Description
These Blueberry Muffin Cookies with Streusel Topping combine the soft, tender texture of a muffin with the sweet, chewy goodness of a cookie, packed with juicy blueberries and topped with a buttery, crumbly streusel. Perfect for breakfast, snack, or dessert!
Ingredients
- For the Cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Fresh or frozen blueberries
- For the Streusel Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Unsalted butter (melted)
Instructions
- Preheat oven and line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients.
- Gently fold in blueberries.
- Prepare streusel topping by mixing flour, sugars, and cinnamon, then drizzle in melted butter to form a crumbly mixture.
- Scoop cookie dough onto baking sheets, top with streusel, and bake until golden brown (12-15 minutes).
- Allow cookies to cool for 10 minutes before serving.
Notes
- Lightly toss blueberries in flour to prevent sinking.
- Use frozen blueberries directly from the freezer without thawing.
- Substitute granulated sugar plus molasses if brown sugar is unavailable.
- For a gluten-free version, substitute a 1:1 gluten-free baking flour blend.
- If streusel melts, ensure butter isn't too hot and mixture remains crumbly.
