Blueberry Muffin Cookies with Streusel
Soft, fluffy cookies with the flavors of a blueberry muffin, topped with a buttery streusel for extra crunch.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert, Snack
Cuisine American
Servings 18 Cookies
Calories 130 kcal
For the Cookies:
- - 1/2 cup unsalted butter softened
- - 1/2 cup granulated sugar
- - 1/4 cup brown sugar
- - 1 large egg
- - 1 tsp vanilla extract
- - 1 1/2 cups all-purpose flour
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1/4 tsp salt
- - 1 cup fresh or frozen blueberries
For the Streusel Topping:
- - 1/4 cup granulated sugar
- - 2 tbsp all-purpose flour
- - 2 tbsp unsalted butter cold and cubed
Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Streusel: In a small bowl, combine sugar and flour. Add cold, cubed butter and use a fork to mix until crumbly. Set aside.
Mix Wet Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined.
Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture, mixing until just combined. Gently fold in blueberries.
Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each cookie.
Add Streusel: Sprinkle streusel topping generously over each cookie.
Bake: Bake for 12-15 minutes, or until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For frozen blueberries, do not thaw before adding to dough to prevent excess moisture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Streusel can be prepared ahead and refrigerated until use.
Keyword Blueberry cookies, muffin cookies, streusel cookies