The Mellow Baker
Blueberry Streusel Cookie AKA Muffin-Top Cookie
A match made in heaven: blueberry and streusel, the two are practically begging to be made into this muffin-top inspired cookie.
Active Time: 20 Minutes, Total Time: 45 Minutes
Late last night I was inspired by Christina Tosi's Blueberries & Cream cookie,
a dream for the breakfast-obsessed like myself, I needed to try it right away.
But while scrolling through baking blogs, I found SO many bakers struggling
to recreate Tosi's cookies from her own recipe. I couldn't sleep, becoming too
excited to adapt this recipe into one ANY home baker could make in an hour.
My Blueberry Streusel Cookies stick to basic household ingredients, with the
exception of dried blueberries, and a touch of butter extract if desired..
This is a small batch recipe for 8 large cookies that can easily be doubled!
I have no shame in using Walmart Great Value dried blueberries for this recipe (food judgment has no place in the mellow baker's world!) at less than $1.00 an ounce, they are so much cheaper than other brands. I also found that the Great Value brand is less dry - lending to a slightly plumper berry, and more muffin-top like cookie!
1 stick (1/2 cup) salted butter
1 large egg at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark will do)
1 teaspoon vanilla extract
1/2 teaspoon butter extract (if desired, enhances the breakfast flavor!)
1 1/2 cups all purpose flour (271.5 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup dried blueberries (not freeze-dried)
1/4 cup all purpose flour
2 tablespoons sugar
1 tablespoon softened butter
Preheat oven to 375 F and prepare 2 baking sheets with parchment paper.
Combine flour, baking soda, and baking powder for the dough in a medium bowl and set aside.
Beat softened butter and both sugars until light and fluffy, about 3 minutes. Use a whisk if you do not have a hand mixer. Scrape down sides of the bowl, add the egg and continue beating until smooth, then add both extracts (if using), beating until well combined.
Slowing mix in your dry ingredients in increments, until a nice dough forms. I continue to use my hand mixer for this segment, if you do not have one, switch over to a spatula or wooden spoon.
Add dried blueberries and fold to evenly distribute, do not over mix now.
Roll dough into 8 1/4 cup balls (you could certainly do smaller, if you like), and set on a plate in the fridge while the streusel is prepared.
In a small bowl, combine all streusel ingredients and mix with a fork until coarse crumbs form.
Roll the top and sides of each ball in streusel topping, coating generously, place 4 balls on each tray. Gently flatten each ball with your palm or a spatula, no need to thin them out, just compress the dome shape down. Sprinkle more streusel crumbs on top. You're welcome to adjust the streusel here, these cookies are sweet as is!
Bake for 10-13 minutes, rotating pans from back to front and top to bottom halfway through.
Let the cookies rest for 5-10 minutes on the tray, I usually sprinkle extra streusel topping on now because I think it is the BEST part.
Transfer to a cooling rack and cool completely before storing in an airtight container for 2-3 days.