These Blueberry Muffin Cookies are a fun twist on your usual treats! Packed with juicy blueberries and topped with a sweet, crumbly streusel, they’re soft and delightful.
Who needs a muffin when you can have a cookie? I love to enjoy them warm with a cup of tea. They also make a great snack for any time of the day! 🍪💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookie. You can substitute it with whole wheat flour for a healthier option, but the cookies may be denser. I love mixing it with a bit of almond flour for added flavor!
Rolled Oats: Oats add texture and fiber. Quick oats can be used in a pinch, but they won’t provide the same chewiness. If you need to go gluten-free, make sure to use certified gluten-free oats.
Blueberries: Fresh blueberries are perfect for this recipe. If they’re out of season, use frozen blueberries—just keep them frozen until you’re ready to mix, so they don’t bleed into the batter.
Butter: Unsalted butter gives you control over the saltiness. If you’d like to reduce saturated fat, coconut oil works well for a different twist. Remember, it should be softened for easy mixing!
How Do I Make Sure My Cookies Are Soft and Chewy?
To achieve soft and chewy cookies, focus on a few key steps during mixing and baking. Overmixing the dough can lead to tough cookies. Mix until just combined, especially after adding the flour.
- Use room temperature butter to ensure it mixes well with sugars for creaminess.
- Don’t skip folding in the blueberries gently. This helps keep them intact.
- Watch your bake time; underbaking slightly yields softer cookies that will continue to set as they cool.
How to Make Blueberry Muffin Cookies with Streusel Topping
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and an additional 12-15 minutes for baking. You’ll be enjoying your delicious cookies in about 30 minutes total—a quick and satisfying treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper to help prevent the cookies from sticking. This makes cleanup easier too!
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, and salt. Stir everything together until well mixed, then set this bowl aside for later.
3. Cream Butter and Sugars:
In a large bowl, add the softened butter, granulated sugar, and brown sugar. Using a mixer or a wooden spoon, beat the mixture until it becomes creamy and smooth, which usually takes about 2-3 minutes. This adds air to the mixture and makes your cookies light and fluffy!
4. Combine Wet Ingredients:
Add in the egg and vanilla extract to the butter-sugar mixture. Mix them in well until everything is nicely blended together.
5. Mix in Dry Ingredients:
Gradually add your dry ingredients to the wet mixture. Stir gently until the dough is just mixed—even if there are a few floury spots, that’s okay! Overmixing can make the cookies tough.
6. Fold in Blueberries:
Now it’s time for the blueberries! Carefully fold them into your dough using a spatula. Be gentle to avoid squishing them. You want those pretty bursts of blueberry in your cookies!
7. Prepare the Streusel Topping:
In a small bowl, mix together the flour, oats, brown sugar, melted butter, and cinnamon for the streusel topping. Use your fingers or a fork to combine them until it looks crumbly. This will give a nice crunch on top of your soft cookies.
8. Scoop Cookies onto Baking Sheet:
Using a tablespoon, scoop out portions of your cookie dough and place them on the prepared baking sheet, leaving some space between each scoop so they have room to spread out when baking.
9. Add Streusel Topping:
Generously sprinkle your streusel mixture over each scoop of cookie dough. Don’t be shy—this topping adds delicious flavor and texture!
10. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. Watch for the edges to turn golden and the centers to look set. They will continue to cook slightly while cooling, so take them out when they are just right!
11. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. These cookie muffins are best enjoyed warm but are delightful at room temperature too!
Happy baking and enjoy your Blueberry Muffin Cookies with Streusel Topping!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries, but make sure to thaw them first. After thawing, gently pat them dry with paper towels to remove excess moisture, helping to prevent the cookies from becoming soggy during baking.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for half of the all-purpose flour for a healthier option. Start with 1/2 cup whole wheat flour and 1/2 cup all-purpose flour to keep the texture light while adding some nutrients.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a single layer, then transfer to a zip-top bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients to the Cookies?
Yes! Feel free to customize your cookies by adding ingredients like chopped nuts, white chocolate chips, or even a splash of lemon zest for added flavor. Just keep the overall mix similar so your cookies maintain the right texture!
