Blueberry Crumble Muffin Cookies
Ingredients
The Cookies
-
½
cup
unsalted butter, melted
-
½
cup
granulated sugar
-
¼
cup
light brown sugar
-
1
large
egg
-
1
tsp
vanilla extract
-
1¾
cups
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
cornstarch
-
¼
tsp
salt
-
1
cup
fresh blueberries
-
¼
cup
blueberry jam
The Crumble
-
2
tbsp
butter, melted
-
⅓
cup
all-purpose flour
-
⅓
cup
light brown sugar
-
½
tsp
cinnamon
The Cream Cheese Frosting
-
1
tbsp
cream cheese, room temperature
-
1
tbsp
milk
-
½
cup
powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix melted butter with granulated sugar and light brown sugar until combined, then add the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt, then fold into the wet ingredients.
- Gently fold in the fresh blueberries and swirl in the blueberry jam.
- Scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- In a small bowl, combine melted butter, flour, brown sugar, and cinnamon for the crumble topping.
- Sprinkle the crumble mixture over the top of each cookie.
- Bake for 12 to 14 minutes until the edges are golden and cookies are set, then cool on a wire rack.
- Mix cream cheese and milk until smooth, then gradually add powdered sugar to achieve desired frosting consistency.
- Once cookies are cool, drizzle cream cheese frosting over each one and enjoy.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
180
Total fat
7g
Total carbohydrates
28g
Total protein
2g
Sodium
20mg
Cholesterol
20mg
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