Description
These Blueberry Muffin Cookies with Streusel Topping combine the soft, cake-like texture of a blueberry muffin with the convenience of a cookie. Each bite is filled with juicy blueberries, sweet blueberry jam swirls, and a buttery, cinnamon-infused streusel topping. Perfect for breakfast, snacks, or dessert, this easy recipe is beginner-friendly and delivers bakery-quality results in every batch.
Ingredients
Scale
For the Cookies:
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- ⅓ cup blueberry jam
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter, cold and cubed
Instructions
- Make the Streusel: In a bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a fork or pastry cutter to mix until the mixture forms small crumbs. Place in the refrigerator while preparing the dough.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. This step takes about 2-3 minutes and helps create a soft cookie texture.
- Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies dense.
- Fold in Blueberries: Gently fold in the fresh blueberries using a spatula. Try not to crush them, as whole berries provide the best bursts of flavor.
- Shape the Cookies: Scoop the dough onto a parchment-lined baking sheet, spacing the cookies a couple of inches apart to allow for spreading.
- Add Blueberry Jam: Spoon small dollops of blueberry jam onto the top of each dough mound. Use a toothpick or knife to gently swirl the jam into the tops of the cookies for a marbled effect.
- Top with Streusel: Remove the streusel from the refrigerator and generously sprinkle it over each cookie. Lightly press the crumbs into the dough so they adhere during baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C) and bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Room temperature ingredients: Ensure the butter and egg are at room temperature for smoother mixing.
- Don’t overbake: The cookies will continue to firm up as they cool. Removing them when slightly soft ensures a moist, muffin-like texture.
- Streusel variation: Double the streusel topping if you prefer extra crunch.
- Storage: Keep in an airtight container for up to 3 days at room temperature, refrigerate for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg