Ingredients
- For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup fresh or frozen blueberries
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- Pinch of cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Chill until ready to use.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and Greek yogurt. Mix until smooth.
- Gradually mix in the dry ingredients just until combined.
- Gently fold in blueberries.
- Scoop dough onto prepared baking sheet (about 2 tablespoons per cookie), spacing 2 inches apart.
- Top each cookie with a generous pinch of streusel topping.
- Bake for 13–15 minutes, until edges are golden and centers are set.
- Cool on pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Add lemon zest for a citrus twist.
- Try mini white chocolate chips or raspberries for variation.
- Drizzle with glaze made from powdered sugar and milk for a bakery finish.
- Use frozen blueberries straight from the freezer to prevent color bleeding.
- Store in an airtight container at room temperature for 3 days, or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
