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Blueberry Muffin Cookies with Streusel Topping

Blueberry Muffin Cookies with Streusel Topping to Savor

Delightful Blueberry Muffin Cookies with Streusel Topping combining the best of muffins and cookies, perfect for any dietary needs.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup Butter softened, can use vegan butter
  • 1/2 cup Brown Sugar can use coconut sugar
  • 1/4 cup Granulated Sugar substitute with stevia or erythritol for low-sugar
  • 1 piece Egg can substitute with a flax egg
  • 1 teaspoon Vanilla Extract use pure vanilla for best results
  • 1 1/2 cups All-Purpose Flour can use almond flour for gluten-free
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1/2 teaspoon Salt sea salt preferred
  • 1 cup Fresh Blueberries frozen can be used, adjust baking time
  • 1/4 cup Blueberry Jam can substitute with less sugar or different fruit jam
For the Streusel Topping
  • 1 cup All-Purpose Flour or whole wheat flour for nuttier flavor
  • 1/2 cup Brown Sugar light or dark works
  • 1/4 cup Cold Butter chilled for right texture
  • 1 teaspoon Cinnamon can mix in nutmeg
  • 1 pinch Salt a little goes a long way

Equipment

  • mixing bowl
  • Baking sheet
  • whisk
  • Pastry cutter
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold butter, 1 teaspoon cinnamon, and a pinch of salt. Mix until the mixture resembles coarse crumbs and refrigerate.
  2. In a large bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. Add 1 egg and 1 teaspoon vanilla extract, mixing thoroughly.
  3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually fold this into your wet ingredients.
  4. Gently fold in 1 cup of fresh blueberries, avoiding breaking them.
  5. Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spaced apart. Add a spoonful of blueberry jam to the center and swirl.
  6. Sprinkle chilled streusel over each cookie mound and press lightly to adhere.
  7. Preheat oven to 375°F (190°C) and bake cookies for 12-15 minutes until edges are golden.
  8. After baking, cool cookies on a baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Important to use room temperature ingredients for better texture, and avoid overmixing to keep cookies soft. Watch bake time for perfect consistency.

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