Blueberry Muffin Cookies With Streusel (Print Version)

Soft, cake-like treats bursting with juicy blueberries and topped with buttery cinnamon streusel for the perfect cookie-muffin hybrid experience.

# What You Need:

→ Cookie Dough

01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/4 cup whole milk
10 - 1 cup fresh or frozen blueberries

→ Streusel Topping

11 - 1/3 cup all-purpose flour
12 - 1/4 cup light brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In small bowl, combine flour, brown sugar, and cinnamon. Add cold butter and rub together with fingers or fork until crumbly. Set aside.
03 - Whisk together flour, baking powder, baking soda, and salt in medium bowl.
04 - Beat softened butter and sugar in large bowl until light and fluffy, about 2-3 minutes.
05 - Beat in egg and vanilla extract until fully incorporated.
06 - Add dry ingredients to butter mixture in two additions, alternating with milk. Mix until just incorporated, being careful not to overmix.
07 - Gently fold blueberries into batter until evenly distributed.
08 - Scoop dough onto prepared baking sheets using about 2 tablespoons per cookie, spacing 2 inches apart.
09 - Sprinkle each cookie mound generously with prepared streusel topping.
10 - Bake for 13-15 minutes until edges are set and tops are lightly golden.
11 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Insider Tips:

01 -
  • The texture is somewhere between cake and cookie soft and tender with a slightly crisp edge that makes you wonder which category it belongs to
  • That buttery cinnamon streusel on top turns something already good into something youll think about randomly at 2pm
  • They come together faster than muffins with none of the worrying about overfilling paper liners
02 -
  • The first time I made these I used melted butter for the streusel and ended up with a sugary puddle on top of each cookie cold butter is non negotiable here
  • These freeze beautifully I freeze them on a baking sheet first then transfer to a bag so they don't stick together and reheat at 300°F for 5 minutes
  • If your blueberries are large ones cut them in half first otherwise you'll get pockets of raw fruit and uneven distribution
03 -
  • Room temperature ingredients are non negotiable here cold eggs or milk will seize the butter and you'll end up with a dough that never quite comes together properly
  • Weighing your flour eliminates the most common variable in baking too much packed flour turns these into hockey pucks

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