Blueberry Muffin Cookies With Streusel Topping Recipe

I recently whipped up these blueberry muffin cookies with a streusel topping twist and they totally blew my mind. The buttery base, tart blueberries, and zesty lemon create such a vibrant blend of flavors. Plus, the crunchy streusel topping adds an irresistible textural contrast that makes every bite feel like a treat.

I love making my Blueberry Muffin Cookies with Streusel Topping because they give you that bakery-worthy feel and they pack a nice nutritional boost too. I use 2 cups all-purpose flour together with 1 teaspoon baking soda and 1/2 teaspoon baking powder.

Mixing in 1/2 cup unsalted butter and 1 cup granulated sugar really helps to get that moist cookie texture while adding energy-rich carbs. I also blend in a large egg at room temperature, 1 teaspoon vanilla extract and 1/2 cup sour cream which adds a creamy tang.

Tossing 1 cup fresh blueberries (lightly coated in flour) into the batter not only intensifies the flavor but offers those essential antioxidants. For the streusel topping, I combine 1/2 cup more all-purpose flour, 1/3 cup light brown sugar, 1/4 cup chilled unsalted butter and 1/2 teaspoon ground cinnamon.

I think its a perfect treat for desserts at breakfast or a fun snack any time.

Why I Like this Recipe

I really love this recipe because it gives me that perfect mix of sweetness and tanginess I crave. The fresh blueberries and the hint of lemon zest make every bite super refreshing and not overly sweet.

Another thing I like is the streusel topping. Its crunchy texture and warm cinnamon flavor add a cool twist to the soft cookie base, making it feel like a fancy bakery treat even though its pretty simple to make.

I also appreciate how easy it is to follow the recipe. I like that even though it seems a bit detailed the steps are easy to manage and the ingredients are stuff you probably already have at home, which makes baking it casual and fun.

Lastly, the recipe always turns out moist and tender because of the sour cream and butter. I love that every time I make these cookies they remind me of a comforting homemade treat that feels special even on a regular day.

Ingredients

• All-purpose flour gives structure and carbs but not many vitamins or fiber.
• Granulated sugar makes it sweet and energizes the mix, though its not very healthy.
• Unsalted butter adds rich flavor and fat that makes the cookies tender.
• Egg brings protein and moisture; it helps bind the ingredients together.
• Blueberries are full of antioxidants and fiber, giving a natural juicy burst.
• Sour cream contributes a creamy tang that lightens the overall texture.
• Light brown sugar in the streusel offers extra flavor and a hint of caramel.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh blueberries (toss ’em in a bit of flour)
• Optional: Zest of 1 lemon
• 1/2 cup all-purpose flour (for the streusel topping)
• 1/3 cup light brown sugar, packed (for the streusel topping)
• 1/4 cup unsalted butter, chilled and cubed (for the streusel topping)
• 1/2 teaspoon ground cinnamon (for that extra flavor)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another larger bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until it’s creamy.

4. Beat in 1 large egg and 1 teaspoon vanilla extract then stir in 1/2 cup sour cream until smooth.

5. Slowly add the dry ingredients to the wet mixture and stir until they’re just blended.

6. Gently fold in 1 cup of fresh blueberries (that have been lightly tossed in some flour) and add the zest of 1 lemon if you like.

7. In a small bowl, make the streusel topping by combining 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/4 cup chilled and cubed unsalted butter, and 1/2 teaspoon ground cinnamon.

8. Scoop dollops of your cookie batter onto the baking sheet and then sprinkle about a generous amount of the streusel topping on each one.

9. Bake in your preheated oven for about 12-15 minutes until the edges look golden.

10. Let them cool on the baking sheet for 5 minutes then transfer to a rack to cool completely before enjoying.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. A medium bowl for dry ingredients
5. A larger bowl for wet ingredients
6. A small bowl for the streusel topping
7. Measuring cups and spoons
8. An electric mixer or hand whisk
9. A rubber spatula
10. A cooling rack
11. A cookie scoop or spoon
12. A zester or small grater (if you’re using lemon zest)

FAQ

• How do I keep the streusel topping crumbly? The trick is not to overmix the streusel ingredients. Use your hands gently to combine the flour, brown sugar, chilled butter, and cinnamon. That way you’ll get good crumbles every time.
• Can I use frozen blueberries instead of fresh? You can but toss them in a bit of flour just like with fresh ones. Frozen ones might make the cookies a bit wetter so you might need to bake a minute or two longer.
• What should I do if my butter is too soft? Try letting it sit out for a bit less or put it in the fridge for a few minutes until it firms up. The right temperature is key to a good mix.
• How do I know when the cookies are done? The edges will look lightly browned and a toothpick inserted in the center comes out mostly clean. Don’t overbake or you’ll lose that soft muffin cookie texture.
• Can I store these cookies for later? Yes you can. Keep the cookies in an airtight container at room temperature for up to three days. If you need them to last longer, put them in the fridge and warm them up a bit before eating.

Blueberry Muffin Cookies With Streusel Topping Recipe Substitutions and Variations

• Unsalted Butter: You can use equal parts of margarine or even softened coconut oil if you’re looking for a different flavor profile
• Sour Cream: Plain full-fat Greek yogurt works just as good and gives a similar tangy taste
• Vanilla Extract: If you’re out of vanilla, a splash of almond extract can do the trick though the flavor will be a bit different
• Fresh Blueberries: Frozen blueberries (thawed and lightly coated with flour) can be a simple substitute when fresh aren’t available
• Light Brown Sugar (for the streusel topping): You can mix granulated sugar with a teaspoon of molasses to mimic the flavor if needed

Pro Tips

1. Be super careful when you’re mixing the wet and dry ingredients – over mix it and you’ll end up with tough cookies, so stir just until you see no dry bits.

2. Tossing the blueberries in a little flour works wonders in keeping them from sinking to the bottom so they stay nice and scattered in the batter.

3. Chill your butter for the streusel topping like it’s meant to be cold so when you cube it, it gives you that crumby, crunchy texture we all love.

4. Ovens can be tricky sometimes, so make sure yours is fully preheated before you pop the cookies in – an accurate oven temperature can really make a difference.