These delightful blueberry cookies are soft, chewy, and topped with a sweet crumble that adds a delightful crunch. They combine the best aspects of blueberry muffins and cookies, making them perfect for any occasion. Here’s a step-by-step guide to creating these delicious treats!

Ingredients

For the Crumble Topping:

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup vegan butter, melted

For the Blueberry Cookies:

• ½ cup vegan butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 3 tablespoons soy milk (or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 ¼ cups fresh blueberries (or frozen)

Instructions

1. Prepare the Crumble Topping:
   • In a small bowl, mix together the flour and granulated sugar. Pour in the melted vegan butter and stir until crumbly. Set aside in the refrigerator while you prepare the cookie dough.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Cream the Butter and Sugars:
   • In a large mixing bowl, cream together the softened vegan butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until smooth and fluffy.
4. Add Wet Ingredients:
   • Beat in the soy milk and vanilla extract until well combined.
5. Combine Dry Ingredients:
   • In another bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt.
6. Mix Wet and Dry Ingredients:
   • Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
7. Fold in Blueberries:
   • Gently fold in the blueberries with a spatula. Be careful not to overmix; some blueberries may burst, which is fine!
8. Scoop the Dough:
   • Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten them slightly to help hold the crumble topping.
9. Add Crumble Topping:
   • Generously sprinkle the crumble topping over each cookie dough mound, gently pressing it into the dough.
10. Bake:
    • Bake in the preheated oven for about 12–15 minutes or until they are lightly golden around the edges but still soft in the center.
11. Cool and Serve:
    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries; if using frozen, do not thaw them before adding them to the dough.
• Customize Your Flavors: Feel free to add lemon zest or a dash of cinnamon for extra flavor!
• Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

These blueberry cookies with crumble topping are sure to become a favorite! They are perfect for tea time, dessert, or as a sweet snack any time of day. Enjoy!