Description
Delicious Blueberry Muffin Cookies that blend the flavors of blueberry muffins with the chewiness of cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/3 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the blueberries gently.
- Mix the brown sugar, oats, and cinnamon in a small bowl for the streusel topping.
- Drop spoonfuls of cookie dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg