Muffin Mix Blueberry Streusel Cookies

Muffin Mix Blueberry Streusel Cookies

Healthy, delicate, fruity and delectable, you'll cherish these pillowy treats! I cherish that they taste simply like an extremely healthy blueberry biscuit yet with that scrumptious streusel-y disintegrate all through, gratitude to the oats and dark colored sugar. It truly improves these treats and includes extraordinary surface and flavor.

One of nowadays, Mannie will quit woofing – I trust. Meanwhile, I make my family adequate treats since they endure his unremitting talking. One of the ongoing treats I made were these Blueberry Streusel Cookies. They're jam-pressed with flavor and taste simply like blueberry biscuits since, well, it's made with blueberry biscuit blend. I knooooow – biscuit blend in treats? Yet, it absolutely works.

These Blueberry Streusel Cookies are so great, you won't realize they originated from boxed biscuit blend! Generous, delicate cushions of succulent blueberry goodness, they're easy to make and are incredible for breakfast as well!

This formula precedes you as a chronicled formula I urgently expected to reshoot. I'm so happy I did in light of the fact that damn. These treats are worth plunge bombarding.

These healthy, delicate and pillowy Blueberry Streusel Cookies taste simply like blueberry biscuit best and couldn't be less complex to make!

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Muffin Mix Blueberry Streusel Cookies


  • 1 box blueberry muffin mix (I used Krusteaz)
  • ¾ cup old-fashioned oats (not instant)
  • ⅓ cup + 2 Tbsp canola or vegetable oil
  • ¼ cup brown sugar
  • 1 egg, beaten
  • 2 Tbsp milk


  • 1 &1/2 cups powdered sugar
  • 2 Tbsp melted butter
  • ½ tsp lemon peel
  • 2 tsp lemon juice
  • 1-2 Tbsp milk


  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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!

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