Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, blueberry muffin cookies. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Blueberry Muffin Cookies is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Blueberry Muffin Cookies is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must 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:
- Get Cookies :
- Prepare all purpose flour
- Prepare baking powder
- Take salt
- Make ready unsalted butter, softened to room temp
- Get granulated sugar
- Get brown sugar
- Make ready large egg, at room temperature
- Prepare vanilla extract
- Get lemon zest
- Take freshly squeezed lemon juice
- Make ready milk
- Make ready blueberries (fresh or frozen, unthawed)
- Prepare Coarse sugar, optional for topping
- Get Lemon Glaze (optional) :
- Make ready confectioners sugar, sifted
- Prepare freshly squeezed lemon juice
- Prepare cream
Steps 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.
So that’s going to wrap it up with this special food blueberry muffin cookies recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
