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Blueberry Muffin Cookies with Streusel Topping

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Soft, chewy cookies with the delightful crunch of streusel topping and bursts of blueberry flavor, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Cream the softened butter with the sugar until light and fluffy.
  4. Add the egg and vanilla extract to the creamed mixture, mixing well until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then gently fold in the blueberries.
  6. Mix the brown sugar with chopped nuts for the streusel topping in a small bowl.
  7. Scoop tablespoonfuls of dough onto the prepared baking sheet, topping generously with the streusel mixture.
  8. Bake for 12-15 minutes or until golden brown.
  9. Let them cool on a wire rack before serving.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-muffin-cookies-with-streusel-topping/

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