Blueberry Muffin Cookies with Streusel Topping

 Blueberry Muffin Cookies with Streusel Topping
By tinsuf

Cuisine: American | Category: Cookies / Bakes

Prep time: 25 minutes | Cook time: 12–15 minutes | Total time: about 40 minutes

Yield: About 18 cookies

Keywords: blueberry cookies, muffin cookies, streusel, jam swirl

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Table of Contents

    Introduction
    Ingredients
        Streusel Topping
    Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Why This Recipe Works
    Expert Tips
    Final Notes
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Introduction

Imagine the buttery richness of a bakery-style blueberry muffin combined with the portable, handheld charm of a cookie. These Blueberry Muffin Cookies with Streusel Topping bridge the best of both worlds: tender, muffin-like crumb studded with juicy fresh blueberries and a swirl of blueberry jam, finished with a crisp, cinnamon-kissed streusel. The effect is indulgent but approachable — a coffee-shop favorite you can make at home. I developed this version to capture the soft interior and streusel crunch of a muffin while keeping the satisfying chew and portability of a cookie. Whether you’re baking for a crowd, packing lunches, or simply craving a sweet snack, these cookies deliver on texture and flavor. — tinsuf

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Ingredients

    1/2 cup (115 g) unsalted butter, softened
    1/2 cup (100 g) packed brown sugar
    1/4 cup (50 g) granulated sugar
    1 large egg, room temperature
    1 teaspoon vanilla extract
    1 1/2 cups (190 g) all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon fine salt
    1 cup (150 g) fresh blueberries
    1/3 cup (100 g) blueberry jam

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Streusel Topping

    1/3 cup (45 g) all-purpose flour
    1/3 cup (70 g) packed brown sugar
    1/4 cup (57 g) cold unsalted butter, cubed
    1 teaspoon ground cinnamon
    1/4 teaspoon salt

Instructions


    Make the streusel: In a small bowl combine 1/3 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut the cold, cubed butter into the mixture using a fork or pastry cutter until pea-sized crumbs form. Chill in the refrigerator while you prepare the dough.
    Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone liners.
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In a medium bowl, cream the softened butter with the 1/2 cup packed brown sugar and 1/4 cup granulated sugar using a hand mixer or stand mixer fitted with a paddle. Beat for 2 to 3 minutes until the mixture is lighter in color and slightly fluffy.
Add the egg and vanilla extract and beat until combined and smooth.
In a separate bowl whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
Gently fold in the fresh blueberries, using a spatula to avoid crushing them. If your berries are particularly large, quarter them first.
Using a 2-tablespoon scoop (or tablespoon for smaller cookies), portion rounds of dough onto the prepared sheet, leaving about 2 inches between each cookie. Using the back of a spoon, make a small shallow well on top of each dough mound.
Place about 1/2 teaspoon blueberry jam into each well and lightly swirl the jam into the top of the dough with a toothpick or butter knife to create a marbled effect. Do not mix the jam all the way through the dough.
Generously sprinkle the chilled streusel over each cookie and press gently so it adheres to the dough.
Bake for 12 to 15 minutes, rotating the pan halfway through, until the edges are lightly golden and the centers look set but still soft. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Troubleshooting & Consistency Tips

    Cookies spread too much: Make sure your butter is softened, not melted. Chill the dough 10–15 minutes before scooping if your kitchen is warm. Use properly measured flour—too little flour causes spreading.
    Streusel melts into the dough: Ensure the streusel butter is cold when you cut it in and keep it chilled until topping the cookies. If your kitchen is hot, return the sheet with topped cookies to the fridge for 5 minutes before baking.
    Blueberries burst and turn the dough blue: Fold berries in gently and consider tossing them very lightly in 1 teaspoon of flour before folding in. This helps stabilize them and reduces bleeding.
    Centers are underbaked but edges are brown: Lower oven temperature by 10–15°F (5–8°C) and bake a few minutes longer, or bake on a middle rack to avoid excessive browning.

Storage & Make-Ahead

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep the streusel crisp, place a sheet of parchment between layers and avoid stacking more than two high.

Cream cheese frosting

For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature; warm briefly in a 300°F (150°C) oven for 4–6 minutes to refresh the streusel, if desired.

Cookie dough can be scooped and frozen on the tray; once firm, store balls of dough in a sealed bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the bake time and allowing an extra minute or two if needed.
Why This Recipe Works

The balance of brown sugar and granulated sugar yields both moisture and slight chewiness—brown sugar brings caramel notes and tenderness while granulated sugar helps with structure and spreading control. Baking powder provides lift so the interior stays tender and muffin-like rather than dense. Folding the blueberries in gently preserves their shape and prevents too much bleed, while the small dollop of jam gives concentrated blueberry flavor without making the dough soggy. Finally, the cold-studded streusel adds a contrasting crunchy texture and warm cinnamon flavor that evokes classic blueberry muffins.


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Expert Tips

    Room temperature egg: Brings ingredients together smoothly—place an egg in warm water for 5–10 minutes if you forgot to bring it out earlier.
    Uniform cookies: Use a small cookie scoop for even size and consistent bake times.
    Flavor boost: Add a teaspoon of lemon zest to the dough for a bright contrast to the blueberries.
    Jam substitution: Use blackberry or apricot jam for a different accent—apricot gives a very bakery-style note.
    Texture variation: For a cakier interior, replace 2 tablespoons of flour with 2 tablespoons of plain yogurt (reduce the butter by 1 tablespoon).

Final Notes

These Blueberry Muffin Cookies combine the best elements of muffins and cookies into one easy and crowd-pleasing bake. They travel well, freeze beautifully, and are an excellent make-ahead treat for mornings, brunches, or coffee breaks.

Recipe provided by tinsuf. If you make these, try sharing a photo and your favorite variation—happy baking!