Description
Blueberry Muffin Cookies with Streusel Topping are a delightful fusion of soft cookies and fruity muffins that will tantalize your taste buds. These treats feature juicy blueberries enveloped in a tender cookie base, crowned with a sweet, crunchy streusel topping. Perfect for breakfast or as an afternoon snack, they bring warmth and joy to any occasion. Easy to make and irresistibly delicious, these cookies will quickly become a favorite in your baking repertoire.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1/4 cup brown sugar (for streusel topping)
- 1/4 cup all-purpose flour (for streusel topping)
- 1 tsp cinnamon (for streusel topping)
- 3 tbsp melted butter (for streusel topping)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract until fully incorporated.
- Gradually mix in dry ingredients until just combined; fold in blueberries gently.
- For the streusel topping, combine brown sugar, flour, cinnamon, and melted butter until crumbly.
- Drop heaping tablespoons of dough onto prepared sheets; sprinkle streusel topping generously.
- Bake for 12-15 minutes or until golden at edges; let cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg