Blueberry Muffin Cookies with Crunchy Streusel Topping
These blueberry muffin cookies are a delightful treat featuring a crunchy streusel topping, perfect for any occasion. They combine the flavors of blueberry muffins and cookies for a unique dessert experience.
Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- ¼ cup all-purpose flour for coating blueberries
- ¼ cup all-purpose flour for streusel
- ¼ cup packed brown sugar for streusel
- 2 tablespoons unsalted butter melted (for streusel)
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 cup of flour, oats, baking soda, baking powder, and salt.
- In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Toss blueberries in ¼ cup of flour to coat, then gently fold them into the dough.
- In a small bowl, mix the streusel topping ingredients until crumbly.
- Drop mounds of cookie dough onto the baking sheet, spaced 2 inches apart.
- Sprinkle the streusel topping over each mound of dough.
- Bake for 12-15 minutes until edges are golden and tops are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an attractive display, arrange the cookies on a decorative plate and sprinkle a few fresh blueberries around them.