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Blueberry Sugar Cookies with Streusel

This recipe for Blueberry Sugar Cookies with Streusel features fresh blueberries (plus instructions for what to do if you want to use frozen berries), a muffin-like sugar cookie base, and a brown-sugar cinnamon streusel topping.

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A stack of three blueberry cookies on a stack of three plates with fresh blueberries and a glass of milk.

These cookies are soft and fluffy, but also buttery and chewy. They are a completely homemade edition a Blueberry Muffin Cookie, but lean more towards the cookie side. All the blueberry flavor comes from the fresh blueberries, so the better-tasting your fruit is, the better the cookies will be!

When I first started testing these it took me several tries to get the recipe right. First, the cookies were too buttery and sugary. Not quite what I wanted. Then, the cookies were heavy, dry, and not sweet enough. Back to the drawing board.

Now, a combination of butter and oil keeps these cookies tasting like cookies, but a helping of brown sugar rounds out the flavor and the addition of cornstarch keeps them soft. Add the soft streusel topping and while I’m not going to tell you that you should eat these for breakfast…you might want to eat these for breakfast.

I originally made these extra-large for a bakery-sized treat, but I’d suggest scooping smaller portions, maybe around 2 tablespoons for more a manageable size of cookie.

Streusel-topped blueberry cookies on a baking sheet with a small bowl of fresh blueberries.

These cookies are lovely served warm (add a cup of tea for an afternoon respite), but I store them in the fridge after baking and they are actually quite good cold too!

A blueberry cookie with a bite taken on a stack of white scalloped plates.

Things to Know Before You Bake Blueberry Muffin Cookies

These are giant blueberry-filled muffin-like treats. I find that the fresh blueberries burst inside the cookies (yum), which makes them a little unstable. Make your cookies a bit smaller for more stability (my recipe originally called for 1/3 cup scoops of cookie dough, and I’d suggest going with something like 2 tablespoons). Stored in the fridge these cookies will firm up a bit too (and they are surprisingly addictive cold).

Ingredients List

I totally forgot to photo the streusel ingredients here. You’ll also need unsalted butter, flour, brown sugar, and cinnamon to whip up a super-simple streusel topping.

Labeled ingredients for blueberry muffin cookies: butter, egg, oil, vanilla extract, blueberries, cornstarch, baking powder, salt, sugar and brown sugar.

Unsalted butter – I always use unsalted butter for baking.

Vegetable oil – Use vegetable or canola oil here.

Granulated sugar – Regular ol’ sugar.

Brown sugar – I used light brown sugar.

Egg – One large egg, room temp is ideal. I do this by cracking my egg into a small bowl very first thing. Then, after I get all my other ingredients out from the fridge and assembled, the egg has already started to warm to room temp.

Vanilla extract – Use a high-quality extract for your cookies–it’ll make all the difference!

Flour – Weighing all your ingredients is ideal, but if you only weigh one thing, make it flour! Discover how to measure flour in this tutorial from King Arthur Flour. I used Good & Gather Organic All-Purpose Flour in all my tests of this recipe.

Cornstarch – Use a little cornstarch to get a soft cookie.

Salt – Salt is essential for a properly flavored cookie. I use regular iodized salt.

Fresh blueberries – The star ingredient! Fresh in-season blueberries will have the best flavor. Smaller berries are best. What about frozen berries? Update: I recently used Wyman’s Frozen Wild Blueberries for these cookies and I was surprised by how well it worked! See my advice for using frozen blueberries below.

Streusel – More unsalted butter, flour, and brown sugar, plus some ground cinnamon. That’s it!

Can I Use Frozen Blueberries?

I recently re-tested this recipe, this time with frozen blueberries, and was pleasantly surprised by how much I loved it! If you are going to use frozen blueberries, I suggest Wyman’s Wild Frozen Blueberries (I would use about 3/4 cup). The wild blueberries are smaller than standard blueberries and work much better in the recipe.

Also know that your dough WILL turn purple! There’s really no avoiding it, but I loved it! It made the whole cookie feel even more like a blueberry muffin. The berries will also freeze the dough quite quickly, so using a cookie scoop is going to be easiest way to get these cookies onto the tray. Feel free to press in additional frozen berries to the tops of the cookies before adding the streusel and baking. You can skip chilling the dough if you are using frozen berries.

I also made the cookies smaller than the original 1/3 cup portions (dividing the dough into 12-18 cookies) though I found that the baking time was about the same since the dough was so cold when I popped them in the oven.

How to Make Blueberry Sugar Cookies with Streusel

Use a hand mixer on low speed to cream together butter, oil, and sugars until well combined. Turn the mixer up to medium and beat until lightened and fluffy, about 2 minutes.

Creaming together butter, sugar, and brown sugar with a hand mixer.

Beat in the egg and vanilla extract until just combined.

Creaming butter, sugar, and brown sugar, eggs, and vanilla extract together with a hand mixer.

Sprinkle the flour, cornstarch, baking powder, and salt over the dough and use a large spatula to fold in until just combined.

Folding flour into a bowl of cookie dough with a spatula.

Add the blueberries and fold in until just combined. Chill dough in the fridge for two hours.

Folding fresh blueberries into a bowl of sugar cookie dough.

After chilling the dough, let’s preheat the oven, line a few baking sheets (I use parchment paper) and whip up that streusel.

To prepare the streusel topping: Blend the butter, flour, brown sugar, cinnamon in a bowl with a fork (or your fingers) until totally combined.

Mixing together flour, butter, brown sugar, and cinnamon for a streusel topping.

Can I Make the Cookies Smaller?

Here is where I originally had you divide the dough into eight cookies (about 1/3 cup each). These are large cookies! You may still do this, but a smaller cookie (around 2 tablespoons) is more manageable. Slightly flatten each scoop of cookie dough on the cookie sheet and bake the smaller cookies for about 10-14 minutes.

Watch for those golden brown edges and don’t be afraid to slightly under-bake (you may need less time than the original recipe). You could also opt to bake just one or two cookies on your first cookie sheet to get the timing right and then bake the rest after that.

Forming cookie dough onto a parchment-lined cookie sheet and sprinkling with streusel topping.

Sprinkle streusel evenly over each cookies. Bake the trays one at a time until set and the edges are golden brown.

These are very soft cookies, so I suggest cooling them a little longer than you probably want to (about 30-40 minutes for large cookie or 20 minutes for smaller ones). They are also amazing refrigerated (who knew?).

A stack of blueberry muffin cookies with streusel on white scalloped plates with fresh blueberries and a glass of milk.

Can I Freeze Blueberry Muffin Cookies?

Yes, I suggest freezing these cookies for up to 1 month or so. Pop one in the fridge to thaw. You can also thaw a cookie on a plate in the microwave (use 15-30 second intervals), but it’ll be crumbly!

Now let’s get baking!

More Recipes to Try

Crumbl Classic Pink Sugar Cookie Recipe!
No Bake Banana Pudding without Cool Whip
No Bake Oreo Cheesecake in a Jar
Nutella Whipped Cream Recipe
Egg-Free French Silk Pie Recipe

A stack of three blueberry cookies on a stack of three plates with fresh blueberries and a glass of milk.

Blueberry Sugar Cookies with Cinnamon Streusel

Blueberry Sugar Cookies with Streusel are the perfect combination between a soft and fluffy muffin and a buttery chewy cookie. The cinnamon streusel topping is a MUST. Make them with fresh blueberries or follow the recipe notes for trying frozen berries. Note that these cookies are very soft and can be a little fragile.
4 from 3 votes
Prep Time 25 mins
Cook Time 18 mins
Chill Time 2 hrs
Course Dessert
Cuisine American
Servings 8 very large cookies (4-4.5″ diameter)

Ingredients
  

  • 8 tablespoons unsalted butter, softened 113g
  • 1/4 cup vegetable oil (or canola)
  • 1/2 cup granulated sugar 100g
  • 1/3 cup brown sugar, packed 73g
  • 1 large egg room temp
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 240g
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries NOT overflowing

Streusel topping

  • 2.5 tablespoons unsalted butter, softened
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon

Instructions
 

Mix:

  • Use a hand mixer on low speed to cream together butter, oil, and sugars until well combined. Turn the mixer up to medium and beat until lightened and fluffy, about 2 minutes.
  • Beat in egg and vanilla extract until just combined.
  • Sprinkle the flour, cornstarch, baking powder, and salt over the dough and use a large spatula to fold in until just combined. Add the blueberries and fold in until just combined.

Chill:

  • Chill dough in the fridge for two hours.

Bake:

  • When ready to bake, preheat oven to 350°F. Line two large baking sheets with parchment paper.
    Prepare streusel topping: Blend the streusel ingredients together (butter, flour, brown sugar, cinnamon) in a bowl with a fork until totally combined.
  • Divide dough into eight large equally sized balls (SEE NOTES), about 1/3 cup each (or, around 95-100g per cookie). Place the cookies 4” apart on a baking sheet and gently press down with a small flat-bottom glass or your fingers until each cookie is about 3/4” thick.
  • Sprinkle small pinches of the streusel evenly on top of each cookie. You'll use about 1 heaping tablespoon per cookie. Preparing both your cookie sheets of cookies at the same time helps adjust the amount easily between the cookies.
  • Bake cookies one tray at a time for about 16-18 minutes or until set and the edges are golden brown. We want the cookies to stay soft (so slightly underbaked). Let cool for 10 minutes then move to a cooling rack to cool for another 20-30 minutes.

Notes

Notes about the texture: As I noted earlier, the size of these cookies plus the fresh blueberries makes them soft and a little delicate. They are soft potentially-breakable “pick up with two hands” cookies.
Make Them Smaller: I like dividing this recipe up into smaller cookies as well. Try about a 2 tablespoon scoop or so (about 20-24 cookies) and slightly flatten each scoop of dough on the tray. Bake for about 10-14 minutes and remove from oven when the edges are golden brown, but the centers are still a bit soft. 
Using Frozen Blueberries: You can use frozen blueberries and it actually works quite well! I suggest Wyman’s Wild Frozen Blueberries (I would use about 3/4 cup) because they are smaller than standard blueberries and work much better in the recipe.
The dough WILL turn purple! The berries will also freeze the dough quite quickly, so using a cookie scoop is going to be easiest way to get these cookies onto the tray. Skip chilling the dough and make these cookies a little smaller (divide dough into 20-24 cookies).
How to store: Store the cookies at room temperature in an air-tight container for 24 hours or in the fridge for up to three days. They are actually really good chilled in the fridge—the streusel topping is just *chef’s kiss*. Freeze if desired for 1 month.
Streusel notes: For a more crumbly streusel, cut the butter down to 2 tablespoons. I tested both ways and preferred the more buttery version since it stuck to the cookies so well! 

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2 Comments

    1. Hi Karli, sorry to hear they didn’t work out for you! This is more of an “inspired by” recipe since I loved the idea of a Blueberry Muffin Cookie–maybe I’ll work on making some tweaks to get them a little closer to Crumbl’s! 🙂
      Thanks for stopping by!

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