
How To Make Blueberry Muffin Cookies
Everybody will adore these tasty Blueberry Muffin Cookies loaded with the irresistible flavors of blueberry, with a delightfully sweet lemon gaze!
Serves:
Ingredients
- 2½cupsall-purpose flour,spoon and leveled
- 1½tspbaking powder
- ¼tspsalt
- ¾cupbutter,(1½ sticks) unsalted, softened to room temperature
- ¾cupgranulated sugar
- ¼cuplight brown sugar,or dark brown sugar, packed
- 1large egg,at room temperature
- 1½tsppure vanilla extract
- 2tsplemon zest
- 2tbspfresh lemon juice
- ¼cupmilk
- 2cupsfresh blueberries,(about 1½ packages) or frozen
- coarse sugar,optional
For Lemon Glaze:
- 1½cupsconfectioners’ sugar,sifted
- 2tbspfresh lemon juice
- 2tbsphalf and half,or heavy cream or milk
Instructions
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Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed for about 2 minutes until creamy.
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Scrape down the sides and up the bottom of the bowl as needed.
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With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice.
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Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.Â
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With the mixer running at low speed, slowly add the dry ingredients and milk.
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Beat everything just until incorporated. Do not overmix. The dough will be very creamy, sticky, and thick.
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With a spoon or rubber spatula, carefully fold the blueberries into the cookie dough. Handle with care because some may break a little.
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Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30 to 45 minutes and up to 2 to 3 days.
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Preheat the oven to 350 degrees F.
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Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
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Remove the cookie dough from the refrigerator. Scoop the cookie dough, about ½ tablespoons each, and place 3-inches apart on the baking sheets.
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If desired, sprinkle each with a little coarse sugar.
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Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That’s how I test them!)
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Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
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Whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth.
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Add more confectioners’ sugar to thicken or more lemon juice or half-and-half to thin, if desired.
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Spoon over the cookies.
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If applied lightly, the glaze will set within a couple of hours.
Recipe Notes
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- Make-Ahead Instructions:Â You can chill the cookie dough in the refrigerator for up to 3 days, but it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before baking. Unglazed and baked cookies freeze well for up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
- Blueberries:Â If using frozen blueberries, do not thaw. Frozen blueberries have the tendency to bleed quite a bit in the batter or dough. Fresh is preferable.
Nutrition
- Calories:Â 116.48kcal
- Fat:Â 4.24g
- Saturated Fat:Â 2.58g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 1.10g
- Polyunsaturated Fat:Â 0.23g
- Carbohydrates:Â 18.75g
- Fiber:Â 0.45g
- Sugar:Â 11.52g
- Protein:Â 1.26g
- Cholesterol:Â 15.81mg
- Sodium:Â 35.56mg
- Calcium:Â 21.82mg
- Potassium:Â 25.72mg
- Iron:Â 0.49mg
- Vitamin A: 36.41µg
- Vitamin C:Â 1.60mg
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