Love blueberry muffins? Try baking these blueberry streusel cookies

If you’re the person who always goes for the top of the blueberry muffin first, this cookie is for you.

I had a very specific cookie in my head when I started testing this recipe. Crisp around the edges, soft and chewy in the middle, loaded with blueberries and finished with a buttery, crunchy streusel. Five batches later, I finally got there.

Basically, I took my favourite part of a blueberry muffin and turned it into a cookie. Fresh blueberries soften and get all jammy as the cookies bake, there’s a little spoonful of blueberry jam tucked into the centre, and the raw cane sugar gives the streusel the best crunch. And yes, it was absolutely worth making five batches.

Here are a few tips to help you perfect your recipe.

Do not use frozen blueberries as they will turn the dough blue. Instead, select small, firm fresh berries. The smaller berries are less likely to burst while you fold them into the dough and will soften and become delicious little jammy pockets.

Dry the berries well after washing. Wet berries add extra moisture to the dough, making the cookies mushy.

Do not stir the blueberry jam directly into the dough. It can quickly tint the entire batch blue.

Instead, add a teaspoon of jam to the centre of each cookie as you scoop the dough. It does not need to be perfectly sealed. A little jam bubbling out while the cookies bake makes them look gourmet.

Blueberry Streusel Muffin Cookies

zest of 1 lemon (or ¼ tsp lemon extract)

½ cup (120g) blueberry jam (or preserves)

⅓ cup (66g) raw cane sugar (or sparkling sugar)

In a medium bowl, combine the melted butter, brown sugar and raw cane sugar.

Add the flour and stir with a fork until the mixture forms coarse crumbs. Set aside while you prepare the cookie dough.

Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and creamy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and lemon zest.

Add the dry ingredients to the butter mixture and mix on low speed, just until the flour is incorporated. Do not overmix.

Gently fold in the blueberries by hand, taking care not to crush them.

Using a ¼-cup ice cream scoop, fill the scoop approximately one-third full with cookie dough. Add 1 tsp of blueberry jam to the centre, then cover with additional cookie dough until the scoop is filled to the rim. Make sure the jam is mostly enclosed by the dough.

Release the dough onto the prepared baking sheet, spacing the cookies approximately 3 inches apart.

Using your fingers, gently press each cookie to approximately ½ inch thick, taking care not to burst any blueberries.

Gently press a generous amount of streusel onto the top of each cookie.

Bake for 13 minutes, or until the edges are lightly golden and the centres are set but still soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.