Description
Delightful blueberry muffin cookies featuring a crunchy streusel topping, combining the best of muffins and cookies.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- For the streusel topping: 1/2 cup flour, 1/4 cup sugar, 1/4 cup butter
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, blending well.
- Gradually mix in the flour blend, making sure not to overmix.
- Fold in the fresh blueberries gently.
- For the streusel topping, combine flour, sugar, and butter in a bowl, mixing until crumbly.
- Scoop tablespoonfuls of cookie dough onto the prepared baking sheet, leaving space between each.
- Sprinkle the streusel topping over each cookie dough mound.
- Bake for 12-15 minutes until golden brown.
- Let cool on the baking sheet before transferring to a cooling rack.
Notes
For the best results, use room temperature butter and avoid overmixing. Can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg