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Blueberry Streusel Muffin Cookies

Delightful cookies that combine the tender crumb of a muffin with the handheld convenience of a cookie, featuring fresh blueberries and a deliciously crunchy streusel topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
Streusel Topping
  • 1/4 cup brown sugar
  • 1/4 cup flour for streusel
  • 1/4 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, whisk together the dry ingredients: 1 cup of all-purpose flour, 1/2 cup rolled oats, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  3. In another bowl, cream together 1/4 cup of softened unsalted butter and 1/2 cup of sugar until light and fluffy, about 2-3 minutes.
  4. Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in 1 cup of blueberries.
  6. In a small bowl, mix together 1/4 cup of brown sugar, 1/4 cup of flour, and 1/4 teaspoon of cinnamon until crumbly to prepare the streusel topping.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Sprinkle the streusel topping generously over each cookie.
Baking
  1. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a dairy-free version, use melted coconut oil instead of butter. If you're out of fresh blueberries, frozen blueberries can be used. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.