Blueberry Muffin Cookies

Ingredients (~6-7 large cookies)

For the Streusel Topping

• 1/4 cup packed brown sugar
• 1/4 cup + 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon Kosher salt
• 2 tablespoons unsalted butter, cold and cubed

For the Cookies

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Kosher salt
• 1/2 cup (about 3 oz) fresh blueberries
• 1/2 to 1 teaspoon lemon juice
• 1/2 to 1 tablespoon granulated sugar

Make the Streusel

First, make the streusel so it’s ready. In a small bowl, combine the brown sugar, all-purpose flour, cinnamon, and salt.

Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like small, pea-sized crumbles.

Set the streusel aside.

Brown the Butter

Place the 1/2 cup (1 stick) of butter in a light-colored skillet over medium heat.

Stir the butter constantly as it melts. It will foam up, then the sizzling will quiet down. Continue stirring until you see golden-brown flecks at the bottom and it smells nutty.

Remove the pan from the heat immediately and pour the browned butter into a large mixing bowl (or the bowl of your stand mixer) to cool slightly.

Make the Cookie Dough

Set your oven to 400F. Line a baking sheet with parchment paper.

To the bowl with the browned butter, add the granulated sugar and brown sugar. Beat with a mixer for ~3 minutes; this helps cool the butter.

Add the egg and vanilla extract, and mix until they are well combined.

In a separate, medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.

With the mixer on low, add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix the dough.

Cook the Blueberries

In a small saucepan, combine the fresh blueberries, lemon juice, and sugar.

Warm the mixture over medium-low heat for just a few minutes. You only want the berries to start to burst and release some liquid; you do not want them to break down completely into a sauce.

Let the blueberry mixture cool slightly.

Assemble and Bake the Cookies

Gently fold the cooled blueberry mixture into the cookie dough. You want swirls of blueberry, so do not mix it completely.

Scoop the dough into large portions, about 3 tablespoons (or 1.5 oz) each. Place them on the prepared baking sheet with plenty of room to spread.

Spoon about 1 tablespoon of the streusel on top of each dough ball, pressing it down slightly so it sticks.

Bake for ~12-13 minutes. The edges will be golden-brown, but the centers will look just set.