Blueberry Muffin Cookies with Streusel Topping – A Bakery-Worthy Treat!
These bakery-style cookies combine the tender texture of a muffin with the crisp sweetness of streusel topping. Made with fresh blueberries and a swirl of jam, they are irresistibly soft, fruity, and perfect with a glass of milk.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet lined with parchment paper
Ingredients
For the Cookies
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon 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 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Instructions
- Make the streusel by combining flour, brown sugar, butter, cinnamon, and salt. Cut butter into dry ingredients until crumbs form; chill in fridge.
- In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy.
- Add egg and vanilla and beat until combined and creamy.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry mixture to wet ingredients, mixing gently until just combined.
- Fold in fresh blueberries delicately and swirl in blueberry jam.
- Place scoops of dough (2 tablespoon each) on a parchment-lined baking sheet.
- Top each dough mound with streusel crumbs, pressing gently.
- Bake at 375°F for 12-15 minutes until edges are golden and centers set.
- Cool cookies for 5 minutes on sheet, then transfer to rack to finish cooling.
Notes
Store in airtight container at room temp up to 3 days. To freeze, separate layers with parchment and store up to 3 months. Reheat to refresh texture before serving.