Blueberry Muffin Top Cookies

Tired of muffins, but craving the sweetness of baked blueberries, I came up with this recipe for blueberry muffin top cookies.  They combine the soft texture of muffins with the crisp caramelized sugar of cookies.  Delicious. Next time I'm going to add some oats for a bit more of a chewy texture.

Blueberry Muffin Top Cookies

2 1/4 c all purpose flour
1/2 c oat flour
2/3 c raw sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 c almond milk (real milk could be substituted, but I like the nutty undertone the almond milk adds)
1/2 c salted butter, melted (1 stick)
splash of vanilla
1 c fresh or frozen blueberries

for the streusal topping
1/4 c raw sugar
1/4 c all purpose flour
1/4 c oat flour
1/4 c oats
1/4 c butter, chilled but not solid (1/2 stick)

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.
Combine all the dry ingredients in one bowl and all the wet in another.  Stir until blended.  Add blueberries and fold in.  To make the topping, mix all the dry ingredients and cut in the butter until you have a crumby texture.
Spoon the batter onto the prepared parchment.  Sprinkle each cookie with topping.  Bake in preheated oven about 20 minutes or until the top bounces back when you poke it (don't poke a blueberry or a blob of topping, that will hurt) and the bottom is slightly browned.  Enjoy!  Best served warm and consumed the day you make them.