Description
Indulge in the delightful fusion of soft, chewy cookies and classic blueberry muffins with these Blueberry Muffin Cookies topped with a crunchy streusel. Bursting with juicy blueberries and enhanced by a buttery crumb, these treats are perfect for breakfast, snacks, or dessert. Bake up a batch to create sweet memories and share them with friends or keep them all to yourself!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup rolled oats (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/2 tsp cinnamon (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- Cream softened butter with granulated and brown sugars until fluffy. Add eggs one at a time followed by vanilla extract. Mix well.
- Gradually fold dry ingredients into the wet mixture until just combined. Gently add blueberries without mashing them.
- For the streusel topping, mix rolled oats, brown sugar, flour, and cinnamon until crumbly; set aside.
- Scoop rounded mounds of dough onto prepared sheets about 2 inches apart and sprinkle streusel on top of each mound.
- Bake for 12-15 minutes until edges are golden but centers remain soft. Cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg