Blueberry Muffin Cookies With Streusel (Printable)

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, unthawed

→ 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter and rub together with fingers or fork until crumbly. Set aside.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
05 - Beat in egg and vanilla extract until fully combined.
06 - Add dry ingredients to butter mixture in two additions, alternating with milk. Mix until just incorporated, being careful not to overmix.
07 - Gently fold blueberries into the batter.
08 - Scoop approximately 2 tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
09 - Generously sprinkle streusel topping over each cookie mound.
10 - Bake for 13-15 minutes until edges are set and tops are lightly golden.
11 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They capture everything wonderful about blueberry muffins but in handheld cookie form
  • The streusel topping creates this incredible buttery crunch that makes them impossible to stop eating
02 -
  • Overmixing the dough will make these tough instead of tender, so stop as soon as the flour disappears
  • Room temperature ingredients combine more evenly, so pull your butter and egg out about 30 minutes before starting
03 -
  • Chill the dough for 30 minutes if your kitchen is warm, this keeps them from spreading too much
  • Press the streusel firmly onto the cookies so it doesnt all fall off during baking

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