Go Back
–+ servings
Marco

Blueberry Muffin Cookies with Streusel Topping: Try This!

Delicious blueberry muffin cookies topped with a crumbly streusel, perfect for a sweet treat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries or frozen, thawed
For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 teaspoon cinnamon
  • 1/4 cup unsalted butter melted

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
  6. For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and mix until crumbly.
  7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the streusel topping generously over each cookie.
  8. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 150mgFiber: 1gSugar: 12g

Notes

  • For a lighter version, substitute half of the butter with unsweetened applesauce.
  • Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
  • For a nutty twist, consider adding 1/2 cup of chopped walnuts or pecans to the cookie dough.

Tried this recipe?

Let us know how it was!