Description
Perfectly soft cookies that combine the beloved flavors of blueberry muffins with a buttery, cinnamon streusel topping. Each bite delivers bursts of fresh blueberries and swirls of sweet jam for a delightful treat that’s ideal for breakfast or dessert.
Ingredients
Scale
- For the Cookies:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1/3 cup blueberry jam
- For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Prepare the Streusel Topping
- In a bowl, combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Use a fork or pastry cutter to work the butter into the dry ingredients until the mixture resembles pea-sized crumbs. This creates the perfect crumbly texture that will give your cookies that classic muffin-top feel. Place the streusel in the refrigerator while you prepare the cookie dough to keep the butter cold.
- Create the Cookie Base
- In a large bowl, beat the softened butter with both brown and granulated sugars until the mixture becomes light and fluffy, about 2-3 minutes. This step incorporates air into the dough for a softer texture. Add the egg and vanilla extract, beating until fully incorporated and smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Overmixing will develop the gluten in the flour and result in tough cookies, so stop mixing as soon as no dry streaks remain.
- Add the Blueberries
- Very gently fold the fresh blueberries into the dough using a spatula. Move slowly and carefully to prevent breaking the berries, which would cause color bleeding throughout the dough. The goal is to keep the blueberries whole for bursts of flavor when eating.
- Form and Top the Cookies
- Scoop rounded portions of dough onto a parchment-lined baking sheet, leaving ample space between each cookie for spreading. Using a spoon or piping bag, add a small dollop of blueberry jam to the center of each dough round. With a knife or toothpick, gently swirl the jam into the surface of the dough without fully incorporating it.
- Add Streusel and Prepare for Baking
- Remove the prepared streusel from the refrigerator and generously sprinkle it over each cookie, gently pressing the crumbs into the dough so they adhere during baking. The cold streusel will maintain its texture and create that signature muffin-top appearance.
- Bake to Perfection
- Bake the cookies in a preheated 375°F oven for 12-15 minutes. You’re looking for cookies with lightly golden edges but still soft centers. They may seem slightly underdone in the middle, but they will continue to set as they cool while maintaining their moist, cake-like texture.
- Cool and Enjoy
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack. These cookies are particularly delicious when served slightly warm with a glass of cold milk for dipping, enhancing their comfort-food appeal.
Notes
- For best results, use fresh blueberries rather than frozen to avoid excess moisture in the dough.
- If fresh blueberries aren’t available, frozen ones can work, but don’t thaw them first—add them to the dough while still frozen.
- The cookies will remain fresh in an airtight container at room temperature for up to 3 days or can be frozen for up to 3 months.
- For a lemon-blueberry variation, add 1 tablespoon of lemon zest to the cookie dough.
- The streusel topping can be made ahead and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg