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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.

Ingredients

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  • 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)

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

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

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