Blueberry Streusel Muffin Cookies

Name: Blueberry Streusel Muffin Cookies
Prep time: 20 min
Total time: 35 min
Yield: 12-14
Cuisine: Italian

April 26, 2022

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These Blueberry Streusel Muffin Cookies are slightly crunchy on the edges bt soft and chewy like a muffin on the inside. They're easy to make and will easily win over a hungry crowd 😉🍪

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How long will these cookies last?

Since they have blueberry jam, the cookies will last out a room temperature up to 2-3 days and in the fridge up to 4 days. They are best when reheated so the edges can crisp up a little bite ;) These cookies are very moist and soft so you won't have troubles with them drying out either - hallelujah!

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How to properly store cookie leftovers?

Store cookies in a cool, dry place in an air-tight container or cookie jar. Sometimes the moisture can build up in a ziplock bag, that's why I recommend heating them up to crisp a little bit when enjoying on a separate day. You can also freeze cookies for up to six months.

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Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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Blueberry Streusel Muffin Cookies

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Author:

Lauren Taylor

Ingredients

Servings: 12 - 14

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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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Hey, I’m Lauren!

Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)

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