Blueberry Muffin Cookies

And no, these are not muffin tops . The crumb is softer and these Blueberry Muffin Cookies are missing the hardy dome exterior of a muffin top. But I did keep the streusel topping for a little bit of crunch and an extra added kick of sweetness. To give the body a more cake-like texture I added in some cottage cheese. Oh, yes I did. I could have used sour cream and you can too if you don’t have cottage cheese on hand, but I prefer the cottage cheese as it seems to provide more moisture and a denser crumb.

Ingredients:

Streusel Topping

• 1 cup all purpose flour
• 1 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 8 tablespoons of cold unsalted butter, cut into pieces

Muffin Cookie

• 10 tablespoon of unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup dark brwon sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup of cottage cheese, pureed
• 1 1/2 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all purpose flour
• 4 oz raspberries
• 6 oz blueberries (fresh or frozen)

Instructions:

To make streusel

Place flour, brown sugar, cinnamon and salt in a bowl and whisk to combine. Add cold butter into bowl and using a pastry blender or a fork cut butter into dry mixture until it resembles small pellets. Set aside.


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