These Blueberry Muffin Cookies are a fun twist on the classic muffin! With sweet blueberries and a crunchy streusel topping, they are delightful little bites of joy.
Honestly, who wouldn’t want a cookie that tastes like a muffin? 😄 I love pairing these with a cup of tea or coffee for a yummy snack anytime!
Making these cookies is super easy. Just mix, scoop, and bake—perfect for those busy days when you want something tasty without all the fuss!
Key Ingredients & Substitutions
Butter: Unsalted butter is key for balancing flavors. If you prefer, you can use coconut oil or a dairy-free butter alternative to make these cookies dairy-free.
Sugars: The mix of granulated and brown sugars creates depth in flavor and moisture. You could use coconut sugar instead of brown sugar for a slightly different taste.
Blueberries: Fresh blueberries are best for vibrant flavor and texture. If using frozen, thaw and drain them first to prevent excess moisture in the cookies.
Flour: All-purpose flour is the standard here. You can substitute with a 1:1 gluten-free blend if you’re looking for a gluten-free option.
Rolled Oats: Oats give the streusel a nice crunch. In a rush? You could use an equal amount of crushed graham crackers for a different texture.
How Do I Ensure My Cookies Are Light and Fluffy?
Creating light and fluffy cookies hinges on proper mixing techniques. Start by creaming the butter and sugars well. This incorporates air, making the cookies rise during baking. Here’s how to do it right:
- Use soft butter, not melted. It should hold indentations when pressed with a finger.
- Cream the butter and sugars together for 3-5 minutes until light and fluffy.
- Beat in eggs one at a time, mixing thoroughly after each to keep the mixture airy.
Remember, don’t overmix once you add the dry ingredients. Mix just until combined to keep your cookies from turning dense.
Blueberry Muffin Cookies with Streusel Topping
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries (or frozen, if necessary)
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup rolled oats
- ¼ cup unsalted butter, melted
- ½ teaspoon cinnamon
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prep and another 12-15 minutes to bake. Allow for cooling time after baking before enjoying—easily, it will be ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
First things first! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps your cookies bake evenly and makes for easy cleanup!
2. Cream the Butters and Sugars:
In a large mixing bowl, add the softened unsalted butter, granulated sugar, and packed brown sugar. Use a hand mixer or a spoon to cream them together until the mixture is light, fluffy, and slightly pale. This step is crucial for making your cookies soft and tasty!
3. Add Eggs and Vanilla:
Now, beat in the two large eggs, one at a time, ensuring to mix well after each addition. Don’t forget to add the teaspoon of vanilla extract, which brings a wonderful flavor to your cookies!
4. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix—it’s okay if a few floury patches remain!
5. Fold in the Blueberries:
Now for the fun part! Gently fold in the fresh blueberries, taking care not to crush them. We want to keep those beautiful berries intact for bursts of flavor in every bite.
6. Make the Streusel Topping:
In a separate bowl, combine the flour, packed brown sugar, rolled oats, melted butter, cinnamon, and a pinch of salt for the streusel topping. Mix it together until it resembles coarse crumbs; this will add a crunchy texture on top of the cookies!
7. Scoop and Sprinkle:
Using a cookie scoop or just a spoon, drop tablespoon-sized portions of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. This keeps them from merging together while they bake. Then, sprinkle a generous amount of streusel topping over each cookie.
8. Bake to Perfection:
Slide the baking sheet into your preheated oven and bake for 12-15 minutes, or until the edges of the cookies are golden brown. Your kitchen will smell amazing!
9. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely. This step ensures they hold their shape and are safe to enjoy!
Enjoy your delicious Blueberry Muffin Cookies with that delightful crunchy streusel topping! They are perfect for sharing or savouring all on your own!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just fine in this recipe. Just make sure they’re thawed and drained to avoid excess moisture in your cookies. To thaw, place them in a colander under cold running water for a few minutes, then gently pat them dry with paper towels.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, which helps provide the structure needed for the cookies. Follow the same measurements in the recipe, and you’re good to go!
What’s the Best Way to Reheat the Cookies?
The best way to reheat these cookies is in the oven. Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet for about 5-7 minutes, until warmed through. This helps restore their original texture and crunch!
