I promised that during my second year of blogging I would introduce more cookies to my readers. So here goes: Blueberry Muffin Cookies for the official first day of spring! This cookie is a mix between a muffin top and a cookie. I love the fact that it has fresh fruit in it, cookies + fresh fruit and you have me interested. This is literally like eating the top of a muffin, so good!
I also like the fact that you can eat this cookie either plain, like I did, or if you so desire, you can make it all fanzy by making a glaze with icing sugar and lemon juice. Believe it or not, but I am usually the plain girl, yes. Therfore I just went with the simple version.
Credit: Sally’s Baking Addiction
Cream the butter with both sugars for about two minutes. Then add the egg, vanilla extract, lemon zest, and lemon juice. Mix thoroughly. Add the flour and baking powder and mix for a little, then add the milk. Only mix until combined. Add the blueberries with a wooden spoon, try not to break them. Chill for about 20min in the fridge so the dough is easier to handle. Meanwhile preheat oven to 180 degrees Celsius. Line two baking sheets with parchment paper. Form into golfballs and bake between 14-16min. For an optional glaze, mix icing sugar with a bit of lemon jucie and drizzle on top of cookies. Blueberry Muffin Cookies
Ingredients
Instructions
Notes
So which cookie do you love the most?
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