Blueberry Muffin Cookies
Blueberry Muffin Cookies

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, blueberry muffin cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Blueberry Muffin Cookies is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Blueberry Muffin Cookies is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook blueberry muffin cookies using 18 ingredients and 8 steps. Here is how you can achieve it.

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

So that’s going to wrap it up for this special food blueberry muffin cookies recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!