Blueberry Muffin Cookies are delightfully soft cookies filled with juicy blueberries and topped with a crumbly streusel. They’re not heavy or overly sweet, making them a perfect treat for any time of the day. I think they’re a wonderful way to enjoy the flavors of a blueberry muffin in a convenient cookie form.
If you’re looking for a light & airy cookie that’s not overly sweet, you’ve come to the right place. When you combine a soft cookie with a buttery streusel topping, you get the perfect treat. The addition of fresh blueberries just sends it over the top. I’ve really been in the mood for a comforting treat, and these dreamy cookies remind me of cozy mornings and delightful brunches. Not a fan of blueberries? Don’t worry, they’re still delicious with other berries too.
Kitchen Equipment Needed:
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup fresh blueberries
For the Streusel Topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Directions:
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries with a rubber spatula.
- For the streusel topping, combine the melted butter, granulated sugar, brown sugar, flour, and ground cinnamon in a bowl. Mix until the mixture resembles coarse crumbs.
- Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a generous amount of streusel topping over each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Nutrition Information (per cookie):
- Calories: 160
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Sugars: 13g
- Fiber: 1g
Enjoy these delightful Blueberry Muffin Cookies with Streusel Topping as a sweet treat that brings the best of both muffins and cookies in every bite!
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