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Blueberry Streusel Muffin Cookies
Ingredients
Servings: 12 - 14
For the Cookie:
3/4 cup Olive Oil
1/4 cup Butter
1/2 cup Brown Sugar
1/2 cup Granulated Cane Sugar
1 large Egg
1 large Egg Yolk
2 tsp. Vanilla
2 1/2 cups Flour
1 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Salt
For the Streusel:
1/2 cup Brown Sugar
1/4 cup Flour
1 tsp. Ground Cinnamon
2 tbsp. Olive Oil, or melted Butter
Blueberry Jam or Fruit Preserves
Instructions
In the bowl of a stand mixer, beat the olive oil, butter, and sugars on medium speed for 2 minutes.
While mixing on medium speed, add in the eggs one-at-a-time. Stir in vanilla.
In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Add to mixing bowl.
Stir until well combined.
Separate the dough into 12-14 evenly-sized cookies. Make a well in the center of each to add a generous dollop of blueberry jam.
Chill in the fridge for 20 minutes.
Preheat oven to 350F. Line a baking pan with parchment paper.
Stir together the ingredients for the streusel.
Sprinkle the streusel over each cookie.
Bake for 15-20 minutes, or until golden brown around the edges.
Let cool at least 10 minutes before serving. (Optional: Enjoy with icing glaze.)
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