Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, blueberry muffin cookies. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. Get groceries today with Drive Up, Pick Up or Same Day Delivery. Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl.
Blueberry Muffin Cookies is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Blueberry Muffin Cookies is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook blueberry muffin cookies using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Blueberry Muffin Cookies:
- Make ready Cookies :
- Prepare 2 1/2 cups all purpose flour
- Take 1 1/2 tsp. baking powder
- Get 1/4 tsp. salt
- Take 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
- Get 3/4 cup granulated sugar
- Get 1/4 cup brown sugar
- Get 1 large egg, at room temperature
- Make ready 1 1/2 tsp. vanilla extract
- Get 2 tsp. lemon zest
- Make ready 2 tbsp. freshly squeezed lemon juice
- Take 1/4 cup milk
- Prepare 2 cups blueberries (fresh or frozen, unthawed)
- Take Coarse sugar, optional for topping
- Prepare Lemon Glaze (optional) :
- Get 1 1/2 cups confectioners sugar, sifted
- Prepare 2 tbsp. freshly squeezed lemon juice
- Take 1-2 tbsp. cream
They're perfect for breakfast, dessert, or a midday snack. These are among my favorite cookies ever. Instant Pot Blueberry Corn Muffin Bites. My search for perfect blueberry muffins ends here.
Instructions 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.
They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. Blueberry Muffin Cookies…this recipe is loaded with blueberries and topped with a buttery streusel. It's the best part of the muffin in cookie form! Blueberry muffins are one of those foods that most people love.
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