These Blueberry Muffin Cookies are like delightful little bites of breakfast heaven! Soft, chewy, and packed with juicy blueberries, they are topped with a crunchy streusel that makes them extra special.
Who can resist a cookie that tastes like a muffin? I love enjoying these with a cup of tea—they’re perfect for a snack or with breakfast. You might just want to keep them all to yourself! 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is best for baking since it allows you to control the saltiness. If you’re short on time, stick to margarine or coconut oil but remember that it may affect the texture slightly.
Blueberries: Fresh blueberries add great flavor and moisture. If they’re out of season, frozen blueberries work just fine. Just toss them in flour before adding to the batter to prevent them from sinking.
Sugars: Both granulated and brown sugars create a lovely balance of sweetness and texture. You can substitute coconut sugar for a lower glycemic option or use all granulated sugar if you prefer a lighter flavor.
Flour: All-purpose flour is ideal for this recipe, but you can use a gluten-free blend if required. Just make sure it includes a binding agent to help the cookies hold together.
How Do You Make the Perfect Streusel Topping?
Creating the streusel topping can be a little tricky. The key is to combine the ingredients until they’re crumbly without overmixing. Here’s how to get it right:
- In a small bowl, mix the flour, oats, and brown sugar together.
- Drizzle in the melted butter while stirring gently to create crumbs.
- Add cinnamon for a warm flavor, and adjust the texture if it seems too wet by adding a bit more flour.
It’s essential to aim for pea-sized crumbs. This way, when it bakes, you’ll get a crunchy, delicious topping that contrasts perfectly with the softness of the cookies.
How to Make Blueberry Muffin Cookies with Streusel Topping
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries (or frozen, if necessary)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 12-15 minutes to bake. Allow another few minutes to cool. In total, you’ll be enjoying your delicious cookies in just about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While your oven is heating up, line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or just a sturdy spoon to combine them until the mix is light and fluffy. Now, beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
3. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This will help everything blend evenly when we combine them. Now, gradually add this dry mix to your wet ingredients. Stir gently until just combined—remember, don’t overmix!
4. Add the Blueberries:
Now, it’s time to fold in those lovely blueberries. Gently mix them into the cookie dough, making sure they are evenly distributed without breaking them. The colorful berries will make your cookies even more delicious!
5. Prepare the Streusel Topping:
In a small bowl, mix together the flour, rolled oats, brown sugar, melted butter, and cinnamon. Use a fork to break it up until it becomes nice and crumbly. This will add a tasty mountain of texture to your cookies!
6. Scoop and Sprinkle:
Using a rounded tablespoon, scoop out the cookie dough and place it onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Once they’re all on the sheet, sprinkle a generous amount of that beautiful streusel topping over each one.
7. Bake:
Pop your trays in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges turn golden and the centers are set. Keep an eye on them so they don’t overbake!
8. Cool and Enjoy:
Once baked, let your cookies cool on the baking sheets for a few minutes. Then, carefully transfer them to wire racks to cool completely. Now is the hard part—waiting to enjoy your delicious Blueberry Muffin Cookies with Streusel Topping!
Enjoy every bite!
Can I Use Frozen Blueberries instead of Fresh?
Absolutely! Just make sure to thaw and drain the frozen blueberries first to prevent excess moisture in the dough. Gently pat them dry with a paper towel to ensure they don’t make the cookies too wet.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for best results. This will keep the cookies nicely structured while maintaining their delicious flavor.
Can I Make These Cookies Ahead of Time?
Yes, you can! Prepare the cookie dough and refrigerate it for up to 2 days before baking. Just make sure to cover it well with plastic wrap. Alternatively, you can also freeze the formed cookie dough balls for up to 2 months. When ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They will stay fresh for about 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
