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Ultimate Blueberry Muffin Cookies with Crunchy Streusel

Close-up of an ultimate blueberry muffin cookie featuring a thick, crunchy streusel topping and bursting blueberries.
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Make these hybrid cookies that combine the soft, flavorful interior of a blueberry muffin with the satisfying crunch of a perfectly baked cookie, finished with a streusel topping.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. Make the streusel: In a small bowl, combine the streusel flour, sugars, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the lemon zest and milk until incorporated. The dough will be thick.
  7. Gently fold in the blueberries using a spatula.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Sprinkle a generous amount of the prepared streusel topping over the top of each dough mound.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers are set. The streusel should look crisp.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If using frozen blueberries, gently toss them with 1 teaspoon of flour before adding them to the batter to prevent sinking.
  • For maximum crunch, you can sprinkle a pinch of coarse sanding sugar over the streusel before baking.
  • These cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://savoryskies.com/ultimate-blueberry-muffin-cookies-with-crunchy/