Description
Blueberry Muffin Cookies with Streusel Topping bring bakery-style magic straight to your kitchen counter, combining the best parts of a classic muffin with the convenience of a cookie. Crumbly streusel and juicy blueberries make these treats a perfect companion for morning coffee or afternoon snacking.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Streusel Topping:
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup chopped pecans or walnuts
Instructions
- Heat your oven to precisely 350°F (175°C) and arrange two parchment-lined baking sheets for your cookies.
- Combine 2 cups flour, ¾ cup granulated sugar, 1 tsp baking powder, and ½ tsp salt in a spacious mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Pour ½ cup melted butter over dry ingredients, then crack 2 room-temperature eggs and add 1 tsp vanilla extract. Blend smoothly until ingredients just integrate.
- Carefully introduce 1 ½ cups fresh blueberries into the batter, folding gently to prevent crushing the delicate fruit.
- Create streusel by mixing ½ cup brown sugar, 2 tbsp flour, 1 tsp cinnamon, 2 tbsp melted butter, and optional ¼ cup chopped pecans until the mixture resembles coarse crumbs.
- Scoop rounded tablespoons of cookie dough onto prepared sheets, spacing them 2 inches apart.
- Generously sprinkle streusel mixture over each dough mound, pressing lightly to help topping adhere.
- Slide sheets into preheated oven and bake exactly 15-18 minutes until edges turn golden brown and centers look set.
- Remove from oven and let cookies rest on baking sheets for 5 minutes before transferring to wire racks for complete cooling.
Notes
- Use room temperature eggs and butter for better cookie texture and easier mixing.
- Handle blueberries gently to prevent color bleeding and maintain whole berry integrity.
- For gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and ensure all other ingredients are certified gluten-free.
- Freeze extra streusel topping in an airtight container for quick future baking projects.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 165 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1.2 g
- Protein: 2.5 g
- Cholesterol: 35 mg