Blueberry Muffin Cookies with Streusel Topping: A Sweet, Fluffy Delight

Serving: These cookies are perfect with a cup of tea or coffee for breakfast or as a sweet afternoon snack. Their soft, muffin-like texture makes them a cozy treat.
Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the cookies for up to 3 months. Reheat in the microwave for a warm treat.
Variations:

Add Lemon: For a citrusy twist, add 1 teaspoon of lemon zest to the dough and a little lemon juice to the streusel topping.
Use Other Berries: Try using raspberries, blackberries, or strawberries for a different berry flavor.
Add Nuts: Add a handful of chopped walnuts or pecans to the dough or streusel for extra crunch.
FAQ:
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries without thawing them. Just toss them in cornstarch before adding them to the dough to help prevent the color from bleeding into the cookies.

Q: Can I make these cookies ahead of time?
A: Absolutely! You can make the dough ahead of time, form the cookies, and freeze them on the baking sheet. Once frozen, transfer the dough to an airtight container or freezer bag and bake when you’re ready.

Q: Can I substitute Greek yogurt for sour cream?
A: Yes, Greek yogurt works well as a substitute for sour cream in this recipe. It will add a bit of tang and extra creaminess to the dough.

Blueberry Muffin Cookies with Streusel Topping are the ultimate treat for anyone who loves the comforting flavors of blueberry muffins, but in cookie form. With a light, fluffy texture, fresh blueberries, and a buttery, crunchy topping, these cookies are sure to delight in every bite!