Blueberry Muffin Cookies with Streusel Recipe
Have you ever wanted the soft center of a fresh muffin and the chewy edges of a cookie at the same time? This magical blueberry muffin cookies with streusel recipe gives you the absolute best of both dessert worlds in every bite.
Equipment
- Large baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Medium mixing bowl
- Small bowl for the streusel topping
- Electric hand mixer or standalone mixer
- Sturdy silicone spatula
- Large cookie scoop
- Wire cooling rack
Ingredients
- All-purpose flour – 1/2 cup
- Granulated white sugar – 1/4 cup
- Packed light brown sugar – 2 tablespoons
- Ground cinnamon – 1/2 teaspoon
- Cold unsalted butter – 3 tablespoons, cubed
- All-purpose flour – 2 cups
- Baking powder – 1/2 teaspoon
- Fine salt – 1/4 teaspoon
- Unsalted butter – 1/2 cup, softened at room temperature
- Granulated white sugar – 1/2 cup
- Packed light brown sugar – 1/4 cup
- Large egg – 1, room temperature
- Pure vanilla extract – 1 teaspoon
- Whole milk – 2 tablespoons
- Fresh blueberries – 1 cup
Instructions
Preheat and Prepare Sheets
- Preheat your baking oven to 350°F before you start measuring out your sweet ingredients. Line two large baking sheets with fresh parchment paper to keep the cookies from sticking to the metal pans.
Mix the Streusel Crumb
- Combine the flour, white sugar, brown sugar, and cinnamon in a small mixing bowl. Rub the cold, cubed butter into the dry mixture using your clean fingers until it forms coarse, pebble-like crumbs. Set aside.
Whisk the Dry Mix
- Whisk together the all-purpose flour, baking powder, and fine salt in a medium bowl. Make sure the powder is mixed thoroughly so your cookies rise evenly while baking in the oven later.
Cream Butter and Sugars
- Place the softened unsalted butter, white sugar, and brown sugar into your largest mixing bowl. Beat the mixture with an electric mixer for two full minutes until it looks incredibly light, fluffy, and smooth.
Add the Wet Ingredients
- Add the large egg, pure vanilla extract, and whole milk directly to the creamed butter mixture. Beat on a medium speed until the liquid ingredients are completely incorporated and the batter is smooth.
Combine Wet and Dry
- Pour your prepared dry flour mixture into the wet batter bowl. Stir very gently with a silicone spatula just until the white flour streaks disappear completely. Be careful not to overmix the dough.
Fold in the Blueberries
- Gently fold the fresh blueberries into the thick cookie dough using your spatula. Work slowly so you do not accidentally crush the delicate berries and turn your beautiful cookie dough completely purple.
Scoop the Cookie Dough
- Use a large cookie scoop to drop rounded mounds of dough onto your prepared baking sheets. Space the dough balls about two inches apart so they have plenty of room to spread out.
Top with Streusel Crumb
- Press a generous tablespoon of the prepared streusel topping firmly onto the top of each cookie dough ball. The crumbs should cover the top completely to create that signature bakery-style muffin appearance.
Bake and Cool Down
- Bake for 13 to 15 minutes until the cookie edges look golden brown. Let them sit on the hot pan for five minutes before moving them to a wire rack to cool completely.
Notes
Dry the berries completely after washing so extra moisture does not ruin the dough texture.Use truly cold butter for the streusel so it forms crisp, beautiful crumbs instead of a paste.Store cookies in an airtight container at room temperature for up to three days, separating layers with parchment paper.Pop them into a toaster oven at 300°F for three minutes to refresh the crunchy streusel top.