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If you’re on the lookout for a delightful treat that perfectly marries the textures and flavors of cookies and muffins, look no further than blueberry muffin cookies with streusel topping. This innovative recipe is not only a feast for the senses but also a celebration of one of nature’s most beloved berries. Blueberries, with their vibrant color and sweet-tart flavor, have long been a staple in the world of baking, and their health benefits make them an even more appealing choice. Packed with antioxidants, vitamins, and minerals, blueberries are known to support heart health, improve brain function, and even promote healthy skin. This fusion of cookie and muffin is not just a tasty indulgence; it’s a wholesome option for any time of the day.

Blueberry Muffin Cookies with Streusel Topping

Discover the perfect blend of cookie and muffin with blueberry muffin cookies topped with crunchy streusel! This delicious recipe highlights the sweet-tart flavor of blueberries, offering a delightful treat that's as nutritious as it is tasty. Easy to prepare and customizable with your favorite mix-ins, these cookies are ideal for breakfast, snacks, or gatherings. Enjoy them warm with coffee or as a delightful dessert anytime!
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Ingredients
  

For the Cookies:

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries (you can use frozen, but don't thaw them)

1/2 teaspoon cinnamon (optional, for added flavor)

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup rolled oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

Instructions
 

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

    Make the Cookie Dough:

      - In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

            - Gently fold in the blueberries, taking care not to crush them.

              Prepare the Streusel Topping:

                - In a small bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and melted butter until crumbly. Set aside.

                  Form the Cookies:

                    - Using a cookie scoop or tablespoon, drop cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

                      Add the Streusel Topping:

                        - Generously sprinkle the streusel topping over each cookie dough mound, ensuring they are well covered.

                          Bake the Cookies:

                            - Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set. Be careful not to overbake.

                              Cool and Serve:

                                - Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies