Description
Delicious blueberry muffin cookies with a chewy texture and a crumbly streusel topping, perfect for any occasion.
Ingredients
- 1/2 cup butter (softened)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tbsp corn starch
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh blueberries (washed and dried well)
- 1-1.5 tbsp blueberry jam
- For the streusel topping:
- 3 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/3 cup flour
- A pinch of salt
- A pinch of cinnamon
Instructions
- Prepare the streusel topping: In a mixing bowl, combine softened butter, brown sugar, granulated sugar, and flour. Mix in salt and cinnamon until crumbly. Set aside.
- Make the cookie dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until well blended. Beat in the egg and vanilla extract until combined.
- Combine dry ingredients: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Mix together: Gradually add dry ingredients to the wet ingredients, mixing until just combined. Gently fold in fresh blueberries and blueberry jam.
- Shape cookies: Use a cookie scoop to drop dollops of cookie dough onto a prepared baking sheet. Press a bit of the streusel topping on each cookie.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For best flavor, use fresh blueberries. Store leftovers in an airtight container for up to a week.