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Blueberry Muffin Cookies

Deliciously soft cookies that capture the essence of blueberry muffins, featuring a tender crumb and bursts of fruit, all topped with a crunchy streusel.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup butter, softened Make sure the butter is at room temperature.
  • 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 Helps keep cookies soft.
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fresh blueberries, washed and dried Keep them dry to avoid sogginess.
  • 1 to 1.5 tbsp blueberry jam For swirling into the dough.
For the Streusel Topping
  • 3 tbsp butter Softened.
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/3 cup flour
  • a pinch salt
  • a pinch cinnamon

Method
 

Preparation
  1. Make the streusel topping: Combine all streusel ingredients in a bowl until crumbly and set aside.
  2. Preheat oven to 350°F and line a baking sheet with parchment paper.
  3. Cream butter, granulated sugar, and brown sugar until light and creamy.
  4. Add egg and vanilla extract, mixing until smooth.
  5. Mix in flour, corn starch, baking powder, baking soda, and salt gently, then fold in blueberries.
  6. Add dollops of blueberry jam and swirl gently.
  7. Scoop 8 cookie dough balls onto the baking sheet and top with streusel.
Baking
  1. Bake for 13-14 minutes and let cool for 15-20 minutes on the baking sheet before handling.

Notes

Serve slightly warm; the streusel should remain tender-crisp atop a yielding interior. Store in an airtight container layered with parchment to protect the streusel. They keep well for 2 days at room temperature and up to 5 days in the fridge. Rewarm briefly in the oven or microwave for a refreshing taste.