Blueberry Muffin Cookies with Streusel
Soft, fluffy cookies with the flavors of a blueberry muffin, topped with a buttery streusel for extra crunch.
Ingredients
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
Instructions
- 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.
Notes
- 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.