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When it comes to desserts that evoke a sense of comfort and nostalgia, few can rival the charm of blueberry muffin cookies with streusel topping. This delightful fusion marries the classic flavors of blueberry muffins with the satisfying chewiness of cookies, creating a treat that is both unique and irresistible. Blueberries, celebrated for their sweet-tart flavor and vibrant color, have earned their place as a beloved ingredient in a myriad of desserts—from pies to pancakes and everything in between. However, the creation of cookies that encompass the essence of blueberry muffins takes this beloved fruit to a whole new level.

Blueberry Muffin Cookies with Streusel Topping

Discover the joy of baking with these blueberry muffin cookies featuring a crunchy streusel topping. This delightful treat combines the soft chewiness of cookies with the classic flavor of blueberry muffins, making them perfect for any occasion. Easy to prepare, they’re bursting with juicy blueberries and topped with a sweet, crumbly streusel that adds a satisfying texture. Ideal for breakfast, snacks, or dessert, these cookies are sure to enchant your family and friends!
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Ingredients
  

1 cup all-purpose flour

1/2 cup rolled oats

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 cup fresh blueberries (or frozen, thawed and drained)

Streusel Topping:

1/4 cup all-purpose flour

1/4 cup rolled oats

2 tbsp brown sugar, packed

2 tbsp unsalted butter, melted

1/2 tsp cinnamon

Instructions
 

Preheat your oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Combine dry ingredients: In a medium bowl, whisk together 1 cup flour, 1/2 cup rolled oats, baking powder, baking soda, and salt. Set aside.

      Cream butter and sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).

        Add egg and vanilla: Add the egg and vanilla extract to the creamed mixture and beat until well combined.

          Combine wet and dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; the dough should be thick.

            Fold in blueberries: Gently fold in the fresh blueberries until evenly distributed throughout the dough.

              Prepare the streusel topping: In a small bowl, mix together 1/4 cup flour, 1/4 cup rolled oats, brown sugar, melted butter, and cinnamon until crumbly. Set aside.

                Scoop the cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                  Add streusel topping: Sprinkle the streusel topping generously over each cookie before baking.

                    Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the tops look set.

                      Cool and serve: Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Blueberry Muffin Cookies!

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies