Lemon Blueberry Muffin Cookies
Thick chewy cookie base filled with blueberry jam swirl, fresh blueberries, and a buttery cinnamon streusel topping
Servings 10 COOKIES
Ingredients
FOR THE COOKIES
- ½ cup cold butter cut and cubed into pea size
- ½ cup white sugar
- ¼ brown sugar
- Zest of three medium to large lemons
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup fresh blueberries fresh not frozen
- 4-6 tablespoons blueberry jam, bonne maman
FOR THE CRUMB TOPPING
- 4 tablespoon unsalted Butter cold cut to pea size.
- ½ cup light brown sugar
- pinch of salt
- ⅔ cup All Purpose Flour
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- In a bowl of a stand size mixer fitted with the paddle attachment, beat the cold cubed butter, white sugar, brown sugar, and lemon zest on medium high speed for 3-4 minutes. The mixture is ready for the next step when it looks soft, smooth and fluffy. Make sure you do this step, if you don’t do it right, you will have flat cookies.
- *you can use a hand mixer cream the ingredients together, it will take longer than 3-4 minutes. You want the butter and sugar to be well combined and light and fluffy. This is what creates the base of your cookie.
- With a rubber spatula, scrape down the sides and bottom of the bowl, add the egg and beat on medium speed for 30 seconds. Scrape down the sides and egg yolk to the mixture beating for 30 more seconds. Add the vanilla and lemon extract and mix low.
- Add the all-purpose flour and baking powder with the mixer on the lowest speed mix in the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- With a rubber spatula, gently fold in the fresh blueberries until evenly distributed throughout the dough. You want to be so gently that you don’t pop the blueberries into the dough.
- Note: you want to use 4 tablespoon cookie scoop. To create the marbled effect with the blueberry jam, place a sheet of parchment paper on the counter and place the dough on top. Using your hands, gently flatten the dough into an even layer. Add 2-3 dollops of blueberry jam on top, then carefully lift each corner of the parchment paper and bring the dough toward the center. This will help incorporate the jam without overmixing, creating a beautiful marbled effect.
- Leave the dough on the parchment paper and use a scoop to portion it directly from there. Add more jam once or twice if needed! Do this until you have scoop out all 10 of the cookie dough balls.
- Once done, place in the fridge while you make the topping.
- To make the crumb topping, combine the cold butter, light brown sugar, salt, and all-purpose flour in a small bowl. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Press the crumb topping evenly onto each dough ball, ensuring it sticks. Gently press it in so it adheres well, completely covering the surface.
- Add a few blueberries to garnish the top of each cookie dough ball to get it a finish look
- Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are golden brown and the tops are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious lemon blueberry muffin cookies as a delightful treat or snack! Store any leftovers in an airtight container at room temperature for up to several days. Enjoy!