Blueberry Muffin Top Crumble Cookies
These Blueberry Muffin Top Crumble Cookies are soft, crumbly, and bursting with juicy blueberries and warm cinnamon. Perfect for breakfast or a sweet snack!
Servings: 12 servings
Ingredients
- 1 cup all-purpose flour
- 0.5 cup rolled oats
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.5 teaspoon cinnamon
- 0.25 cup chopped walnuts or pecans optional
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure out all your ingredients to have them ready.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cinnamon to evenly distribute the leavening agents and spices.
Step 3: Cream Butter and Sugars
- In a large bowl, use an electric mixer or a sturdy whisk to cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Egg and Vanilla
- Beat in the egg and vanilla extract to the creamed butter and sugar mixture until fully combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender.
Step 6: Fold in Blueberries and Nuts
- Gently fold in the fresh blueberries and chopped nuts (if using), taking care not to crush the berries.
Step 7: Scoop and Shape
- Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, forming that characteristic muffin top shape.
Step 8: Bake
- Bake in your preheated oven for 10-12 minutes or until the edges are golden brown and the centers are set.
Step 9: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature!
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Cooling Rack
Notes
- For a dairy-free version, substitute butter with coconut oil or your preferred plant-based spread.
- Use frozen blueberries directly without thawing, but fold gently to avoid turning the dough blue.
- Sprinkle coarse sugar on top before baking for extra texture and sparkle.
- Lightly toss blueberries in flour before folding to prevent sinking.
- Do not flatten dough balls before baking to maintain the muffin top shape.