Easiest Way to Make Delicious Blueberry Muffin Cookies

Blueberry Muffin Cookies. Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Bake the sort of blueberry muffins that make breakfast the best meal of the day. The batter for these blueberry muffin cookies isn't altogether that different from regular cookie dough.

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They're perfect for breakfast, dessert, or a midday snack. These are among my favorite cookies ever. You can cook Blueberry Muffin Cookies using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Blueberry Muffin Cookies

1. You need of Cookies :.
2. It's of all purpose flour.
3. You need of baking powder.
4. It's of salt.
5. You need of unsalted butter, softened to room temp.
6. You need of granulated sugar.
7. You need of brown sugar.
8. Prepare of large egg, at room temperature.
9. You need of vanilla extract.
10. You need of lemon zest.
11. Prepare of freshly squeezed lemon juice.
12. Prepare of milk.
13. It's of blueberries (fresh or frozen, unthawed).
14. Prepare of Coarse sugar, optional for topping.
15. It's of Lemon Glaze (optional) :.
16. Prepare of confectioners sugar, sifted.
17. You need of freshly squeezed lemon juice.
18. It's of cream.

Inside these dump-and-stir blueberry muffins is a cheesecake surprise. My search for perfect blueberry muffins ends here. 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 instructions

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..

This batter is like glue and really holds the blueberries in place. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. Look for a muffin mix that includes a can of wild blueberries (such as Duncan Hines Simple Mornings Wild Maine Blueberry Muffin mix). In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.