Blueberry Muffin Cookies Streusel (Printer-Friendly)
Soft cake-like blueberry cookies with buttery cinnamon streusel topping
# What You'll Need:
→ Cookie Dough
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/4 cup whole milk
10 - 1 cup fresh or frozen blueberries
→ Streusel Topping
11 - 1/3 cup all-purpose flour
12 - 1/4 cup light brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and rub together with fingers or a fork until the mixture is crumbly. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream together softened butter and sugar until light and fluffy, about 2–3 minutes.
05 - Beat in the egg and vanilla extract until fully combined.
06 - Add the dry ingredients to the butter mixture in two additions, alternating with milk, mixing until just incorporated. Do not overmix.
07 - Gently fold blueberries into the dough.
08 - Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
09 - Sprinkle each cookie mound generously with prepared streusel topping.
10 - Bake for 13–15 minutes, or until edges are set and tops are lightly golden.
11 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They capture everything wonderful about blueberry muffins but in handheld cookie form
- The streusel topping adds this incredible buttery crunch that makes people pause and ask what exactly makes these so special
02 -
- Overmixing the dough after adding flour makes these tough instead of tender so stop as soon as the flour streaks disappear
- Room temperature ingredients mix together more evenly so set out your butter and egg about 30 minutes before starting
03 -
- If using frozen blueberries toss them in a tablespoon of flour before folding in to prevent them from sinking to the bottom
- The streusel can be made ahead and stored in the refrigerator for up to a week