Recipe: Delicious Blueberry Muffin Cookies

  • 3 min read
  • Apr 28, 2021

Blueberry Muffin Cookies. 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!

Recipe: Delicious Blueberry Muffin Cookies Today I've got the perfect brunch (Spring/Summer) cookie for ya: Blueberry Muffin Cookies!!! These little cookies are like eating muffin tops, which is the best part of a blueberry muffin IMO. You can absolutely get all fancy and sprinkle this streusel topping before baking and then glaze them with this glaze for the ultimate blueberry muffin experience. You can cook Blueberry Muffin Cookies using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Blueberry Muffin Cookies

  1. It’s of Cookies :.
  2. You need 2 1/2 cups of all purpose flour.
  3. You need 1 1/2 tsp. of baking powder.
  4. You need 1/4 tsp. of salt.
  5. Prepare 3/4 cup (1.5 sticks) of unsalted butter, softened to room temp.
  6. You need 3/4 cup of granulated sugar.
  7. You need 1/4 cup of brown sugar.
  8. It’s 1 of large egg, at room temperature.
  9. You need 1 1/2 tsp. of vanilla extract.
  10. Prepare 2 tsp. of lemon zest.
  11. You need 2 tbsp. of freshly squeezed lemon juice.
  12. Prepare 1/4 cup of milk.
  13. You need 2 cups of blueberries (fresh or frozen, unthawed).
  14. Prepare of Coarse sugar, optional for topping.
  15. Prepare of Lemon Glaze (optional) :.
  16. Prepare 1 1/2 cups of confectioners sugar, sifted.
  17. You need 2 tbsp. of freshly squeezed lemon juice.
  18. You need 1-2 tbsp. of cream.

Beat the butter and caster sugar together until pale and fluffy. Grease and flour a muffin tin or line with paper cases. Sieve flour, baking powder and salt together and set aside. Cream butter and sugar until light and fluffy.

Blueberry Muffin Cookies instructions

  1. In a large bowl, whisk together the flour, baking powder and salt. Set this aside..
  2. 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..
  3. 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..
  4. Preheat the oven to 350°F. Line a few large baking pans with silicone baking mat or parchment paper..
  5. 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..
  6. 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..
  7. 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..
  8. 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..

Président ® butter gives the breakfast-ready cookies an irresistibly tender, pillowy crumb, just like the top of a muffin. These muffins are extra large and very delicious. Add extra blueberries too, if you want! Basics with Babish; Binging with Babish; Gordon Ramsay; Grandpa Kitchen Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They're perfect for breakfast, dessert, or a midday snack.


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