Crumbl Blueberry Muffin Cookies with Streusel

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Why Make This Recipe

Crumbl Blueberry Muffin Cookies with Streusel are a delightful blend of two beloved treats: cookies and muffins. These cookies are soft, chewy, and packed with juicy blueberries, all topped with a delicious crumbly streusel. They make for a perfect snack or dessert, bringing a taste of summer to your kitchen any time of the year. Whether you’re enjoying them with a cup of coffee or serving them at a gathering, these cookies are sure to impress everyone with their flavor and texture.

How to Make Crumbl Blueberry Muffin Cookies with Streusel

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour (for streusel)
• 1/4 cup brown sugar (for streusel)
• 1/4 cup cold butter (for streusel)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture until combined.
5. Gently fold in the blueberries and rolled oats.
6. For the streusel, mix together the flour and brown sugar, then cut in the cold butter until crumbly.
7. Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, then sprinkle with streusel.
8. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Crumbl Blueberry Muffin Cookies with Streusel

These cookies are best served warm, straight out of the oven. You can enjoy them as is, or pair them with a glass of milk or a hot cup of tea. They also make a sweet addition to picnics or brunch spreads.

How to Store Crumbl Blueberry Muffin Cookies with Streusel

To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to keep them longer, you can freeze them. Just place the baked cookies in a freezer-safe bag and they will last for up to 3 months.

Tips to Make Crumbl Blueberry Muffin Cookies with Streusel

• Make sure your butter is softened to room temperature for easy mixing.
• Use fresh blueberries for the best flavor, but you can use frozen blueberries if needed; just do not thaw them before mixing.
• Mix the streusel until it’s crumbly, but don’t overwork it.
• For an extra touch, add a sprinkle of cinnamon to the cookie dough for added flavor.

Variation

You can easily customize these cookies by adding in white chocolate chips or nuts for added texture. If you prefer a different type of berry, raspberries or blackberries can also work great instead of blueberries.

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries can be used. Just make sure not to thaw them before adding them to the dough.

2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They may look soft in the center but will firm up as they cool.

3. Can I make these cookies ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to 2 days before baking, or freeze the dough for later use.

Crumbl Blueberry Muffin Cookies with Streusel

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A delightful blend of cookies and muffins, these soft, chewy cookies are packed with juicy blueberries and topped with a crumbly streusel.

• Author: contai-editor
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour (for streusel)
• 1/4 cup brown sugar (for streusel)
• 1/4 cup cold butter (for streusel)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Gradually add this to the butter mixture until combined.
5. Fold in the blueberries and rolled oats gently.
6. Mix together the flour and brown sugar for the streusel, then cut in the cold butter until crumbly.
7. Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, then sprinkle with streusel.
8. Bake for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg