Description
Soft blueberry muffin cookies with jam swirls and crisp streusel. Easy bakery-style treat using fresh berries, perfect for breakfast or dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup fresh blueberries, washed and dried well
- 1 to 1 1/2 tablespoons blueberry jam
- Streusel Topping:
- 3 tablespoons unsalted butter, softened
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- 1 pinch fine salt
- 1 pinch ground cinnamon
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Make streusel by stirring softened butter, brown sugar, granulated sugar, flour, salt, and cinnamon together with a fork until large, crumbly clumps form; set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer for 2 to 3 minutes until light and creamy.
- Add egg and vanilla extract and mix until smooth and slightly thickened.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt, then add to the wet ingredients and mix on low just until no dry streaks remain.
- Gently fold in the blueberries with a spatula, taking care not to crush them.
- Drop small dollops of blueberry jam over the dough, then lightly swirl through with a butter knife or chopstick to create visible streaks without fully blending it in.
- Scoop 8 equal cookie mounds onto the prepared baking sheet, spacing them a few inches apart, and press a generous layer of streusel onto the top of each portion.
- Bake for 13 to 15 minutes, until the edges look set and lightly golden and the centers appear just baked but still soft.
- Cool cookies on the baking sheet for 15 to 20 minutes so they firm up before moving, then serve warm or at room temperature.
Notes
- Use fresh blueberries.
- Bake until edges are set and lightly golden.
- Allow cookies to cool on the sheet for 15 to 20 minutes before moving.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American