Blueberry Streusel Muffin Cookies


These Blueberry Streusel Muffin Cookies are slightly crunchy on the edges bt soft and chewy like a muffin on the inside. They're easy to make and will easily win over a hungry crowd 😉🍪

How long will these cookies last?

Since they have blueberry jam, the cookies will last out a room temperature up to 2-3 days and in the fridge up to 4 days. They are best when reheated so the edges can crisp up a little bite ;) These cookies are very moist and soft so you won't have troubles with them drying out either - hallelujah!

How to properly store cookie leftovers?

Store cookies in a cool, dry place in an air-tight container or cookie jar. Sometimes the moisture can build up in a ziplock bag, that's why I recommend heating them up to crisp a little bit when enjoying on a separate day. You can also freeze cookies for up to six months.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Blueberry Streusel Muffin Cookies



Servings: 12 - 14

For the Cookie:

  • 3/4 cup Olive Oil
  • 1/4 cup Butter
  • 1/2 cup Brown Sugar
  • 1/2 cup Granulated Cane Sugar
  • 1 large Egg
  • 1 large Egg Yolk
  • 2 tsp. Vanilla
  • 2 1/2 cups Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Salt

For the Streusel:

  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 1 tsp. Ground Cinnamon
  • 2 tbsp. Olive Oil, or melted Butter
  • Blueberry Jam or Fruit Preserves 


  1. In the bowl of a stand mixer, beat the olive oil, butter, and sugars on medium speed for 2 minutes.
  2. While mixing on medium speed, add in the eggs one-at-a-time. Stir in vanilla. 
  3. In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Add to mixing bowl. 
  4. Stir until well combined. 
  5. Separate the dough into 12-14 evenly-sized cookies. Make a well in the center of each to add a generous dollop of blueberry jam. 
  6. Chill in the fridge for 20 minutes. 
  7. Preheat oven to 350F. Line a baking pan with parchment paper. 
  8. Stir together the ingredients for the streusel. 
  9. Sprinkle the streusel over each cookie. 
  10. Bake for 15-20 minutes, or until golden brown around the edges. 
  11. Let cool at least 10 minutes before serving. (Optional: Enjoy with icing glaze.)

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