Blueberry Streusel Muffin Cookies
This recipe is a near identical copy of Broma Bakery’s blueberry muffin cookies except for a few tweaks I made to the flour and preparation process. I highly recommend you check on some of their other stuff - I have so much bookmarked to try from that baker.
These cookies are more the texture of a buttery muffin top and will be soft - so if you’re looking for something crunchy, this is not the recipe for you. If you had another fruit in your fridge that you needed to use up, I think the blueberries could easily be substituted for blackberries, raspberries, or banana, though I haven’t tested them yet.
INGREDIENTS YOU WILL NEED:
For streusel:
Kosher salt - 1/4 tsp
Brown sugar - 2 1/2 tbsp
White sugar - 2 tbsp
AP flour - 1/2 cup
Butter - 3 tbsp (room temp)
For cookies:
Butter - 1/2 cup (room temp)
White sugar - 3/4 cup
Baking powder - 3/4 tsp
Baking soda - 1/4 tsp
Egg - 1 (room temp)
Vanilla extract - 2 tsp
AP flour - 2 cups
Milk - 1 1/2 tbsp
Fresh blueberries - 1 cup (do not use frozen fruit or the dough will be different)
Blueberry jam - 4 tbsp
Kosher salt - 1/2 tsp
UTENSILS I’D SUGGEST HAVING:
Stand mixer (or hand mixer)
Spatula - for dough
Fork - for streusel
Cookie scoop - 1.5 oz scoop is what I used
Cookie sheet
Parchment paper
Measuring cup
Sifter - for dry ingredients
Medium bowl - for dry ingredients
Small bowl - for streusel topping
ORDER OF OPERATIONS:
Beat together butter and sugar before adding the rest of the liquid ingredients
Add dry ingredients, berries, and jam carefully
Freeze cookie dough
Make streusel while they are freezing
Add streusel to, bake, then cool cookies
INSTRUCTIONS:
Preheat? Yes - 350 degrees F (180 C)
Line your cookie sheet with parchment paper
Add the paddle attachment to your stand mixer and beat the butter and sugar from the cookie ingredients together until light and airy on med-high speed (about 2 mins)
Scrape down the sides of the bowl using your spatula. Add the egg and vanilla extract and beat until smooth and fluffy on med-high speed (another 2 mins)
In a separated bowl, sift together flour, baking powder, baking soda, and salt. Spoon dry mix into the mixer bowl and mix until no streaks of flour remain. Add the milk and mix until combined do not overmix.
Tip: if you’re familiar with baking cookies, this mixture will seem dryer than you’re used to. It’s because the end result is more muffin-like - don’t worry, just go with it!
Remove the bowl from the mixer and use the spatula to gently fold in the blueberries. Drop the spoonfuls of jam into the dough and fold the dough a few times to distribute the jam
Tip: do not fold it too many times or you will have blue cookies! You’re looking for big ribbons of jam.
In a separate bowl, combine all the streusel ingredients and use a fork and your fingers to mix until it starts clumping together and resembles streusel.
Use your cookie scoop to scoop the dough onto the baking sheet. Sprinkle a good amount of streusel topping on each cookie, firmly pressing it into the dough.
Chill the cookies in the freezer for 20 mins or so to help hydrate the dough and meld the flavors together more. This step also helps prevent the cookies from spreading in the oven.
Bake your cookies for 15 minutes or until the cookies are set at the edges and a little doughy in the middle. Allow cookies to cool completely on the sheet before eating - they may be delicate and fragile until cooled if you try to take them off too quickly.
Enjoy!
