Muffin Mix Blueberry Streusel Cookies
These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 16 -18
Author: Hayley Parker, The Domestic Rebel
- 1 box blueberry muffin mix I used Krusteaz
- 3/4 cup old-fashioned oats not instant
- 1/3 cup + 2 Tbsp canola or vegetable oil
- 1/4 cup brown sugar
- 1 egg beaten
- 2 Tbsp milk
- FOR LEMON BUTTER GLAZE:
- 1½ cups powdered sugar
- 2 Tbsp melted butter
- 1/2 tsp lemon peel
- 2 tsp lemon juice
- 1-2 Tbsp milk
Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
Meanwhile, make your glaze. Combine all the glaze ingredients except for the milk together in a bowl, only using milk if needed, until smooth and pourable. Glaze the tops of the cookies and let set, about 10 minutes. Then serve!