Blueberry Muffin Cookies (Print Version)

# Ingredients:

01 - 1/2 cup butter, softened (for cookies).
02 - 1/2 cup brown sugar (for cookies).
03 - 1/4 cup granulated sugar.
04 - 1 egg, room temperature.
05 - 1 tsp vanilla extract.
06 - 1 1/2 cups all-purpose flour (for cookies).
07 - 2 tsp baking powder.
08 - 1/2 tsp salt (for cookies).
09 - 1 cup fresh blueberries.
10 - 1/3 cup blueberry jam.
11 - 1/3 cup all-purpose flour (for streusel).
12 - 1/3 cup brown sugar (for streusel).
13 - 1/4 cup cold butter, cubed.
14 - 1 tsp cinnamon.
15 - 1/4 tsp salt (for streusel).

# Instructions:

01 - Combine flour, brown sugar, cold cubed butter, cinnamon and salt. Cut butter into dry ingredients until pea-sized crumbs form. Refrigerate.
02 - Beat softened butter with sugars until fluffy, 2-3 minutes. Beat in egg and vanilla.
03 - Whisk flour, baking powder and salt. Gradually mix into wet ingredients until just combined.
04 - Gently fold in fresh blueberries, being careful not to break them.
05 - Portion dough onto parchment-lined baking sheet. Dollop jam on top and swirl gently.
06 - Add chilled streusel to each cookie, pressing gently to adhere.
07 - Bake at 375°F for 12-15 minutes until lightly golden but still soft in middle. Cool completely.

# Notes:

01 - Best served slightly warm.
02 - Keep streusel cold until using.
03 - Handle blueberries gently when mixing.

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