Blueberry Muffin Cookies with Streusel (Printable Page)
# What You Need:
→ Cookies
01 -
1/2 cup butter, softened
02 -
1/2 cup brown sugar
03 -
1/4 cup granulated sugar
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1 egg, room temperature
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp salt
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1 cup fresh blueberries
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1/3 cup blueberry jam
→ Streusel Topping
11 -
1/3 cup all-purpose flour
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1/3 cup brown sugar
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1/4 cup cold butter, cubed
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1 tsp cinnamon
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1/4 tsp salt
# How to Make It:
01 -
Combine the 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 the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla.
03 -
Whisk together the 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 of the 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 (190°C) 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.
# Helpful Tips:
01 -
For an extra touch, try adding a sprinkle of lemon zest to the dough for brightness.
02 -
These cookies pair wonderfully with a hot cup of tea or coffee.