Since Spring is swiftly approaching in a few weeks, I can finally share this recipe. I don`t know about you, but I always eat blueberry muffins with streusel toppings. The streusel topping on muffins are my favorite part about eating muffins. Why not just make cookies that taste just like those muffin tops?
Even though blueberries aren`t in season yet, don`t fret. These cookies are made with frozen wild blueberries. Fresh fruits are always favorable to many, but personally, I love baking with frozen blueberries more than I do with fresh blueberries. Wild blueberries, especially, since they are smaller (less water content) and they still have the blueberry taste.
It may not be the season for sweet, plump, fruits yet, but you can get a little sneak peak of them with these delicious cookies! I mean, streusel + cookies! Do I need to say more? Nope.
How about one more picture?
Blueberry Streusel Muffin Cookies
Ingredients:
Blueberry Cookies:
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½ cup unsalted butter, sliced
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1 ¾ cups all purpose flour
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½ teaspoon baking powder
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¾ teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup brown sugar, packed
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 tablespoon milk
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¾ cup frozen wild blueberries, tossed in 1teaspoon of flour
Streusel Topping:
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1/3 cup brown sugar
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2 tablespoons granulated sugar
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dash teaspoon ground cinnamon
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dash teaspoon salt
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2/3 cup all purpose flour
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3 tablespoons unsalted butter, cold and cubed
Directions:
Blueberry Cookies:
1.
Line baking sheet(s) with parchment paper, or baking mat.
2.
In a small saucepan, brown your butter: Over medium heat, melt the
butter. Whisking frequently, let the butter turn into an amber color. It will
foam a little. Once it subsides and brown specks appears at the bottom of the
pan, it will begin to have a nutty aroma. Once butter turns a light golden
brown color, transfer to a bowl to cool. (I
stick it in the freezer to make it cool faster, stir occasionally.)
3.
In a medium bowl, whisk together flour , baking powder, ground cinnamon,
and salt well. Set aside.
4.
In a bowl with electric mixer, combine brown butter and sugar.
5.
Add egg and vanilla extract and combine well.
6.
Gradually add flour mixture until combined.
7.
Add milk and mix to combine.
8.
Using a rubber spatula, carefully fold in the blueberries.
9.
Chill dough in freezer for 15-30 minutes.
Streusel Topping:
10.
While dough is in the freezer, make the streusel topping: In a medium
bowl, whisk together sugars, cinnamon, salt, and flour.
11.
Using a pastry cutter or the back of a fork, cut butter into mixture
until coarse crumbs form. Refrigerate until ready to bake.
12.
Preheat oven to 375°F.
13.
Using a cookie scoop, scoop cookie dough and space them about 2 inches
apart on baking sheet.
14.
Make a small dent at the top of each cookie. Spoon about 1 tablespoon of
streusel on top of each cookie. Sprinkle and lightly press streusel all around
cookies.
15.
Bake for 10-13 minutes, or until edges are lightly golden.
16.
Let cookies sit on baking sheet for 5-8 minutes. Remove and allow
cookies to cool completely on cooling rack.
*Notes:
-
You will have streusel leftover.
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DO NOT thaw blueberries! For best results, use wild blueberries (very
small in size compared to regular blueberries).
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Baking time: Baked around 10 min, insides are softer/chewier, more like
a muffin. Bake around 13 min will yield crispier cookies (my preference).
