Blueberry Muffin Cookies Streusel (Printable Version)
Tender cookies loaded with juicy blueberries and sweet jam, topped with cinnamon sugar streusel that crisps on top. They're like muffin tops, but even better!
# What You'll Need:
→ For the Cookies
01 -
1/3 cup blueberry jam
02 -
1 cup fresh blueberries
03 -
1/2 teaspoon salt
04 -
2 teaspoons baking powder
05 -
1 1/2 cups all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
1 egg, let it sit out until it's not cold
08 -
1/4 cup sugar
09 -
1/2 cup packed brown sugar
10 -
1/2 cup butter, let it get soft
→ For the Streusel Topping
11 -
1/4 teaspoon salt
12 -
1 teaspoon cinnamon
13 -
1/4 cup butter, cold and cut into pieces
14 -
1/3 cup brown sugar
15 -
1/3 cup all-purpose flour
# Steps to Follow:
01 -
Don’t dig in right away. Let them chill out until cool. These are next-level when they’re just a tiny bit warm and you dip them in a cold glass of milk.
02 -
Bake them at 375°F for 12 to 15 minutes. They’ll be golden on the outside but you want those middles to stay gooey.
03 -
Take the crumbly topping from the fridge. Sprinkle a good amount over each dough blob and gently pat it in so it sticks.
04 -
Scoop out balls of dough and plop them onto a sheet lined with parchment. Squeeze a little blueberry jam on top with a spoon or piping bag. Swirl it around the top using a toothpick or knife.
05 -
Carefully mix in the blueberries by hand, trying not to squish them.
06 -
Mix together the flour, baking powder, and salt in another bowl. Slowly stir this into your wet mix. Don’t worry about a perfect blend and don’t overmix.
07 -
Grab a big bowl. Beat the softened butter, brown sugar, and granulated sugar until the mix is fluffy and pale. Toss in the egg and a splash of vanilla and beat again.
08 -
In a bowl, toss together flour, brown sugar, cinnamon, salt, and the cold chopped butter. Use a fork or pastry blender and work the butter in until everything’s crumbly like little pebbles. Put this in the fridge so it stays cold while you prep the cookie dough.
# Additional Notes:
01 -
Let the crumbly streusel topping chill so it holds up while you put together the dough
02 -
Be super gentle with blueberries so they don't get smashed
03 -
These will turn out soft inside, so easy does it — don’t leave them in too long