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Blueberry muffin cookies are a delightful fusion that brings together the best of both worlds: the soft, cake-like texture of a muffin and the convenient, handheld form of a cookie. Imagine biting into a warm, chewy cookie that bursts with juicy blueberries, reminiscent of your favorite blueberry muffins, all while being easy to make and perfect for any occasion. Whether you're hosting a brunch, packing a school lunch, or simply indulging in a sweet treat with your afternoon coffee, these blueberry muffin cookies are sure to impress.

Blueberry Muffin Cookies with Streusel Topping

Indulge in the delightful fusion of blueberry muffins and cookies with these soft and chewy blueberry muffin cookies topped with a crunchy streusel. Perfect for any occasion, these cookies feature juicy blueberries and a rich flavor that will impress your guests or brighten your day. With a step-by-step guide to help you succeed in baking, this recipe combines convenience and taste, making it a must-try treat for your family and friends. Get ready to enjoy a delightful experience with every bite!
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Ingredients
  

For the Cookies:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup fresh blueberries (or frozen, if out of season)

For the Streusel Topping:

1/4 cup all-purpose flour

1/4 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

2 tablespoons unsalted butter, melted

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

      Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Beat until combined.

        Incorporate Sour Cream: Mix in the sour cream until well blended.

          Combine Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the blueberries.

            Prepare the Streusel Topping: In a separate bowl, mix together the flour, oats, brown sugar, and cinnamon. Add the melted butter and mix until crumbly.

              Scoop Dough on Baking Sheet: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie (they will spread slightly while baking).

                Add Streusel Topping: Generously sprinkle the streusel topping over each cookie dough mound.

                  Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the tops are set.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious blueberry muffin cookies with a crunchy streusel topping!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies