Description
Blueberry muffin cookies blend bakery magic with handheld convenience, merging two beloved treats into one irresistible dessert. Sweet berries and tender crumb promise a delightful experience you’ll crave with every delectable bite.
Ingredients
Scale
Blueberry Muffin Cookies
Main Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour
- 2 cups fresh or frozen blueberries
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
Sweeteners and Flavor Enhancers:
- 1/4 cup (50 grams) packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup (60 milliliters) milk
Dry Ingredients and Toppings:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Coarse sugar (optional, for topping)
- 1 1/2 cups (180 grams) powdered sugar (sifted)
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons half-and-half (or milk)
Instructions
- Meticulously blend flour, baking powder, and salt in a spacious mixing vessel, ensuring uniform distribution of dry ingredients.
- Utilize an electric mixer to cream butter with granulated and brown sugars until light and fluffy, approximately 2 minutes. Incorporate egg, vanilla extract, freshly grated lemon zest, and lemon juice, mixing until harmoniously combined.
- Gradually introduce dry ingredient mixture and milk into the creamy base, stirring gently to maintain a thick, cohesive texture. Avoid aggressive mixing to prevent tough cookies.
- Tenderly integrate fresh blueberries into the dough, using a delicate folding technique to prevent fruit from rupturing or discoloring the mixture.
- Encase the dough in plastic wrap and refrigerate for 30-45 minutes, allowing flavors to meld and dough to firm.
- Preheat oven to 350°F (177°C) and strategically line baking sheets with parchment paper for optimal cookie release.
- Portion dough using a tablespoon measure, placing mounds 3 inches apart. Optionally dust with coarse sugar for added texture. Bake 15-16 minutes until edges are set and surfaces appear lightly golden.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to cooling rack. Craft a silky glaze by whisking powdered sugar with lemon juice and half-and-half until smooth. Artfully drizzle glaze over cooled cookies.
Notes
- Select ripe, fresh blueberries to ensure the best flavor and prevent excessive bleeding during mixing.
- Handle blueberries gently when folding into the dough to maintain their shape and prevent crushing.
- Chilling the dough helps prevent spreading and enhances the cookie’s texture, creating a more compact and flavorful result.
- Use a light hand when mixing dry ingredients to avoid developing gluten, which can make cookies tough and dense.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 207 kcal
- Sugar: 18 g
- Sodium: 97 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg