Description
Blueberry Muffin Cookies with Streusel Topping combine the best of cookies and muffins, offering a delightful blend of soft, chewy cookie texture and a crunchy streusel finish. Bursting with juicy blueberries, these treats fill your kitchen with an irresistible aroma, making them perfect for brunch or a cozy afternoon snack. Easy to make and utterly delicious, they are sure to become a family favorite!
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
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup rolled oats
- 1/4 cup sugar (for streusel)
- 1 tsp cinnamon (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and oats. Set aside.
- Cream softened butter with granulated and brown sugars until light and fluffy (about 3-4 minutes).
- Blend in the egg and vanilla extract until fully combined.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in blueberries, being careful not to mash them.
- For the streusel topping, mix oats, flour, cinnamon, and sugar in a small bowl; stir in melted butter until crumbly.
- Drop cookie dough onto prepared sheets using a scoop or tablespoon; sprinkle generously with streusel.
- Bake for 12-15 minutes or until golden around the edges. Cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg