Blueberry Muffin Streusel (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup unsalted butter, brought to room temperature
02 -
1/4 cup white sugar
03 -
1/2 cup packed light brown sugar
04 -
1 large egg, warmed to room temperature
05 -
1 teaspoon pure vanilla extract
06 -
1 1/2 cups plain flour (all-purpose)
07 -
1/2 teaspoon sea salt
08 -
2 teaspoons of a rising agent, like baking powder
09 -
1/3 cup blueberry preserve
10 -
1 cup of whole, fresh blueberries
→ Crumble Topping
11 -
1 teaspoon ground cinnamon
12 -
1/4 cup chilled butter, chopped into cubes
13 -
1/3 cup soft brown sugar
14 -
1/3 cup all-purpose flour
15 -
1/4 teaspoon salt
# Instructions:
01 -
Throw the flour, brown sugar, chilled butter chunks, cinnamon, and salt into a bowl. Mash and crumble the butter into the mix with a fork or cutter until it looks pebbly. Chill in the fridge while you prep the dough.
02 -
Using a bowl and mixer, cream the softened butter with the brown sugar and white sugar. Keep going for a couple of minutes until it’s fluffy and smooth. Pop in the vanilla and then the egg, blending until everything comes together.
03 -
In another bowl, mix together the flour, baking powder, and salt. Slowly add the dry stuff to the creamy butter mixture bit by bit until they’re just barely mixed in. Don’t overdo it!
04 -
Carefully fold in your fresh blueberries. Try to keep the berries whole while mixing lightly so they don’t get all squished.
05 -
Scoop out rounds of dough and space them on a baking tray lined with parchment. Add a swirl of blueberry preserve on top of each using a spoon or toothpick.
06 -
Pull the crumbly topping from the fridge and sprinkle a generous amount over each dough round. Gently press it into place.
07 -
Pop the tray into an oven preheated to 375°F and let the cookies bake for about 12 to 15 minutes. Look for light golden edges but soft centers.
08 -
Wait until the cookies are fully cooled off before serving. They’re awesome slightly warm with some cold milk for dipping!
# Notes:
01 -
Chill the crumble mix while you’re prepping the cookies.
02 -
Be gentle with the blueberries so they keep their shape.
03 -
Don’t overbake—these are best soft and a little gooey in the middle.