Description
Blueberry Muffin Cookies with Streusel Topping are a heavenly blend of chewy cookies and classic muffins. Each delectable bite is filled with juicy blueberries and crowned with a sweet, crunchy streusel that takes these treats to the next level. Ideal for breakfast or as a delightful afternoon snack, these cookies are simple to prepare and fill your kitchen with an irresistible aroma. Enjoy them warm or store them for later; they’re guaranteed to be a hit!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/2 cup rolled oats
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time followed by vanilla extract. Gradually mix in dry ingredients until just combined. Gently fold in blueberries.
- For the streusel topping, combine oats, brown sugar, cinnamon, and melted butter until crumbly.
- Scoop tablespoons of dough onto the baking sheets, spacing them about two inches apart. Sprinkle streusel over each cookie.
- Bake for about 12 minutes or until edges are golden brown. Cool slightly before transferring to a plate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg