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.
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
Instructions
- 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.