Blueberry Muffin Cookies
About this recipe
Introducing my delectable Blueberry Muffin Cookies, a delicious treat that captures the essence of homemade goodness with ease. Crafted entirely from scratch, this recipe brings the irresistible taste of freshly baked blueberry muffins right to your home kitchen.
At first glance, this Blueberry Muffin Cookies might appear complex, but fear not! It's designed to be effortlessly simple, perfect for both seasoned bakers and novices alike. The secret lies in its straightforward preparation and minimal fuss.
What sets these cookies apart is its charming crunchy streusel topping, reminiscent of the classic blueberry muffin. Each bite offers a delightful contrast of soft cake crumb and crunchy sweetness, evoking the cozy comfort of homemade baked goods.
For the base of our cookie, we use self-raising flour, which already contains a rising agent, ensuring a beautifully fluffy texture. However, if self-raising flour isn't available, fret not; simply substitute with plain flour and add a teaspoon of baking powder to achieve the same light and airy result.
To ensure those plump blueberries are evenly distributed throughout the cookie don't sink to the bottom, we recommend gently folding them into the flour mixture. This not only coats them but also prevents them from bursting during baking, creating pockets of juicy goodness in every slice.
As for baking logistics, here's a tip: skip lining the baking tray with parchment paper. Direct contact with the tray this encourages the cookie to spread evenly, preventing it from staying balled up. This results in a perfectly shaped cookie with a lovely golden crust.
In summary, our Blueberry Muffin Cookie offers the perfect blend of simplicity and indulgence. From its homemade charm to its irresistible taste and texture, it's sure to become a favorite in your repertoire of baked treats. So, roll up your sleeves, preheat that oven, and get ready to savor the delightful flavors of this delightful dessert.
Ingredients
Cookie Dough:
- 125g butter, melted
- 80g light brown sugar
- 100g caster sugar
- 260g self raising flour
- 1 egg
- 1 tbsp good quality vanilla paste
- 100g blueberries
Strusel Topping:
- 65g butter, melted
- 150g plain flour
- 50g granulated sugar
Ingredients
Instructions
For the Streusel Topping:
- In a medium bowl, mix together the sugar, flour and melted butter
- Using a fork, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily).
- Set aside.
For the Cookie Dough:
- In a large mixing bowl, combine the melted butter, light brown sugar, and caster sugar. Mix until well combined, it will resemble a loose paste.
- Beat in the egg and vanilla paste to loosen the texture and mix until smooth.
- Gradually add the self-raising flour and blueberries to the wet ingredients, mixing until a dough forms. Be careful not to overmix or squish the blueberries as this can effect the texture of your cookie.
- Use a cookie scoop to portion out the dough into balls, or weigh out 90-100g of dough for each cookie.
- Then take your steusel topping and squish it on top of your dough ball, it may take some force but pile it on as the steusel can be crumbly but you want a combination of large and small chunks so you get a great crunchy topping, for reference check the video.
- Additionally, you can add some extra blueberries on top of the dough (this just makes it look pretty!)
- Freeze the dough balls for about 30 minutes.
- In the last 10 mintues while the dough balls are freezing, preheat your oven to 180°C (356°F)
- On a non-stick baking sheet and transfer the chilled dough balls , leaving space between each one. I placed 4 on mine but this depends on the size of your sheets.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled tuck in and enjoy!
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