Blueberry Muffin Cookies With Streusel Topping
Blueberry Muffin Cookies With Streusel Topping are a delightful twist on traditional cookies, combining chewy cookie texture with bursts of juicy blueberries and a crunchy streusel topping. Perfect for brunch or a sweet snack, these cookies are easy to make and sure to impress. Their vibrant color and tempting aroma will fill your kitchen, making them the star of any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the Streusel Topping:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup cold butter, cubed
- 3/4 cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, then stir in vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined; avoid overmixing.
- Gently fold in blueberries.
- For the streusel topping, combine brown sugar, flour, cinnamon, and cold butter in a small bowl; mix until crumbly.
- Drop rounded mounds of cookie dough onto prepared sheets about two inches apart. Top each mound with streusel.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg