Oh my goodness, let me tell you about the pure joy of baking these blueberry muffin cookies with streusel topping! There’s something magical about the smell of fresh blueberries mingling with sweet vanilla and buttery goodness wafting through the kitchen. Trust me, you’ll want to dive right into these little delights! They’re not just cookies; they’re like a muffin and a cookie had a delicious love child! The best part? The crunchy streusel topping adds a delightful texture that perfectly complements the soft, chewy cookie underneath. It’s a sweet treat that feels like a warm hug, and I just can’t get enough of them. You’re going to love making (and devouring!) these scrumptious bites!
Ingredients for Blueberry Muffin Cookies with Streusel Topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons cold butter
- 1/4 teaspoon cinnamon
How to Prepare Blueberry Muffin Cookies with Streusel Topping
Preheat the Oven
First things first, let’s get that oven ready! Preheat it to 350°F (175°C). You want it nice and hot when those cookies go in, trust me!
Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a good stir to evenly mix everything together. This is your dry mixture, and it’s gonna help those cookies rise beautifully!
Cream the Butter and Combine Wet Ingredients
In another bowl, cream the softened butter until it’s light and fluffy. Then, beat in the egg and vanilla extract until it’s all combined. This is where the magic starts to happen—so much flavor!
Combine Wet and Dry Mixtures
Now, gently pour the wet mixture into the dry ingredients. Mix it just until everything is combined; you don’t want to overdo it! A few lumps are totally fine—it’ll make your cookies even better!
Fold in Blueberries
Here comes the best part: gently fold in those gorgeous fresh blueberries. Be careful, though! You want to keep them intact for that burst of juicy goodness in every bite!
Prepare the Streusel Topping
In a small bowl, mix together the brown sugar, rolled oats, cinnamon, and cold butter until you achieve a crumbly texture. This streusel topping is going to add that delightful crunch we all love!
Assemble and Bake
Now, drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Don’t forget to sprinkle that crunchy streusel on top of each cookie! Bake them in your preheated oven for about 12-15 minutes, or until they’re golden brown and just irresistible.
Cool Before Serving
Once they’re out of the oven, let those cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is crucial—it helps them set up beautifully for that perfect texture. Then, dig in and enjoy your delicious creations!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days!
- Combines the best flavors of blueberry muffins and cookies in one delightful treat.
- The crunchy streusel topping adds a satisfying texture that makes each bite even more enjoyable.
- Great for sharing with friends and family—everyone will be asking for seconds!
- Perfectly portioned, so you can indulge without overdoing it.
- These cookies are versatile—enjoy them for breakfast, dessert, or a sweet snack anytime!
- The fresh blueberries provide a burst of flavor that screams summer, even in the colder months.
Tips for Success with Blueberry Muffin Cookies with Streusel Topping
To make sure your blueberry muffin cookies turn out absolutely perfect every time, here are some of my favorite tips! Trust me, these little tricks can take your baking to the next level.
- Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries. They burst beautifully in the cookies! If you have to use frozen, just be sure to let them thaw and drain a bit to avoid excess moisture.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, and we want them soft and chewy!
- Cool Completely: I know it’s hard to resist, but let your cookies cool completely on a wire rack before diving in. This helps them set up perfectly and enhances their flavor!
- Streusel Topping Tip: Make sure your cold butter is really cold! This will help create that crumbly texture in your streusel. If it’s too soft, you won’t get that delightful crunch.
- Store Properly: Keep your cookies in an airtight container at room temperature for up to a week. They won’t last long, but if you have any left, you want to keep them nice and fresh!
- Experiment with Add-Ins: Feel free to mix it up! Try adding chopped nuts or a sprinkle of lemon zest for an extra zing. The possibilities are endless!
With these tips, you’ll be well on your way to baking the most scrumptious blueberry muffin cookies ever—happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each delicious blueberry muffin cookie with streusel topping. Keep in mind that these are just estimates, but they give you a good idea of what you’re munching on. Enjoy every bite guilt-free!
- Calories: 180
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 100mg
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These cookies are a delightful treat, combining sweetness with a bit of crunch, and they won’t derail your day! Enjoy them as a snack or dessert without worrying too much about the numbers. Happy indulging!
FAQ Section
Got questions about baking these scrumptious blueberry muffin cookies with streusel topping? Don’t worry, I’ve got you covered! Here are some of the most common queries I get, along with my helpful answers to ensure your baking experience is smooth and enjoyable.
Can I use frozen blueberries instead of fresh?
Absolutely! While fresh blueberries are my go-to for the best flavor, frozen blueberries can work just fine. Just be sure to thaw and drain them a bit to avoid excess moisture in your cookies.
What if I don’t have all-purpose flour?
No problem! You can substitute with whole wheat flour or a gluten-free blend if you need a gluten-free option. Just keep in mind that the texture may vary slightly.
How should I store the cookies?
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully—just wrap them individually and pop them in the freezer!
Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking. This is a great way to have freshly baked cookies on demand!
Can I add other toppings besides streusel?
Of course! Feel free to get creative! You can sprinkle some chopped nuts, add a drizzle of icing, or even toss in some chocolate chips for a fun twist. The possibilities are endless!
What can I do if my streusel topping is too soft?
If your streusel isn’t crumbly enough, it might be because the butter is too soft. Make sure to use cold butter and mix it until you get that perfect crumbly texture. If it’s already mixed, try chilling it in the fridge for a bit before using it!
With these tips in hand, you’ll be all set to tackle any challenges that come your way while baking these delightful cookies. Happy baking, my friend!
Storage & Reheating Instructions
So, you’ve baked up a batch of these heavenly blueberry muffin cookies with streusel topping, and now you’re wondering how to keep them fresh for as long as possible. Don’t worry, I’ve got you covered! First things first, let those cookies cool completely on a wire rack before storing them. This helps prevent any sogginess—nobody wants that!
Once they’re cool, place the cookies in an airtight container. I like to layer a piece of parchment paper between them to keep them from sticking together, but you can also use wax paper. They’ll stay fresh at room temperature for about a week—if they last that long! You can also freeze them for longer storage. Just wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag, and they’ll be good for up to two months. When you’re ready to enjoy, simply take them out and let them thaw at room temperature.
Now, if you want to bring back that just-baked warmth, you can reheat them in the oven. Preheat your oven to 350°F (175°C), place the cookies on a baking sheet, and warm them for about 5-8 minutes. This will revive that chewy texture and bring back the delightful scent of fresh-baked cookies. Trust me, your taste buds will thank you! Enjoy every last crumb!
Print
Blueberry Muffin Cookies with Streusel Topping Blissful Treat
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious blueberry muffin cookies topped with a crunchy streusel.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons cold butter
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter, then add the egg and vanilla.
- Combine wet and dry ingredients until just mixed.
- Gently fold in blueberries.
- For the streusel, mix brown sugar, oats, cinnamon, and cold butter until crumbly.
- Drop cookie dough onto a baking sheet.
- Sprinkle streusel on top of each cookie.
- Bake for 12-15 minutes until golden.
- Let cool before serving.
Notes
- Use fresh blueberries for best flavor.
- Store cookies in an airtight container.
- Can substitute with frozen blueberries if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: blueberry muffin cookies, streusel topping, cookies, dessert
