4. Shape the Cookies
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Generously sprinkle the streusel topping over each cookie, pressing lightly so it sticks.
5. Bake to Perfection
- Bake in the preheated oven for 12–15 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
- Remove from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Serve and Enjoy
- These cookies are best enjoyed slightly warm, when the blueberries are juicy and the streusel is perfectly crumbly.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.
Tips for the Perfect Blueberry Muffin Cookies
- Use fresh or frozen blueberries: If using frozen, do not thaw to avoid turning the dough purple.
- Cold butter for streusel: This ensures a crumbly, sandy texture rather than a melted, soggy topping.
- Do not overmix the dough: Overmixing can break down the blueberries and result in a dense cookie.
- Slightly underbake for softness: These cookies continue to set as they cool, giving a soft, muffin-like interior.
Final Thoughts
Blueberry Muffin Cookies with Streusel Topping are a delightful cross between a soft, fruity muffin and a sweet, crumbly cookie. They are perfect for brunches, afternoon tea, or whenever you need a comforting sweet treat. With juicy blueberries, buttery cookie dough, and a crunchy cinnamon streusel, each bite is pure joy.
Give this recipe a try and watch them disappear faster than a fresh batch of muffins on a Sunday morning!
If you want, I can also create a version with step-by-step photos or a visual guide, so you can see exactly how the dough and streusel should look at each stage. It makes baking even easier.
Do you want me to do that?
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