Blueberry Muffin Cookies with Streusel Topping

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

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. 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.
6. Gently fold in the fresh blueberries with a rubber spatula.
7. 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.
8. Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Sprinkle a generous amount of streusel topping over each cookie.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
11. 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!