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If you're a fan of warm, comforting baked goods, then our Blueberry Muffin Cookies with Streusel Topping are about to become your new go-to treat. This delightful recipe merges the beloved flavors of blueberry muffins and cookies, resulting in a unique and satisfying dessert that is both indulgent and approachable. The combination of soft, chewy cookie texture with the burst of juicy blueberries and a crunchy, sweet streusel topping creates a delightful contrast that will have you reaching for seconds.

Blueberry Muffin Cookies with Streusel Topping

A delightful twist on a classic dish.
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Ingredients
  

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Streusel Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar, packed

2 tablespoons unsalted butter, melted

1/2 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a bowl, combine the flour, oats, baking powder, baking soda, and salt. Mix well and set aside.

      In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Beat in the egg and vanilla extract until fully incorporated.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. It’s okay if the dough is a little lumpy; you don’t want to overmix.

            Gently fold in the blueberries, being careful not to crush them.

              For the streusel topping, combine flour, brown sugar, melted butter, and cinnamon in a small bowl. Mix until crumbly.

                Using a tablespoon, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                  Sprinkle the streusel topping generously over each cookie dough mound.

                    Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look a little soft, but they will firm up as they cool.

                      Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies