March 19th is the first day of spring, and a new phase of baking is rolling in. Spring is the perfect time to bake delicious desserts with fresh fruits, including these mouthwatering blueberry muffin cookies.

Recipe

Dough:

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 ¾ cup flour
• 1 tablespoon milk
• ½ teaspoon salt
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ¼ cup fresh blueberries
• 4 tablespoons blueberry jam/preservatives

Streusel:

• 3 tablespoons butter, softened
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• ⅓ cup flour

Directions

1. Preheat oven to 350ºF
2. Beat the butter and sugar together for about 2 minutes using a stand mixer fitted with the paddle attachment.
3. Add the egg and vanilla extract, then beat for about 2 minutes until smooth and fluffy.
4. Add the flour, baking powder, baking soda, and salt. Begin mixing on low, gradually increasing to high until no streaks of flour remain. Add in the milk and mix until just combined.
5. Gently fold in the blueberries.
6. Drop the jam/preservatives into the dough and fold the dough to distribute. Do not overmix — there should be big ribbons of jam.
7. Combine all of the streusel ingredients in a separate bowl, using a fork to mix until combined.
8. Use a large cookie scoop (around 1.5 ounces) to scoop out the dough onto a baking sheet. Top the dough balls with spoonfuls of the streusel.
9. Bake the cookies for 12-15 minutes. The edges should be set, but the center should be slightly doughy.