How to Make Yummy Blueberry Muffin Cookies

Blueberry Muffin Cookies. The blueberry muffin cookie dough is sturdy enough to skip a few hours of dough chilling. A medium cookie scoop is perfect for this recipe. For some varying texture, sprinkle the cookies with coarse.

I like to use an electric stand mixer or an electric hand mixer to really fluff up that butter and sugar. A little punch of lemon zest in the dough makes them extra yummy. Once the soft dough comes together (just like regular muffin batter, don't overmix!), the blueberries are added. You can cook Blueberry Muffin Cookies using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Blueberry Muffin Cookies

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

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. Cream the butter and sugar together then slowly add the eggs, mix for three minutes.

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..

Add the flour, baking powder, nutmeg, stir to combine, then refrigerate for at least an hour. Beat the butter and caster sugar together until pale and fluffy. Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They're perfect for breakfast, dessert, or a midday snack. Blueberry Muffin Recipes To Die For Blueberry Muffins To Die For Blueberry Muffins.

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