Blueberry Muffin Cookies with Streusel Topping

Blueberry Muffin Cookies with Streusel Topping are soft, tender cookies that capture everything I love about blueberry muffins—juicy berries, a fluffy cake-like texture, and that irresistible crumbly streusel topping. Baked into cookie form, these little bites are perfect for breakfast, brunch, snacking, or dessert. I love how they deliver all the coziness of a muffin in a portable, fun-to-eat cookie.

Why You’ll Love This Recipe

I love how these cookies feel like a bakery-style treat without all the effort of making muffins. They bake faster, cool quicker, and have that perfect combination of soft cookie base and buttery crumble top. The burst of fresh or frozen blueberries in every bite keeps them light and fruity, while the streusel gives them a satisfying crunch. They’re great for sharing and freeze beautifully, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• all-purpose flour

• baking powder

• baking soda

• salt

• unsalted butter (softened)

• granulated sugar

• brown sugar

• egg

• vanilla extract

• plain Greek yogurt or sour cream

• fresh or frozen blueberries

For the streusel topping:

• all-purpose flour

• brown sugar

• cold butter (cubed)

• pinch of cinnamon (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. To make the streusel, I mix the flour, brown sugar, and cinnamon in a bowl, then cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. I keep it chilled until ready to use.

3. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

4. In a large mixing bowl, I cream the butter, granulated sugar, and brown sugar until fluffy. I mix in the egg, vanilla, and Greek yogurt until smooth.

5. I gradually add the dry ingredients to the wet, mixing just until combined.

6. I gently fold in the blueberries, being careful not to crush them.

7. I scoop the dough onto the prepared baking sheet (about 2 tablespoons per cookie), spacing them a couple of inches apart.

8. I top each cookie with a generous pinch of streusel topping.

9. I bake for 13–15 minutes, or until the edges are lightly golden and the centers are set.

10. I let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies. It takes around 20 minutes to prep, 13–15 minutes to bake, and 10 minutes to cool—so I plan for about 45 minutes from start to finish.

Variations

Sometimes I add lemon zest to the dough for a fresh citrus kick. I’ve also used mini white chocolate chips for added sweetness or swapped in raspberries for a fun twist. For a glaze, I drizzle a mix of powdered sugar and milk over the cooled cookies for a bakery-style finish.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5. They stay soft and moist. To reheat, I microwave one for about 10 seconds to warm it slightly. They also freeze well—just wrap and store for up to 2 months, and thaw at room temp when ready to eat.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I don’t thaw them first to prevent too much bleeding into the dough.

Why is my streusel melting into the cookie?

Make sure the streusel stays cold until it goes on the cookies. Using cold butter and chilling it helps it stay crumbly while baking.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours before baking. The flavor gets even better, and the cookies hold their shape well.

Can I skip the streusel?

Yes, but I think it adds a great texture contrast. If I want to skip it, I sometimes sprinkle raw sugar on top for a slight crunch.

Are these more cookie or muffin?

They’re a perfect hybrid—soft like a muffin top with the portability and chew of a cookie. I love them for any time of day.

Conclusion

Blueberry Muffin Cookies with Streusel Topping are the best of both worlds—fruity, soft, sweet, and topped with a buttery crumb. I love how easy they are to make and how they feel like a special treat without needing a muffin pan or paper liners. Whether I’m baking for brunch, a lunchbox treat, or just to enjoy with coffee, these cookies are always a hit.