Cannabis Blueberry Muffin Top Cookies
Do you think the top of the blueberry muffin is the best part? Me too! Instead of making whole muffins, we're making a cookie version that taste just like blueberry muffin tops!
Servings: 30
Equipment
- Oven
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 2 tablespoons cannabis butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
For the topping
- 3 tablespoons cold unsalted butter cut into small cubes
- 1/2 cup all-purpose flour
- 3 1/2 tablespoons granulated sugar
Instructions
- Preheat oven to 350 F
- To make the cookies, whisk the flour, baking powder, and salt together in a medium bowl and set aside.
- With a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together until creamy.
- Add the egg and vanilla extract and beat on low speed until combined.
- Alternate adding the dry ingredients and milk, and beat everything until it's just combined.
- With a wooden spoon or rubber spatula, gently fold the blueberries in by hand.
- To make the crumble topping, combine all ingredients in a small bowl and rub together using your hands until course crumbs form.
- Scoop cookie dough by the tablespoon and place 2-3 inches apart on a baking sheet lined with parchment paper.
- Gently flatten each cookie dough ball and top with a generous sprinkling of crumble topping.
- Bake for about 15 minutes or until edges turn golden brown and the top of the cookie springs back when touched.
Video
Notes
You can also use a muffin top pan, or even a regular muffin tin.
Makes 30 cookies. Approximate serving size = 1 cookie.