Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, blueberry muffin cookies. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
These soft blueberry muffin cookies are irresistible. Packed with blueberries and brightened with a hint of lemon, these cakey cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and a sweet lemon glaze for a truly unforgettable treat! How to make Blueberry Muffin Cookies Whisk together flour, baking powder, salt, and baking soda.
Blueberry Muffin Cookies is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Blueberry Muffin Cookies is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have blueberry muffin cookies using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Blueberry Muffin Cookies:
- Prepare Cookies :
- Take 2 1/2 cups all purpose flour
- Take 1 1/2 tsp. baking powder
- Prepare 1/4 tsp. salt
- Make ready 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Prepare 3/4 cup granulated sugar
- Prepare 1/4 cup brown sugar
- Take 1 large egg, at room temperature
- Make ready 1 1/2 tsp. vanilla extract
- Make ready 2 tsp. lemon zest
- Make ready 2 tbsp. freshly squeezed lemon juice
- Prepare 1/4 cup milk
- Take 2 cups blueberries (fresh or frozen, unthawed)
- Make ready Coarse sugar, optional for topping
- Get Lemon Glaze (optional) :
- Get 1 1/2 cups confectioners sugar, sifted
- Make ready 2 tbsp. freshly squeezed lemon juice
- Get 1-2 tbsp. cream
Send the gift of fresh baked Great American Cookies! Choose your flavors, add a message, and send a little something sweet to say happy birthday, congratulations, or just to say hello. Soft and fluffy without losing its cookie identity, it was loaded with fresh blueberries (a must) and drizzled with a sweet tangy lemon glaze. Wash blueberries in a colander; drain and allow to dry on paper towels.
Instructions to make Blueberry Muffin Cookies:
- In a large bowl, whisk together the flour, baking powder and salt. Set this aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, granulated sugar and brown sugar on high speed until it's combined and fluffy. With the mixer still going, add in the egg, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl as needed and mix until combined.
- On slow speed, add in the dry ingredients, then the milk. Mix only until just combined, do not overmix! Use a rubber spatula to very gently fold in the blueberries. Cover the bowl and chill in the fridge for 30-45 minutes.
- Preheat the oven to 350°F. Line a few large baking pans with silicone baking mat or parchment paper.
- Scoop about 1.5 tbsp of dough per cookie spaced about 2" apart onto the prepared baking pan. Sprinkle a pinch of coarse sugar over each dough mound. Bake for 14-16 minutes, until the cookie springs back when lightly touched and the edges are just beginning to brown.
- Let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. If you'd like to glaze them, just wait for them to finish cooling first.
- For the glaze, just whisk together the confectioners sugar, lemon juice and cream until thoroughly combined and add more liquid if you'd like it thinner. You could use all cream if you'd prefer.
- Drizzle the glaze lightly over each cookie and let it set. Store the cookies in an airtight container either at room temperature for 2-3 days or in the fridge for 5-6 days.
Soft and fluffy without losing its cookie identity, it was loaded with fresh blueberries (a must) and drizzled with a sweet tangy lemon glaze. Wash blueberries in a colander; drain and allow to dry on paper towels. Meanwhile, in a medium bowl combine muffin mix, oats, brown sugar, canola oil, milk, and egg. Fold in the remaining whole berries. Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze.
So that is going to wrap it up with this special food blueberry muffin cookies recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
