Blueberry Muffin Cookies

By srumbel

These cookies are so great and cakey, and the crumb topping is just perfect. They’re great for dessert OR breakfast.
from confessionsofacookbookqueen.com

Ingredients

• Crumb Topping:
• 1 cup flour
• 2/3 cup granulated sugar
• 5 TBS salted butter
• Cookies:
• 1/2 cup salted butter, slightly softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup sour cream
• 1/3 cup milk
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 cups fresh blueberries

Preparation

Step 1

Preheat oven to 350. Line baking sheets with parchment and set aside.
In a medium sized bowl, combine sugar and flour for crumb topping. Cut in butter until the mixture is fully combined and crumbly. Set aside.
In another medium bowl, combine flour, baking soda, and baking powder for cookies. Set aside.
In the bowl of a mixer, beat butter and broth sugars on medium speed until light and fluffy, two minutes. Beat in egg on medium speed. Add sour cream, milk and vanilla and beat on medium until combined, scraping the sides of the bowl as needed. With the mixer on low, gradually beat in the flour mixture until a dough forms. Stir the dough from the bottom with a wooden spoon a couple times, just to make sure all ingredients are combined.
Drop by large cookie scoop onto prepared baking sheets. Press several blueberries into the top of each cookie, then sprinkle with crumb topping. Bake for about 15 minutes or until edges of cookies are golden brown. Remove from oven and let cool on sheets for about 5 minutes before removing to wire rack to cool completely.

Notes

Makes about 1 1/2 dozen large cookies