Description
A hybrid dessert combining the flavor of a blueberry muffin with the texture of a soft cookie, finished with a buttery cinnamon streusel topping.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup cold unsalted butter, cubed (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350F (175C) and line two baking sheets with parchment paper.
- In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, and cinnamon. Cut in the cold butter with a fork until coarse crumbs form. Refrigerate while preparing the dough.
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in the egg, vanilla extract, and lemon zest until well combined.
- Whisk together 2 cups flour, cornstarch, baking powder, and salt. Gradually mix the dry ingredients into the wet batter on low speed until just combined.
- Toss the fresh blueberries in a small amount of flour, then gently fold them into the dough with a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Press a pinch of the chilled streusel topping onto each cookie mound.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American