Description
Mouthwatering Blueberry Muffin Cookies with Streusel Topping are the ultimate blend of soft, chewy cookies bursting with juicy blueberries, topped with a delightful crunchy streusel. Perfect for any occasion, these cookies fill your kitchen with an irresistible aroma that will have everyone clamoring for more. Whether served warm with coffee or as a dessert with ice cream, they are sure to satisfy your sweet cravings!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the Streusel Topping: 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1/4 cup unsalted butter, cold
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Set aside.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add the egg and vanilla extract to the butter mixture and mix until combined. Gradually add the dry ingredients.
- Gently fold in fresh blueberries.
- For the streusel topping: Combine flour, sugars, cinnamon, and cold butter in a bowl until crumbly.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets and sprinkle streusel over each scoop.
- Bake for 12-15 minutes or until edges are golden. Cool on baking sheets for five minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 125
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg