Streusel Blueberry Muffin Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1/2 cup butter, softened
02 -
1/2 cup brown sugar
03 -
1/4 cup granulated sugar
04 -
1 egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon salt
09 -
1 cup fresh blueberries
10 -
1/3 cup blueberry jam
→ For the Streusel Topping
11 -
1/3 cup all-purpose flour
12 -
1/3 cup brown sugar
13 -
1/4 cup cold butter, cubed
14 -
1 teaspoon cinnamon
15 -
1/4 teaspoon salt
# Instructions:
01 -
Combine flour, brown sugar, cold cubed butter, cinnamon and salt in a bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until pea-sized crumbs form. Refrigerate while making the cookie dough.
02 -
In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla.
03 -
Whisk together flour, baking powder and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
04 -
Very gently fold in the fresh blueberries, trying not to break them up too much.
05 -
Portion out rounds of dough and place them spaced apart on a parchment-lined baking sheet. Use a spoon or piping bag to dollop some blueberry jam onto the tops of each dough round, then use a knife or toothpick to gently swirl it into the tops.
06 -
Remove the streusel from the fridge and generously top each dough round with streusel crumbs, gently pressing them in.
07 -
Bake at 375°F for 12-15 minutes, until lightly golden but still quite soft in the middles.
08 -
Allow to cool completely before enjoying. These are phenomenal served slightly warm with a glass of cold milk to dunk them into.
# Notes:
01 -
It's important to chill the streusel topping while preparing the cookie dough
02 -
Handle the blueberries very gently to avoid crushing them
03 -
These cookies should be soft in the middle, so be careful not to overbake