1 1/2 cups fresh blueberries, or frozen (thawed, rinsed and dried)
Instructions
Preheat the oven to 350°F/175°C
Line a baking sheet with parchment paper and set aside.
In a medium bowl combine all the streusel ingredients and stir to combine. Using your hands form the mixture into coarse crumbs. Set this aside as well.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, baking soda and salt and continue mixing until it’s combined, scraping the sides of the bowl as necessary.
Turn the mixer to low and blend in the flour until incorporated.
Carefully stir in the blueberries until they’re evenly mixed in.
Using a 2 tablespoon sized cookie scoop drop the dough 2 inches apart on the prepared baking sheet. Using the back of a spoon create a small well in the center of the cookie and press a small handful of the streusel mixture into the well and on the top of the dough. Try and get as much topping on the cookie as possible. Don’t press the dough down too much, as they will spread a bit while baking and you don’t want a flat cookie.
Bake the cookies for 10-12 minutes until the are set and the edges are lightly golden.
Transfer the cookies to a wire rack to cool totally.