Oh my goodness, let me tell you about these *blueberry muffin cookies with streusel topping*! They’re seriously the best of both worlds—imagine the soft, warm, and fluffy texture of a muffin combined with the delightful chewiness of a cookie, all crowned with a crunchy, sweet streusel that just sings. I remember the first time I made these; it was a rainy Saturday morning, and I wanted something cozy to lift my spirits. The smell of blueberries baking in the oven filled my kitchen, and I couldn’t wait to take that first bite. Trust me, these cookies are not just a treat; they’re a little hug on a plate, perfect for sharing or keeping all to yourself! You’ll love how easy they are to whip up, making them a go-to for any occasion.
Ingredients List
Here’s everything you’ll need to make these scrumptious blueberry muffin cookies with streusel topping! Gather up these simple ingredients, and you’ll be ready to bake up a storm.
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
Make sure to use those fresh blueberries for the best flavor! I also love the addition of oats in the streusel—it gives a lovely texture that complements the cookies perfectly. Now, let’s get to baking!
How to Prepare Blueberry Muffin Cookies with Streusel Topping
Alright, let’s get baking! Follow these simple steps, and you’ll have the most delicious blueberry muffin cookies in no time. Don’t forget to preheat that oven first; trust me, it’s crucial!
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures that your cookies bake evenly and rise beautifully. While the oven is warming up, you can get everything else ready!
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined—this helps to distribute the leavening agents evenly so your cookies rise perfectly. I like to use a whisk for this because it aerates the mixture nicely!
Cream Butter and Add Wet Ingredients
In another bowl, cream the softened butter until it’s smooth and fluffy. This should take about 2-3 minutes. Then, add the egg and vanilla extract, mixing until everything is well blended. You want a lovely creamy base that’s going to make your cookies rich and delicious!
Combine Ingredients
Now, it’s time to combine the wet and dry ingredients! Gently fold the dry mixture into the wet ingredients, being careful not to overmix. This is where the magic happens! Once they’re just combined, fold in those beautiful blueberries. Be gentle here to keep those juicy berries intact!
Prepare the Streusel Topping
In a small bowl, mix together the brown sugar, rolled oats, and cinnamon for the streusel. You want a crumbly texture that’s not too fine—think little pebbles! This will give your cookies that delightful crunch on top.
Form and Bake Cookies
Using a spoon or cookie scoop, drop generous spoonfuls of the cookie dough onto a lined baking sheet. Make sure to leave some space between each cookie, as they will spread a bit. Sprinkle the streusel topping generously over each cookie. Bake them in the preheated oven for 12-15 minutes, or until they’re golden brown. You’ll know they’re done when the edges look set, but the centers might still look slightly soft—don’t worry, they’ll firm up as they cool!
Tips for Success
To make sure your blueberry muffin cookies turn out just right, here are some of my favorite tips! First, use fresh blueberries for the best flavor—frozen ones can make the dough too wet. If you do use frozen, don’t thaw them before mixing; just toss them in straight from the freezer to avoid purple streaks. Second, be careful not to overmix the dough once you add the blueberries; this keeps your cookies tender and fluffy. Also, I recommend using a cookie scoop for even sizes—this way they’ll all bake uniformly. Lastly, let them cool on the baking sheet for a few minutes before transferring to a wire rack; this helps them set up perfectly! Trust me, these little details make a big difference in the final result!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each of these delightful blueberry muffin cookies with streusel topping. Keep in mind that these values can vary based on ingredients used and portion sizes, but this should give you a good idea:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 100mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
These cookies are a lovely treat that won’t totally derail your day, making them perfect for a little indulgence. Enjoy every bite guilt-free!
FAQ Section
Can I use frozen blueberries?
Absolutely! You can use frozen blueberries in your blueberry muffin cookies with streusel topping. Just make sure to toss them in straight from the freezer without thawing them first. This will help prevent any unwanted bleeding into the dough, keeping your cookies looking beautiful. They might take a minute or two longer to bake, so keep an eye on them for that perfect golden brown finish!
How should I store the cookies?
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for about 3-5 days—if they last that long! If you want to keep them for longer, you can freeze them! Just wrap each cookie individually in plastic wrap and pop them in a freezer bag. When you’re ready to enjoy, let them thaw at room temperature. Trust me, they’ll still taste amazing!
Can I substitute other fruits?
Sure thing! While blueberries are the star of this recipe, you can definitely get creative with other fruits. Raspberries, chopped strawberries, or even diced peaches can be great substitutes. Just keep in mind that you might want to adjust the sugar slightly depending on the sweetness of the fruit you choose. Each fruit brings its own unique flavor and can completely change the vibe of your cookies, so have fun experimenting!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 30 minutes!
- Delightful blend of muffin and cookie textures.
- Fresh blueberries add a burst of flavor in every bite.
- Crunchy streusel topping for that perfect sweet crunch.
- Versatile—swap blueberries for your favorite fruits!
- Perfect for breakfast, snacks, or a sweet treat any time of day.
Trust me, these cookies will quickly become a family favorite!
Imprimer
Blueberry Muffin Cookies with Streusel Topping Bliss
- Temps Total: 30 minutes
- Rendement: 12 cookies 1x
- Alimentation: Végétarien
Description
Delicious blueberry muffin cookies topped with a crunchy streusel.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter until smooth.
- Add egg and vanilla to the butter and mix well.
- Combine wet and dry ingredients. Fold in blueberries.
- For the streusel, mix brown sugar, oats, and cinnamon in a separate bowl.
- Drop spoonfuls of cookie dough onto a baking sheet.
- Sprinkle streusel on top of each cookie.
- Bake for 12-15 minutes until golden brown.
- Allow cookies to cool before serving.
Notes
- Use fresh blueberries for best results.
- Store cookies in an airtight container.
- Can substitute blueberries with other berries.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 150
- Sucre: 10g
- De Sodium: 100mg
- La graisse: 7g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: blueberry muffin cookies, streusel topping, cookies, dessert
