Description
When blueberry muffins meet a cookie, you get these Blueberry Muffin Cookies. These cookies are soft, thick and loaded with blueberries. The streusel on top adds the perfect contrasting texture as well as flavor to these cookies. No dough chilling required for these. They take only 10 minutes to mix together and 10 minutes to bake.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Streusel
- 3 tablespoons butter, softened
- 3 tablespoons granulated sugar
- 1/4 cup all purpose flour
- 3/4 teaspoon cinnamon
Instructions
1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
2. Make the streusel topping. In a medium size bowl, add all ingredients for streusel topping. Use a fork to “claw” ingredients together until pea-sized clumps remain. Set aside.
3. Make the cookie dough. In a large bowl, whisk together the melted butter, sugars, egg and vanilla extract until combined. Whisk in the flour, baking powder, baking soda and salt just until combined. Fold in the blueberries gently.
4. Scoop 9 large cookies onto prepared baking sheet. Flatten the cookies with the palm of your hand. Sprinkle streusel topping on top of cookies.
5. Bake in preheated oven for 10-12 minutes (10 minutes for softer cookies, 12 minutes for firmer/crisper cookies). Allow to cool 5 minutes on cookie sheet, before transferring to wire cooling rack. Enjoy!
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Oven
- Cuisine: American