Craving the comfort of a blueberry muffin but love the grab-and-go joy of cookies? These Blueberry Muffin Cookies with Streusel Topping are the best of both worlds. Buttery, soft, and bursting with fresh blueberries and sweet jam, each cookie is crowned with a crumbly cinnamon streusel that adds a bakery-style crunch.
These cookies are perfect for brunch, bake sales, or a cozy evening treat with a glass of milk.
Why You’ll Love This Recipe
- Bakery-Style Flavor: Soft centers, golden edges, and a rich, buttery finish
- Blueberry Bliss: Combines fresh berries and swirled jam for double the flavor
- Crispy Crumb Topping: That cinnamon-streusel finish takes them to the next level
- No Mixer Needed: Simple ingredients, easily whipped up by hand
- Perfect for Sharing: Makes 12 generous cookies
Ingredients You’ll Need
(Makes 12 cookies)
For the Cookies:
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ tsp salt
How to Make Blueberry Muffin Cookies
Step 1: Make the Streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and salt.
Cut in the cold, cubed butter using a pastry cutter or fork until the mixture forms pea-sized crumbs.
Refrigerate the streusel while you prep the cookie dough.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
Mix in the egg and vanilla until fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
Step 4: Add the Blueberries
Gently fold in the fresh blueberries, being careful not to crush them.
Step 5: Assemble the Cookies
Scoop out dough balls and place them spaced apart on a parchment-lined baking sheet.
Top each with a spoonful of blueberry jam and swirl it into the top of the dough with a knife or toothpick.
Step 6: Top with Streusel
Take the streusel out of the fridge and press a generous amount onto the top of each cookie dough ball.
Step 7: Bake
Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or until lightly golden but still soft in the center.
Step 8: Cool and Serve
Let cookies cool completely before serving. They’re extra dreamy slightly warm with a cold glass of milk!
Tips for Success
- Chill the streusel: This helps it stay crumbly and crisp when baked
- Use fresh blueberries: Frozen ones may add excess moisture
- Jam swirl tip: Don’t overdo it—the swirl should be just enough to marble the top
FAQs
Can I use frozen blueberries?
Yes, but don’t thaw them first, and toss with a bit of flour to prevent color bleeding.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5.
Can I freeze the dough?
Absolutely! Freeze shaped dough balls and bake straight from frozen—just add 1–2 extra minutes to bake time.
Final Thoughts
These Blueberry Muffin Cookies are soft, jammy, and topped with buttery cinnamon streusel—basically everything you love about a muffin, in cookie form. Whether you’re baking for a weekend treat or looking to impress at brunch, these cookies are an instant favorite.
Share Your Creation
Baked these beauties? I’d love to see your take! Tag #BlueberryMuffinCookies on Instagram or Pinterest and show off your perfect streusel swirl.
Blueberry Muffin Cookies with Streusel Topping
Ingredients
For the Cookies:
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter cubed
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
Step 1: Make the Streusel
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt.
- Cut in the cold, cubed butter using a pastry cutter or fork until the mixture forms pea-sized crumbs.
- Refrigerate the streusel while you prep the cookie dough.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
- Mix in the egg and vanilla until fully incorporated.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix.
Step 4: Add the Blueberries
- Gently fold in the fresh blueberries, being careful not to crush them.
Step 5: Assemble the Cookies
- Scoop out dough balls and place them spaced apart on a parchment-lined baking sheet.
- Top each with a spoonful of blueberry jam and swirl it into the top of the dough with a knife or toothpick.
Step 6: Top with Streusel
- Take the streusel out of the fridge and press a generous amount onto the top of each cookie dough ball.
Step 7: Bake
- Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or until lightly golden but still soft in the center.
Step 8: Cool and Serve
- Let cookies cool completely before serving. They’re extra dreamy slightly warm with a cold glass of milk!
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