Blueberry Muffin Cookies with Streusel Topping
A delightful fusion of soft muffins and cookies, featuring fresh blueberries and a crispy streusel topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl, then gradually add this mixture to the creamed butter and sugar.
- Fold in the blueberries gently.
- Prepare the streusel topping by combining the ingredients until crumbly.
- Scoop spoonfuls of cookie dough onto the baking sheet and sprinkle with the streusel topping.
- Bake for 12-15 minutes or until golden at the edges.
- Cool on a wire rack before serving.
Notes
Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg