Description
Delight in these Blueberry Muffin Cookies, featuring a tender, moist cookie dough bursting with fresh blueberries and topped with a sweet crumbly streusel. Finished optionally with a light vanilla glaze, these cookies combine the best of a classic blueberry muffin and a soft cookie in every bite, perfect for breakfast or a satisfying snack.
Ingredients
Crumb Topping:
- ⅓ cup (43g) all-purpose flour, spooned and leveled
- ¼ cup (50g) granulated sugar
- 3 tbsp unsalted butter, melted and cooled
Blueberry Cookie Dough:
- 2 ¼ cups (290g) all-purpose flour, spooned and leveled
- 1 tbsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) vegetable oil
- 1 large egg, room temperature
- 2 tsp vanilla bean paste
- 1 ¼ cups (200g) fresh blueberries, washed, drained, and patted dry
Icing (Optional):
- ½ cup (65g) powdered sugar
- ½ tbsp water or milk
Instructions
- Prepare Crumb Topping: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, and melted cooled butter. Use a fork to mix until moistened and crumbly. Place the bowl in the fridge while you prepare the cookie dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer with the paddle attachment to cream the room temperature butter and granulated sugar on medium speed for 1-2 minutes until light and fluffy.
- Add Wet Ingredients: Add the vegetable oil, egg, and vanilla bean paste to the creamed butter and sugar. Whisk together thoroughly to combine.
- Combine Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet ingredients until you achieve a smooth, streak-free cookie dough.
- Fold in Blueberries: Gently fold in the fresh blueberries, making sure they’re dry to prevent them from sinking or bursting during baking. Take care to not bruise the berries.
- Portion Cookies: Using a large cookie scoop, portion out balls of dough approximately ¼ cup each (5-6 per batch) onto the prepared baking sheet, spacing them at least 3 inches apart.
- Add Crumb Topping: Remove the crumb topping from the fridge, break it into smaller chunks with a fork, then press about ½ heaping tablespoon onto the top of each cookie dough ball to adhere.
- Bake Cookies: Bake in the preheated oven’s center rack for 13-16 minutes, until cookies are puffed and lightly browned around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before applying icing or serving.
- Bake Remaining Batches: If baking in batches on the same sheet, allow the baking sheet to cool completely before adding more dough and topping to prevent spreading issues.
- Prepare Optional Icing: In a small bowl, whisk together powdered sugar and water or milk until smooth. Adjust thickness by adding more liquid or sugar as needed.
- Ice Cookies: Drizzle the icing over cooled cookies and serve for a sweet finishing touch.
Notes
- Ensure blueberries are well dried before folding into the dough to prevent excess moisture affecting the dough texture.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- Allow baking sheets to cool completely between batches for best cookie shape and texture.
- The optional icing can be adjusted for thickness to suit dipping or drizzling preferences.
- Cookie dough can be refrigerated for up to 24 hours before baking if desired.
