Description
Soft, fluffy cookies with fresh blueberries and a buttery streusel topping—just like your favorite muffin, but in cookie form.
Ingredients
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
Instructions
Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream butter and sugar until light and fluffy (~2–3 minutes). Beat in egg and vanilla until smooth, then mix in sour cream.
Gently fold in the dry ingredients, then carefully incorporate the blueberries.
Prepare streusel by mixing flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form.
Scoop heaping tablespoons of dough onto baking sheets, 2 inches apart. Top each cookie with a generous pinch of streusel.
Bake for 12–15 minutes, until edges are golden and streusel is crisp. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Add lemon zest for extra brightness.
Substitute raspberries for a different flavor.
Mix oats into the streusel for added crunch.
Use frozen blueberries straight from the freezer to avoid color bleed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack, Breakfast Treat
- Method: Baking
- Cuisine: American
