Blueberry Muffin Cookies with Streusel Topping
These bakery-style Blueberry Muffin Cookies are soft, jam-filled, and topped with buttery streusel. A muffin-cookie hybrid dream come true!
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!