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Blueberry Muffin Cookies

Delightful cookies that combine the fluffy texture of blueberry muffins with the chewy goodness of cookies, topped with a crunchy streusel.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted
  • 1 cup butter, room temperature
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 1/4 cups all-purpose flour
  • 1 1/2 cups fresh blueberries, or frozen (thawed, rinsed, and dried)
For the Streusel Topping
  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine all the streusel ingredients and stir until mixed. Using your fingers, form the mixture into coarse crumbs and set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the room temperature butter and both sugars. Mix on medium speed for about 2 minutes.
  4. Add the eggs, vanilla, baking soda, and salt. Continue to mix until combined, ensuring to scrape the sides of the bowl as needed.
  5. Turn the mixer to low and gradually add the flour until just incorporated.
  6. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the dough.
Baking
  1. Using a 2-tablespoon-sized cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Use the back of a spoon to create a small well in the center of each cookie and sprinkle the streusel mixture on top.
  3. Bake for 10 to 12 minutes until the cookies are slightly set and the edges are golden brown.
  4. Allow the cookies to cool completely on a wire rack.

Notes

For the best results, ensure butter is at room temperature before mixing. You can reduce sugar for a less sweet cookie. Consider adding lemon zest or almond extract for a unique twist. Store cookies in an airtight container for up to a week.