First of all, let me say a huge thank you for stopping by. You’re in for something special today — because this recipe combines the very best parts of two classic bakes: the soft, tender heart of a bakery-style muffin and the crispy-edged joy of a homemade cookie.
These Blueberry Muffin Cookies with Streusel Topping are sweet, soft, and buttery with pops of juicy blueberries, a swirl of blueberry jam, and a golden cinnamon streusel crumble that bakes to crunchy perfection. It’s like having your favorite blueberry muffin — only better, and in cookie form. Trust me, one bite and you’ll be hooked!
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What Are Blueberry Muffin Cookies?
Imagine if a blueberry muffin and a soft cookie had a baby — that’s this recipe. These cookies have:
- A soft, cake-like texture
- Bursts of fresh blueberries
- Sweet blueberry jam swirls
- A golden cinnamon streusel topping
They’re indulgent, bakery-worthy, and surprisingly easy to make at home. Think blueberry cobbler meets cookie sheet, and you’re right on track.
Why You’ll Love This Recipe
- Two treats in one — muffin texture + cookie size
- Packed with real blueberries and swirled jam
- Finished with a buttery, cinnamon streusel topping
- No chilling required — ready in under 30 minutes
- Perfect for breakfast, dessert, or a cozy afternoon snack
What Do They Taste Like?
Each bite is soft, buttery, and tender like a muffin top, but with that slightly crisp cookie edge we all love. The fresh blueberries burst with natural sweetness, the jam adds gooey richness, and the streusel brings warmth and crunch. The cinnamon sugar topping? Absolutely irresistible.
💙 Best enjoyed warm with a cold glass of milk or a steamy cup of coffee.
Benefits of This Recipe
- Made with simple, pantry ingredients
- No fancy equipment or techniques
- Perfect for weekend baking or gifting
- Kid-friendly and freezer-friendly
- Customizable with jam, lemon zest, or glaze!
🧂 Ingredients You’ll Need
For the Cookies:
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ tsp salt
🛠️ Tools You’ll Need
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk and rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork or pastry cutter
🔄 Ingredient Swaps & Add-Ins
Substitutions:
- Use frozen blueberries (no need to thaw — just toss in a bit of flour first).
- Swap strawberry or raspberry jam for a twist.
- Use white sugar only for a lighter flavor.
Add-Ons:
- Add 1 tsp lemon zest to the cookie dough for brightness.
- Drizzle cooled cookies with a simple vanilla glaze.
- Toss in white chocolate chips for added richness.
👩🍳 How to Make Blueberry Muffin Cookies with Streusel Topping
Step 1: Make the Streusel
In a small bowl, combine:
- ⅓ cup flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- 1 tsp cinnamon
- ¼ tsp salt
Use a fork or pastry cutter to blend until crumbly. Refrigerate while you prep the cookies.
Step 2: Make the Cookie Dough
In a large bowl, cream together:
- ½ cup softened butter
- ½ cup brown sugar
- ¼ cup granulated sugar
Beat 2–3 minutes until fluffy.
Add in:
- 1 egg
- 1 tsp vanilla extract
Mix until smooth.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk:
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp salt
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 4: Add Blueberries
Gently fold in 1 cup fresh blueberries, being careful not to smash them.
Step 5: Shape & Swirl
Scoop cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Dollop ½ to 1 tsp of blueberry jam on top of each cookie.
Swirl lightly using a toothpick or butter knife.
Step 6: Top with Streusel
Sprinkle each cookie generously with your chilled streusel topping.
Press lightly to help it adhere.
Step 7: Bake
Bake at 375°F (190°C) for 12–15 minutes, or until edges are golden and centers are set but soft.
Step 8: Cool & Serve
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Serve slightly warm or at room temp — both are divine.
✨ Pro Tip: These cookies are amazing the next day, too — even softer and more flavorful!
🍪 What to Serve With Blueberry Muffin Cookies
- A warm mug of coffee or tea
- A tall glass of cold milk
- As part of a brunch spread
- Packed in lunchboxes or care packages
- With a scoop of vanilla ice cream for dessert!
💡 Tips for Perfect Muffin Cookies
- Don’t overmix the dough once you add the flour.
- Use a cookie scoop for evenly sized cookies.
- Chill the streusel before topping for best crunch.
- If your blueberries are large, cut them in half to avoid soggy spots.
- Want prettier cookies? Add a few extra blueberries on top before baking!
🧊 Storage & Freezing
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps up to 5 days, but allow to come to room temp before eating.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or warm gently in the oven.
❓ Frequently Asked Questions
Can I use frozen blueberries?
Yes! No need to thaw, but toss them in a little flour before adding to prevent them from turning the dough purple.
Can I skip the jam?
Sure — they’re still delicious with just blueberries. But the jam adds that bakery-style gooeyness on top!
How do I keep cookies from spreading too much?
Make sure your butter is softened, not melted, and chill the streusel topping before baking.
Can I double the recipe?
Yes, this recipe doubles beautifully for parties or gifting.
💙 Final Thoughts
These Blueberry Muffin Cookies are soft, sweet, and full of bakery charm. From the juicy blueberry bursts to the buttery crumble topping, they’re everything you didn’t know you needed in a cookie. Whether you’re baking for brunch, a baby shower, or a rainy-day treat, this recipe is sure to bring smiles.
So go ahead and preheat that oven — your kitchen is about to smell amazing.
🫐 More Sweet Treats You’ll Love
- Lemon Blueberry Pound Cake
- Streusel-Topped Coffee Cake Muffins
- Jam-Filled Thumbprint Cookies
- Raspberry Almond Crumb Bars
📸 Show Off Your Bakes!
Did you make these? I’d love to see your cookies!
Tag me on Pinterest or Instagram, or leave a review below. Let’s share the blueberry joy! 💙
🍪 Nutritional Info (Per Cookie – Based on 12 cookies)
- Calories: ~215
- Fat: 10g
- Carbs: 28g
- Sugar: 16g
- Protein: 2g
- Fiber: 1g
Note: Nutrition may vary depending on ingredients used.
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