These Easy Blueberry Muffin Cookies are a fun twist on a classic treat! With juicy blueberries and a crunchy streusel on top, they’re perfect for breakfast or a snack.
Honestly, these cookies are like little bites of sunshine! I love enjoying them with a cup of coffee. They bring a smile to my face every time! ☕️💙
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor control. If you’re in a pinch, you can substitute with margarine or coconut oil for a dairy-free option.
Blueberries: Fresh blueberries are ideal for flavor, but if you don’t have them, feel free to use frozen. Just remember, do not thaw them to keep the texture nice!
Flour: All-purpose flour is the go-to, but for a healthier option, you can try whole wheat flour. The cookies may be slightly denser, but still delicious!
Egg: If you need an egg substitute, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan alternative.
How Do I Get My Streusel Topping Just Right?
The streusel topping adds a delicious crunch! Here’s how to make it perfect:
- Use cold butter. It helps create that crumbly texture. You can even chill it in the freezer for a few minutes before using.
- Mix it gently. You want a crumbly consistency, not a paste. A pastry cutter or your fingers works best to achieve this!
- Don’t skip the resting time after baking. Letting cookies sit allows the flavors to develop while they cool!
Easy Blueberry Muffin Cookies With Streusel Topping
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 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
- 3/4 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 3 tablespoons cold unsalted butter, cubed
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 12-15 minutes for baking, totaling around 30 minutes to get these delicious cookies ready to enjoy! Be sure to let them cool for a bit after baking for the best texture.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy—it should look like a creamy cloud!
3. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the bowl. Beat the mixture until everything is well combined. You want a smooth base for your cookies.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry mix, which will give the cookies structure!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix, or your cookies could turn out tough.
6. Fold in the Blueberries:
Now, gently fold in the blueberries. Be careful while mixing, as you don’t want to squish them. They’ll add sweetness and juiciness inside your cookies!
7. Make the Streusel Topping:
In a small bowl, combine the flour, granulated sugar, and brown sugar. Cut in the cold butter cubes until the mixture looks crumbly. You can use a pastry cutter, two forks, or just your fingers to do this!
8. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to give them room to spread.
9. Top with Streusel:
Generously sprinkle the streusel topping over each cookie dough ball. This will create a nice crunchy texture on top!
10. Bake the Cookies:
Put the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them! You’re looking for golden edges and a crisp topping.
11. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Enjoy!
These delightful blueberry muffin cookies with streusel topping are now ready to eat! They are best enjoyed fresh, but you can store any leftovers in an airtight container. Enjoy with a glass of milk or cup of coffee!
Frequently Asked Questions
Can I Use Frozen Blueberries?
Absolutely! Just make sure not to thaw them before adding to the dough; this helps prevent the cookies from becoming too soggy. Frozen blueberries will bake perfectly into the cookies!
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 2 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just scoop the dough onto the baking sheet when you’re ready to bake, adding a few extra minutes to the baking time if it’s chilled.
What Can I Substitute for Butter?
If you’re looking for a substitute, you can use coconut oil or margarine. For a lower-fat option, applesauce can replace half of the butter. Keep in mind that this may change the texture slightly!
