Blueberry Muffin Cookies Streusel (Print View)

Soft, bakery-style cookies filled with blueberries and swirled with jam, finished with a sweet streusel topping.

# Components:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed brown sugar
03 - 1/4 cup granulated sugar
04 - 1 large egg, at room temperature
05 - 1 teaspoon vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon salt
09 - 1 cup fresh blueberries
10 - 1/3 cup blueberry jam

→ Streusel Topping

11 - 1/3 cup all-purpose flour
12 - 1/3 cup packed brown sugar
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1 teaspoon ground cinnamon
15 - 1/4 teaspoon salt

# Directions:

01 - Combine all-purpose flour, brown sugar, cold cubed butter, cinnamon, and salt in a medium bowl. Using a fork or pastry cutter, blend the butter into the dry ingredients until pea-sized crumbs form. Refrigerate until ready to use.
02 - In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Beat until well combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add the flour mixture to the wet ingredients, mixing just until combined. Take care not to overmix.
06 - Gently fold in the fresh blueberries, ensuring minimal breakage.
07 - Portion rounds of dough and arrange spaced apart on a parchment-lined baking sheet.
08 - Top each dough round with a spoonful of blueberry jam and use a knife or toothpick to gently swirl it into the surface.
09 - Remove streusel from the refrigerator and generously sprinkle over each dough portion, gently pressing crumbs onto the tops.
10 - Bake in a preheated oven at 375°F for 12–15 minutes, or until lightly golden but centers remain soft.
11 - Allow cookies to cool completely before serving. Enjoy slightly warm if desired.

# Expert Advice:

01 -
  • Uses fresh and simple ingredients you probably already have in your kitchen
  • Soft cookie texture loaded with ripe blueberries and a craggy streusel top
  • Perfect batch size for sharing or stashing in the freezer for later
  • Ready in under an hour with minimal chilling needed
  • Great for dessert or a cozy afternoon treat
02 -
  • Packed with antioxidants from blueberries and big flavor from real vanilla
  • Easy to make ahead the dough or bake and freeze the cookies for later
  • Streusel can be personalized with oats or chopped nuts if you crave extra crunch
03 -
  • For perfect crumbles keep the streusel butter very cold and handle quickly
  • If you want bakery style size use a large cookie scoop and bake an extra minute or two
  • Let cookies cool fully so the berries set and you get the best muffin-like texture

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