Blueberry Muffin Cookies With Streusel (Printable Version)
Soft, cake-like treats loaded with blueberries and topped with buttery cinnamon crumble for the perfect cookie-muffin hybrid.
# What You Need:
→ Cookie Dough
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/4 cup whole milk
10 - 1 cup fresh or frozen blueberries, do not thaw if frozen
→ Streusel Topping
11 - 1/3 cup all-purpose flour
12 - 1/4 cup light brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine flour, brown sugar, and cinnamon in a small bowl. Add cold cubed butter and rub together with fingers or fork until crumbly. Set aside.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
05 - Beat in egg and vanilla extract until fully combined.
06 - Add dry ingredients to butter mixture in two additions, alternating with milk. Mix until just incorporated, being careful not to overmix.
07 - Gently fold blueberries into the dough until evenly distributed.
08 - Scoop approximately 2 tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
09 - Sprinkle each cookie mound generously with prepared streusel topping.
10 - Bake for 13-15 minutes until edges are set and tops are lightly golden.
11 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Helpful Hints:
01 -
- They are the perfect hybrid treat when you cannot decide between breakfast and dessert
- The streusel topping creates that bakery style texture everyone thinks requires professional skill
02 -
- Overmixing the batter will make these tough instead of tender muffin like cookies
- Room temperature ingredients combine more smoothly and create better texture
03 -
- Frozen blueberries hold their shape better than fresh ones during baking
- The streusel can be made in bulk and frozen for quick cookie toppings later