Blueberry Muffin Cookies With Streusel Topping Recipe

Experience a unique twist on classic cookies with bursts of fresh blueberries and a hint of lemon zest folded into buttery dough. A crunchy streusel topping, packed with cinnamon and oats, crowns each treat for an indulgent bakery-quality sensation that captivates with every delicious, sweet bite.

I’ve been experimenting with this Blueberry Muffin Cookies With Streusel Topping recipe and I gotta say, it came out looking and tasting like a bakery-worthy treat. I mixed 2 cups all-purpose flour with 1/2 teaspoon baking soda and 1/2 teaspoon salt to create the base of my cookie dough.

Then I creamed together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar before adding in 1 large egg, 1 teaspoon vanilla extract, and 1/2 cup sour cream. Folding in 1 cup fresh blueberries and a hint of lemon zest really brings it together.

For the streusel topping I used 1/2 cup all-purpose flour, 1/3 cup light brown sugar, and a bit of 1/4 cup cold unsalted butter with 1/2 teaspoon ground cinnamon, plus a sprinkle of rolled oats if you like extra crunch. This recipe reminds me of classics like blueberry muffins and gives you that best bakery style cookie vibe while keeping it balanced nutritionally.

Why I Like this Recipe

1. I love how the cookie dough turns out so soft and chewy—every bite just melts in your mouth, and the sour cream gives it this extra moist kick that makes it feel homemade and cozy.
2. The burst of fresh blueberries with a hint of lemon zest makes the cookies really pop with flavor, and it’s like tasting summer in every bite.
3. I really appreciate the crunchy streusel topping; it adds this unexpected texture and a sweet, buttery finish that completely contrasts with the soft cookie inside.
4. It’s just a fun recipe to make—mixing everything together and seeing how the ingredients come together into a treat that’s both simple and a bit fancy at the same time.

Ingredients

• All-purpose flour gives necessary carbs and structure even if it lacks fibre sometimes.
• Unsalted butter adds creaminess and flavor but is full of fats which is fine in small amounts.
• Granulated sugar makes the cookie sweet and gives that burst of instant energy.
• Sour cream adds moisture and a slight tangy taste helping to keep cookies soft.
• Blueberries are loaded with vitamins and fiber, giving a natural sweet zing to the treats.
• Rolled oats in the streusel offer crunch and extra fiber for a hearty texture.

Ingredient Quantities

• 2 cups all-purpose flour (for the cookie dough)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh blueberries
• 1 teaspoon lemon zest (optional)
• 1/2 cup all-purpose flour (for the streusel topping)
• 1/3 cup light brown sugar, packed (for the streusel topping)
• 1/4 cup unsalted butter, cold and cubed (for the streusel topping)
• 1/2 teaspoon ground cinnamon (for the streusel topping)
• 1/4 cup rolled oats (optional, for added crunch in the streusel)

How to Make this

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt then set aside.

3. In a large bowl, cream 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until well combined.

5. Mix in 1/2 cup sour cream and then gradually stir the flour mixture into the wet ingredients.

6. Gently fold in 1 cup fresh blueberries and 1 teaspoon lemon zest if using making sure not to overmix.

7. Scoop the dough onto the baking sheet by dropping spoonfuls about 2 inches apart.

8. For the streusel topping, in a small bowl combine 1/2 cup all-purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 cup rolled oats if using.

9. Add in 1/4 cup cold unsalted butter (cubed) and mix with a fork until the mixture is crumbly.

10. Sprinkle the streusel topping evenly over each cookie and bake for 15 to 18 minutes until the cookies are set and lightly golden. Let cool for 5 minutes on the sheet then transfer to a wire rack to cool completely.

Equipment Needed

1. Preheated oven (375°F)
2. Baking sheet
3. Parchment paper
4. Medium bowl (for mixing 2 cups of flour, baking soda, and salt)
5. Whisk (for beating the dry ingredients together)
6. Large bowl (for creaming the butter and sugars)
7. Electric mixer (or hand mixer to cream the butter and sugars until light and fluffy)
8. Measuring cups and spoons (to measure flour, sugars, and spices accurately)
9. Spatula (for folding in the sour cream, blueberries, and lemon zest)
10. Small bowl (for preparing the streusel topping)
11. Fork (to cut the cold butter into the streusel mix until crumbly)
12. Cookie scoop or large spoon (to drop the dough onto the baking sheet evenly)
13. Wire cooling rack (to let the cookies cool completely after baking)

FAQ

Blueberry Muffin Cookies With Streusel Topping Recipe Substitutions and Variations

• Instead of all-purpose flour for the cookie dough, you can swap it for whole wheat flour for a heartier texture. Just keep in mind you might need a bit more liquid.
• If you’re lacking sour cream, plain Greek yogurt is a solid substitute that still delivers that tangy flavor.
• Don’t have unsalted butter? Try using coconut oil or even margarine. They work pretty well, though the flavor might shift a bit.
• Fresh blueberries not available? Frozen blueberries are just as good, just make sure to thaw and drain them before mixing into the dough.

Pro Tips

1. Make sure your butter is at the right temperature – the dough needs it soft and the streusel needs it super cold. Trust me, using the wrong temperature will mess up your cookie texture.
2. When you’re folding in the blueberries, do it gently and if you can, toss them in a little bit of flour first. That way they don’t sink to the bottom and you get a burst of blueberry in every bite.
3. Keep an eye on the cookies when they’re in the oven. Even a minute extra can make them too crispy on the edges and too soft in the middle, so set a timer and check a couple minutes before the recommended time.
4. For the streusel topping, don’t over mix the butter with the dry ingredients – you want little crumbly bits. If you blend it too much, you’ll lose that perfect crunch that makes this topping so great.