For the Cookies
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
For the Streusel
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into small cubes
Preheat oven to 350°F. Spray muffin top pan with pam spray.
Beat 1/2 cup butter and 1 cup white sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add flour mixture and milk to batter and beat until smooth.
Take large dollop of batter, about size of hockey puck and place into middle of muffin top mold. Shape and make round and also press down gently with palm so that it's not too thick. There should be a small amount of the muffin mold still left open, about 1/4 inch between dough and where muffin mold ends. Repeat with remaining dough.
Make streusel. Combine all ingredients into food processor and mix or use a fork, until mixture becomes crumbly. Sprinkle streusel generously across each cookie so that all cookies are covered with streusel topping. Take blueberries and place a few on top of each cookie, press gently into the dough so that the blueberries don't fall out.
Bake for about 15-20 minutes until a golden brown. Mine were done at 18 minutes.
Recipe adapted from All Recipes