry Muffin Cookies with Streusel Topping

Now that we’ve got our ingredients ready, let’s dive into the fun part—making these incredible blueberry muffin cookies with streusel topping! Follow these steps, and you’ll have delicious cookies in no time.

Preheat the Oven

First things first, you’ve got to preheat your oven to 350°F (175°C). This is super important because it helps the cookies bake evenly and achieve that perfect golden color. Trust me, you don’t want to skip this step!

Mix Dry Ingredients

In a large mixing bowl, combine your flour, granulated sugar, baking powder, baking soda, and salt. Whisk these together until they’re well blended. This ensures that the leavening agents are evenly distributed, which is key to getting those cookies to rise beautifully!

Cream Butter and Sugar

In another bowl, it’s time to cream your softened butter and sugar together. I like to use an electric mixer for this part, but you can absolutely do it by hand if you prefer! Beat them together until the mixture is light and fluffy—about 3 minutes. This step adds air into the mixture, which is what gives our cookies that lovely texture!

Add Wet Ingredients

Next, add in your egg and vanilla extract to the butter and sugar mixture. Mix until everything is just combined. You want to make sure the egg is fully incorporated but don’t overdo it; we’re looking for that perfect blend, not a workout for your mixer!

Combine Wet and Dry Ingredients

Now, gently fold the dry ingredients into the wet mixture. I usually do this with a spatula and just mix until everything is barely combined. It’s super important not to overmix here; we want to keep our cookies tender and soft!

Fold in Blueberries

Here comes the fun part—gently fold in those beautiful fresh blueberries! I like to do this carefully so the berries don’t burst and turn everything purple. You want to maintain their integrity for those juicy pockets of flavor in every bite!

Prepare the Streusel Topping

In a small bowl, mix together the brown sugar, oats, flour, and melted butter for the streusel topping. You want this mixture to be crumbly, not too wet. It should resemble wet sand and will give that gorgeous crunchy texture we’re aiming for!

Assemble and Bake

Now it’s time to bring it all together! Drop spoonfuls of the cookie dough onto a lined baking sheet, leaving some space in between each. Trust me, they’ll spread a bit! Once you’ve got them all on the sheet, sprinkle a generous amount of that yummy streusel topping over each cookie. Bake them in the preheated oven for about 12-15 minutes, or until they’re golden brown. Don’t rush this part—your kitchen will smell incredible! Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

Alright, let’s make sure your blueberry muffin cookies with streusel topping turn out absolutely perfect! Here are some of my top tips that I’ve learned along the way:

Use fresh blueberries: If you can, opt for fresh blueberries instead of frozen. They plump up beautifully during baking, and you’ll get those juicy bursts of flavor in every bite!
Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies, and we want them soft and tender!
Chill the dough: If you find the dough is too soft to manage, pop it in the fridge for about 15-30 minutes. This will help with shaping and prevent the cookies from spreading too much while baking.
Keep an eye on the baking time: Ovens can vary, so keep an eye on your cookies during the last few minutes of baking. You want them golden brown on the edges but still soft in the center.
Let them cool: I know it’s hard to resist, but letting the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack helps them set perfectly!
Experiment with spices: Feel free to add a pinch of cinnamon or nutmeg to the dough for an extra layer of flavor. It’s a small change, but wow, it can elevate the taste!

With these tips in mind, you’re all set to bake up a batch of these delightful cookies. Enjoy the process and, of course, the delicious results!

Storage & Reheating Instructions

Once you’ve baked these scrumptious blueberry muffin cookies with streusel topping, you’ll want to make sure they stay fresh for as long as possible. Storing them properly is key to keeping that delicious flavor and texture intact!

To store your cookies, simply place them in an airtight container. I usually layer them between sheets of parchment paper to keep them from sticking together. They’ll stay fresh at room temperature for about 3-5 days. Honestly, if they last that long—good luck with that!

If you want to keep them for even longer, you can freeze them! Just wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag or container. They’ll be good for up to 2 months in the freezer. When you’re ready to enjoy one (or two), just let them thaw at room temperature for about 15-20 minutes. No need to worry about reheating, as they’re just as delightful at room temp!

But if you do prefer a warm cookie (and who wouldn’t?), you can pop them in the microwave for about 10-15 seconds. This will give you that fresh-baked feel again! Just be careful not to overdo it—nothing worse than a cookie that’s too hot to handle!

With these simple storage tips, you’ll keep the cookie magic alive for days to come. Happy snacking!

Nutritional Information

Now, let’s take a quick look at the nutritional information for these delightful blueberry muffin cookies with streusel topping. Keep in mind that these values are an estimate and can vary based on the specific brands and ingredients you use, but this should give you a good idea of what to expect!

Serving Size: 1 cookie
Calories: 150
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 100mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 10g
Protein: 2g

So, you get a nice balance of flavors and textures without completely derailing your day! These cookies are perfect for a sweet treat that won’t leave you feeling guilty. Enjoy every delicious bite, knowing they’re not just tasty but also made with love!

FAQ Section

Got questions about these scrumptious blueberry muffin cookies with streusel topping? Don’t worry—I’ve got you covered! Here are some common queries I’ve come across, along with my answers to help you out.

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just fine, though they might bleed a little more color into the dough. If you’re using them, don’t thaw them first—just toss them straight into the batter!

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 replacement, and you should be good to go!

How do I know when the cookies are done baking?

Look for a golden-brown color around the edges, but remember, they’ll still be soft in the center. If they’re golden and slightly set, you’re all set to take them out!

Can I add other flavors or ingredients?

Of course! You can mix in some chopped nuts like walnuts or pecans for added crunch, or even a dash of cinnamon for extra warmth. Get creative!

What should I do if my dough is too sticky?

No worries! If the dough feels too sticky to work with, just chill it in the fridge for about 15-30 minutes. This will make it easier to handle and shape!

How do I prevent my cookies from spreading too much?

If you find your cookies tend to spread, try chilling the dough before baking. Also, make sure your butter isn’t too soft when you start. You want it just softened, not melted!

Can I double the recipe?

Definitely! Just double all the ingredients and you’ll have enough cookies to share (or keep all to yourself, no judgment here!). Just make sure your mixing bowls are big enough!

How long do these cookies stay fresh?

They’re best enjoyed within 3-5 days when stored in an airtight container. But let’s be real, they’ll probably be gone long before that!

I hope this FAQ section helps you with any baking adventures you embark on with these delicious blueberry muffin cookies with streusel topping! Happy baking!

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Over mij

Hoi, mijn naam is Julia. Ik ben het hart van Vihaad Recipes en een gepassioneerde liefhebber van lekker eten. Mijn liefde voor koken begon al in mijn kindertijd, geïnspireerd door de heerlijke maaltijden van mijn grootmoeder. Vandaag de dag deel ik smakelijke recepten die mensen samenbrengen door het gedeelde plezier van eten.