Blueberry Muffin Cookies


For The Cookies

1 1/2 cup unsalted butter, room temperature

2 1/4 cup granulated sugar

3 egg, room temperature

6 teaspoon vanilla extract

5 1/4 cup all purpose flour

3 tablespoon milk

1 1/2 teaspoon salt

2 1/4 teaspoon baking powder

3/4 teaspoon baking soda

3 3/4 cup blueberries

12 tablespoon blueberry jam

For the Streusel Topping

9 tablespoon butter, room temperature

6 tablespoon brown sugar

6 tablespoon granulated sugar

1 cup flour

pinch salt

For The Cookies

Preheat your oven to 350 line a cookie sheet with parchment paper, set aside.

Beat butter and sugar until light and airy, for about 2 minutes.

Use a rubber spatula to scrape down the sides of the bowl and add egg and vanilla.

Beat until smooth and fluffy, for about 2 minutes.

Add flour, baking powder, baking soda and salt.

Mix on low speed, gradually increasing to high.

Mix until no streaks of flour remain.

Add the milk and mix until combined, and do not over mix.

Gently fold in the blueberries.

Drop the jam into your dough and fold the dough a few times to distribute.

Do not fold it too many times-you want big ribbons of jam!

For the Streusel Topping

In a separate bowl, combine all the ingredients for the streusel topping and use a fork to mixture until crumbly and clumping together.

Use a 1.5 Oz. cookie scoop to scoop out the dough onto your prepared baking sheet.

Top with a heaping spoonful of the streusel topping, really pressing it into the dough.

Bake the cookies for 12 to 15 minutes or until the edges are set, but the centers are still a little doughy.

Allow to cool completely before eating. Enjoy!
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