Name: Blueberry Muffin Cookies with Streusel Topping
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ½ cup sour cream (or plain yogurt); 1 cup fresh or frozen blueberries; ¼ cup all-purpose flour; ¼ cup brown sugar, packed; 2 tablespoons cold unsalted butter, diced; ½ teaspoon ground cinnamon

Why You’ll Love This Recipe

I love this recipe because it’s versatile, quick to make, and always a hit. The cookies are tender and moist thanks to sour cream, and the burst of blueberries in every bite gives them a fresh, fruity flavor. The streusel topping adds the perfect crunch, making these cookies taste like they came straight from a bakery.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup sour cream (or plain yogurt)
1 cup fresh or frozen blueberries

Streusel Topping:
¼ cup all-purpose flour
¼ cup brown sugar, packed
2 tablespoons cold unsalted butter, diced
½ teaspoon ground cinnamon

directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. I set that aside.

In a large bowl, I cream the butter and sugar together until light and fluffy—about 2 to 3 minutes. I beat in the egg and vanilla until smooth, then stir in the sour cream until just combined.

I gently fold the dry ingredients into the wet mixture, then fold in the blueberries being careful not to crush them.

For the streusel, I mix together the flour, brown sugar, and cinnamon in a small bowl. I cut in the cold butter using my fingers or a pastry cutter until coarse crumbs form.

I scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. I top each one with a generous pinch of streusel.

I bake the cookies for 12 to 15 minutes, until the edges are golden and the streusel is crisp. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 15 minutes to bake, for a total time of 30 minutes. Each cookie is approximately 150 kcal.

Variations

Sometimes I add a little lemon zest to the dough for brightness. I’ve also used raspberries instead of blueberries with great results. For a crunchier streusel, I mix in a tablespoon of oats.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen—just thaw at room temperature when ready to enjoy. To refresh the texture, I warm them in a 300°F oven for a few minutes.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries. I just fold them in straight from the freezer to prevent the batter from turning purple.

Can I skip the streusel topping?

Absolutely. The cookies are still delicious without it, but I love the texture it adds.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend to replace the all-purpose flour.

How do I keep the cookies soft?

I store them in a sealed container with a slice of bread to help maintain moisture.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute in this recipe.

Conclusion

Blueberry Muffin Cookies with Streusel Topping are my favorite way to enjoy a fruity, soft, and satisfying treat. They bring together the comforting flavor of muffins with the convenience of cookies—perfect for busy mornings, brunch trays, or just a little something sweet.