Description
Blueberry Muffin Cookies with Streusel Topping are soft, cakey cookies packed with juicy blueberries and finished with a buttery crumb topping—perfect for breakfast, brunch, or a sweet snack.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh or frozen blueberries
- 1/3 cup all-purpose flour (streusel)
- 1/4 cup brown sugar (streusel)
- 3 tablespoons cold unsalted butter, cubed (streusel)
- Pinch of salt (streusel)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make streusel: In a small bowl, mix flour, brown sugar, and salt. Cut in cold butter with a fork or fingers until coarse crumbs form. Set aside.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Gently fold in the blueberries without crushing them.
- Scoop dough onto prepared baking sheet. Top each with a generous pinch of streusel and press gently to help it stick.
- Bake for 12–15 minutes, until edges are golden and tops are set.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add cinnamon to the streusel for extra flavor or lemon zest to the dough for a citrusy twist.
- Use frozen blueberries straight from the freezer to prevent excess moisture.
- Chill the dough briefly if too soft to help cookies hold their shape.
- Store with a piece of bread in the container to retain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
