Description
Transform blueberry muffins into bite-sized cookies with a streusel topping. Moist, chewy, and bursting with blueberry flavor, these cookies offer a portable twist on classic breakfast treats. Perfect for bakers of all levels with simple, easy-to-follow steps.
Ingredients
1 box blueberry muffin mix (Krusteaz brand recommended)
3/4 cup old-fashioned oats
1/3 cup + 2 Tbsp canola or vegetable oil
1/4 cup packed brown sugar
2 large eggs
1/2 cup fresh or frozen blueberries (thawed if frozen)
1/2 cup granulated sugar (for streusel)
1/2 cup all-purpose flour (for streusel)
2 Tbsp melted canola or vegetable oil (for streusel)
1/4 cup chopped walnuts or pecans (optional, for streusel)
1/4 tsp ground cinnamon (for streusel)
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 Tbsp fresh lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, mix blueberry muffin mix, oats, brown sugar, and oil until crumbly. Add eggs and stir until dough forms.
Portion dough into 24 equal-sized balls. Place on prepared baking sheets, spacing 2 inches apart.
In a small bowl, combine streusel ingredients. Sprinkle mixture evenly over each dough ball.
Bake for 10-12 minutes until golden. Let cool slightly.
For the glaze: Mix butter, powdered sugar, and lemon juice until smooth. Drizzle over cooled cookies. Let glaze set before serving.
Notes
Avoid overbaking to maintain a moist center.
Substitute coconut oil for canola oil if preferred.
Store in an airtight container at room temperature for up to 2 days or freeze for 2 months.
- Prep Time: 20
- Cook Time: 12
- Category: Trend Recipes
- Method: Baking
- Cuisine: American