Blueberry Muffin Cookies Streusel (Printable Version)
# What You’ll Need:
→ Cookies
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup brown sugar
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
1 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/4 tsp salt
10 -
1 cup fresh or frozen blueberries
→ Streusel Topping
11 -
1/4 cup granulated sugar
12 -
2 tbsp all-purpose flour
13 -
2 tbsp unsalted butter, cold and cubed
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a small bowl, combine sugar and flour. Add cold, cubed butter and use a fork to mix until crumbly. Set aside.
03 -
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla until combined.
04 -
In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture, mixing until just combined. Gently fold in blueberries.
05 -
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each cookie.
06 -
Sprinkle streusel topping generously over each cookie.
07 -
Bake for 12-15 minutes, or until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
# Additional Notes:
01 -
For frozen blueberries, do not thaw before adding to dough to prevent excess moisture.
02 -
Store cookies in an airtight container at room temperature for up to 3 days.
03 -
Streusel can be prepared ahead and refrigerated until use.