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Servings: 13
Calories: 238kcal
Equipment
Ingredients
For the cookies:
- ½ cup butter softened
- ¾ cup packed brown sugar
- 1 egg
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup fresh blueberries
For the quick jam:
- ½ cup fresh blueberries
- 1 tablespoon sugar
For the streusel:
- ¼ cup cold butter
- ¼ cup brown sugar
- ⅓ cup flour
Instructions
For the quick jam:
- In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute.½ cup fresh blueberries, 1 tablespoon sugar
- Let the mixture cool in the refrigerator.
For the streusel:
- In a bowl, mix the flour, brown sugar, and cold butter.¾ cup packed brown sugar, 1 ½ cups all-purpose flour, ¼ cup cold butter
- Use your hands to combine the ingredients until they form coarse crumbs.
For the cookies:
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use a mixer to beat well until the mixture is creamy and smooth.½ cup butter, 2 teaspoon lemon zest, ¼ cup brown sugar
- Add the lemon juice and egg, and beat well until fully integrated.1 tablespoon lemon juice, 1 egg
- In the same bowl, add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.½ teaspoon baking powder, ½ teaspoon baking soda, ⅓ cup flour, ⅛ teaspoon salt
- Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.½ cup fresh blueberries
- Use a #20 cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between each one.
- Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.
Assembly and baking:
- Place a small amount of the quick blueberry jam in the indentation of each cookie.
- Sprinkle the streusel on top of each cookie.
- Bake the cookies in the preheated oven for 18-20 minutes, or until they are golden brown on the edges and the streusel is crispy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your muffin cookies!
Notes
- Lemon Juice: You can use bottled lemon juice, but fresh lemon juice will give your cookies a brighter, more natural flavor.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix until just combined. Overmixing can make the cookies tough.
- Fresh vs. Frozen Blueberries: Fresh blueberries are best for texture and flavor, but if you only have frozen, don’t thaw them before adding to the dough to prevent bleeding.
- Other Berries: Raspberries or chopped strawberries can also work well with the lemon flavor. Just keep the berry proportions similar to avoid adding too much moisture to the dough.
- Jam Consistency: If your jam is too liquidy after microwaving, pop it back in for another 20-30 seconds. It should be thick but still spoonable.
- Streusel Topping: Keep your butter cold for the streusel to get that nice crumbly texture. If it starts to warm up, chill it for a few minutes before using.
- Cookie Spacing: When placing the dough on the baking sheet, leave enough space between each cookie as they will spread a bit during baking.
Storage Instructions
- Cool and Airtight: Before storing, let the cookies cool completely on a wire rack, and then store the cooled cookies in an airtight container. They'll stay fresh at room temperature for up to 3 days.
- Separate Layers with Parchment Paper: If you’re stacking cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, and then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Nutrition
Calories: 238kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
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