Blueberry Muffin Cookies With Streusel Topping Recipe

Looking for a cookie recipe that combines the comforting flavors of a blueberry muffin with the satisfying crunch of a streusel topping? Look no further! These Blueberry Muffin Cookies With Streusel Topping are the perfect fusion of two beloved baked goods, making them a must-try for any home baker. Bursting with fresh blueberries, swirls of blueberry jam, and topped with a buttery cinnamon streusel, these cookies are soft, sweet, and utterly delicious. Ideal for breakfast, snack time, or dessert, they’re sure to become a new family favorite!

Ingredients for Blueberry Muffin Cookies

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

this RECIPE

Essential Kitchen Equipment

To make these delicious blueberry muffin cookies, you’ll need the following kitchen tools:

• Mixing bowls (small, medium, and large)
• Electric mixer or stand mixer
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Spoon or piping bag
• Knife or toothpick

Step-by-Step Preparation

1. Prepare the Streusel Topping

Start by making the streusel topping. In a small bowl, combine the flour, brown sugar, cold cubed butter, cinnamon, and salt. Use a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles pea-sized crumbs. This will give the topping its characteristic crumbly texture. Place the bowl in the refrigerator while you prepare the cookie dough to keep the butter cold, which is essential for a perfect streusel topping.

2. Mix the Cookie Dough

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. This step is crucial as it helps create a light and tender cookie texture. Add the egg and vanilla extract, and continue beating until well incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in tough cookies.

3. Add Blueberries and Swirl in Jam

Gently fold in the fresh blueberries, being careful not to break them up too much. This will ensure that the cookies have beautiful bursts of whole blueberries in every bite. Next, use a spoon or piping bag to dollop small amounts of blueberry jam onto the tops of each dough round. Use a knife or toothpick to gently swirl the jam into the dough for a visually appealing marbled effect.

Baking the Cookies

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Portion out the dough into rounds and space them apart on the baking sheet. Remove the streusel from the fridge and generously sprinkle it over the tops of each dough round, pressing lightly to help it adhere.

Bake the cookies for 12-15 minutes, or until they are lightly golden on the edges but still soft in the center. The key is to avoid overbaking to keep the cookies moist and tender.

Serving Suggestions

Serve these cookies slightly warm for the best experience, paired with a glass of cold milk or a cup of hot tea. For a more decadent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. These cookies are also a delightful addition to brunch tables, afternoon tea, or as a quick breakfast on the go!

Recipe Tips and Variations

• Use Frozen Blueberries: If fresh blueberries are not available, frozen blueberries work just as well. Make sure to add them straight from the freezer to avoid excess moisture in the dough.
• Add Zest: For a bright, citrusy twist, add a teaspoon of lemon zest to the cookie dough.
• Swap Jams: Feel free to swap out blueberry jam for raspberry, strawberry, or any other favorite flavor.
• Make Them Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Common Mistakes to Avoid

• Overmixing the Dough: Mix the dough just until the ingredients are combined to avoid tough cookies.
• Overbaking the Cookies: Keep an eye on the cookies while baking, as they should be slightly soft in the center when done. Overbaking can result in dry cookies.
• Not Chilling the Streusel Topping: Ensure the streusel topping is kept cold until just before baking to achieve the perfect crumbly texture.

Storage and Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. You can also freeze these cookies in a freezer-safe container or bag for up to 3 months. To enjoy, thaw at room temperature and warm them up in the oven or microwave for a freshly baked taste.

FAQs About Blueberry Muffin Cookies

Q: Can I use other fruits instead of blueberries?
A: Absolutely! You can use raspberries, chopped strawberries, or even diced peaches. Just be mindful of the moisture content of the fruit.

Q: How do I prevent the cookies from spreading too much?
A: Make sure your dough is not too warm before baking. You can chill the dough in the refrigerator for 20-30 minutes if needed to help the cookies hold their shape.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and store it in the refrigerator for up to 2 days. When ready to bake, simply portion out the dough, add the jam and streusel topping, and bake as directed.

Conclusion

These Blueberry Muffin Cookies With Streusel Topping offer a delicious twist on classic cookies, perfect for any occasion. They’re easy to make, bursting with flavor, and sure to impress friends and family. Give this recipe a try and enjoy the delightful combination of blueberry muffins and cookies in every bite!

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