Blueberry Bliss Muffin Cookies with Crunchy Streusel Topping (Print version)

Soft blueberry muffin cookies with juicy berries, oat-kissed dough, and a buttery cinnamon streusel topping.

# Ingredients:

For the cookie dough

01 - 2 cups (250 g) all-purpose flour, plus 1 teaspoon for berries
02 - 1/2 cup (45 g) rolled oats
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/2 cup (113 g) unsalted butter, softened
08 - 3/4 cup (150 g) granulated sugar
09 - 1/2 cup (105 g) packed light brown sugar
10 - 1 large egg
11 - 1 teaspoon vanilla extract
12 - 1 cup (150 g) fresh blueberries, or frozen blueberries kept very cold

For the streusel topping

13 - 1/2 cup (63 g) all-purpose flour
14 - 1/4 cup (50 g) granulated sugar
15 - 1/4 cup (53 g) packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup (57 g) unsalted butter, cold and cubed
18 - Pinch of fine salt

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk 2 cups flour, oats, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar for about 3 minutes until lighter and fluffy. Beat in the egg and vanilla until smooth.
04 - Add the dry ingredients to the butter mixture and mix just until no dry streaks remain. Toss blueberries with 1 teaspoon flour, then fold them gently into the dough.
05 - In a small bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut or rub in the cold butter until coarse crumbs form. Chill for 5-10 minutes if the crumbs soften.
06 - Scoop rounded tablespoonfuls of dough onto the baking sheets, spacing them about 2 inches apart. Sprinkle each mound with streusel and press lightly so it adheres.
07 - Bake for 12-15 minutes, rotating pans halfway through, until the edges are lightly golden and the centers look set.
08 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Good to know:

01 - Makes about 24 soft muffin-style cookies.
02 - Fresh blueberries give the neatest look, but frozen berries work if kept cold and dry.
03 - Store airtight at room temperature for up to 3 days or freeze for up to 2 months.

Back