Love blueberry muffins? Try baking these blueberry streusel cookies

There's a little spoonful of jam tucked into the centre of these blueberry streusel cookies. Photo by Karen Gordon

Article content

If you’re the person who always goes for the top of the blueberry muffin first, this cookie is for you.

Article content

I had a very specific cookie in my head when I started testing this recipe. Crisp around the edges, soft and chewy in the middle, loaded with blueberries and finished with a buttery, crunchy streusel. Five batches later, I finally got there.

Article content

Article content

Basically, I took my favourite part of a blueberry muffin and turned it into a cookie. Fresh blueberries soften and get all jammy as the cookies bake, there’s a little spoonful of blueberry jam tucked into the centre, and the raw cane sugar gives the streusel the best crunch. And yes, it was absolutely worth making five batches.

Article content

Article content

Here are a few tips to help you perfect your recipe.

Article content

Article content

Do not use frozen blueberries as they will turn the dough blue. Instead, select small, firm fresh berries. The smaller berries are less likely to burst while you fold them into the dough and will soften and become delicious little jammy pockets.

Article content

Dry the berries well after washing. Wet berries add extra moisture to the dough, making the cookies mushy.

Article content

Do not stir the blueberry jam directly into the dough. It can quickly tint the entire batch blue.

Article content

Instead, add a teaspoon of jam to the centre of each cookie as you scoop the dough. It does not need to be perfectly sealed. A little jam bubbling out while the cookies bake makes them look gourmet.

Article content

Blueberry Streusel Muffin Cookies

Article content

Ingredients for cookies

Article content

1 cup (227g) butter

Article content

1 cup (200g) granulated sugar

Article content

½ cup (100g) packed light brown sugar

Article content

2 large eggs, room temperature

Article content

2 tsp. vanilla extract

Article content

zest of 1 lemon (or ¼ tsp lemon extract)

Article content

3½ cups (420g) all purpose flour

Article content

3 tsp. baking powder

Article content

1 tsp. baking soda

Article content

2 cups (210g) fresh blueberries

Article content

½ cup (120g) blueberry jam (or preserves)

Article content

Ingredients for streusel

Article content

Article content

⅓ cup (76g) butter, melted

Article content

Article content

½ cup (100g) brown sugar

Article content

⅓ cup (66g) raw cane sugar (or sparkling sugar)

Article content

1¼ cup (150g) all purpose flour

Article content

Instructions

Article content

Make the streusel.

Article content

In a medium bowl, combine the melted butter, brown sugar and raw cane sugar.

Article content

Add the flour and stir with a fork until the mixture forms coarse crumbs. Set aside while you prepare the cookie dough.

Article content

Make the cookies.

Article content

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Article content

In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.

Article content

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and creamy.

Article content

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and lemon zest.

Article content

Add the dry ingredients to the butter mixture and mix on low speed, just until the flour is incorporated. Do not overmix.

Article content

Gently fold in the blueberries by hand, taking care not to crush them.

Article content

Using a ¼-cup ice cream scoop, fill the scoop approximately one-third full with cookie dough. Add 1 tsp of blueberry jam to the centre, then cover with additional cookie dough until the scoop is filled to the rim. Make sure the jam is mostly enclosed by the dough.