Blueberry Muffin Cookies

Discover the Delight of Blueberry Muffin Cookies

Blueberry Muffin Cookies are a wonderful fusion of two beloved treats, muffins, and cookies. These soft and cakey cookies are loaded with juicy blueberries and brightened with a hint of lemon, making them perfect for spring and summer gatherings. The tangy lemon glaze adds a delightful finishing touch, making each bite refreshing and flavorful.

INGREDIENTS

• All-purpose flour: 2 1/2 cups, spooned and leveled for accurate measurement
• Baking powder: 1 1/2 teaspoons, for light and fluffy cookies
• Salt: 1/4 teaspoon, balancing the sweetness
• Unsalted butter: 3/4 cup, softened for a creamy texture
• Granulated sugar: 3/4 cup, for sweetness
• Light brown sugar: 1/4 cup, adding a touch of caramel flavor
• Large egg: 1, to bind the dough
• Pure vanilla extract: 1 1/2 teaspoons, enhancing the flavor
• Lemon zest: 2 teaspoons, for a bright citrus aroma
• Fresh lemon juice: 2 tablespoons, adding tanginess
• Milk: 1/4 cup, for a soft dough
• Fresh or frozen blueberries: 2 cups, bursting with natural sweetness
• Coarse sugar: Optional, for a crunchy topping
• Powdered sugar: 1 1/2 cups, sifted for a smooth glaze
• Half-and-half or milk: 1-2 tablespoons, for desired glaze consistency

INSTRUCTIONS

Step 1:

Mix flour, baking powder, and salt in a bowl to prepare dry ingredients.

Step 2:

Cream butter and sugars until fluffy. Beat in egg, vanilla, lemon zest, and juice.

Step 3:

Gradually add dry ingredients and milk. Avoid overmixing.

Step 4:

Gently fold in blueberries, ensuring they remain intact.

Step 5:

Refrigerate dough for 30-45 minutes to firm it up.

Step 6:

Scoop dough onto baking sheets, sprinkle with coarse sugar if desired, and bake for 15-16 minutes at 350°F (177°C).

Step 7:

Cool for 5 minutes. Prepare glaze by whisking powdered sugar, lemon juice, and half-and-half. Drizzle over cooled cookies.

Serving and Storage Tips

• Serve freshly glazed for the best flavor.
• Store in an airtight container for up to 3 days to maintain freshness.

Helpful Notes

• Chill the dough to make it easier to handle and enhance cookie shape.
• Use frozen blueberries directly without thawing to prevent excess moisture.

Tips from Well-Known Chefs

• Sprinkle a pinch of sea salt on the glaze for a sweet-salty combination.

The Perfect Balance of Citrus and Sweetness

Blueberry Muffin Cookies bring together the comforting taste of homemade muffins with the convenience of cookies. Their zesty glaze and tender texture make them a standout treat for any occasion.

FAQs

Can I use dried blueberries?

Yes, but soak them in warm water for 10 minutes before using to plump them up.

What other fruits can I use?

Try chopped strawberries, raspberries, or blackberries for variation.

How do I prevent the blueberries from bleeding?

Gently fold them into the dough and use a spatula to avoid bursting.

Can I freeze the cookies?

Yes, freeze the unglazed cookies in an airtight container for up to a month.

Pin it

Conclusion

Blueberry Muffin Cookies are a delightful hybrid of a muffin and a cookie, bringing together the best features of both. The cookies are soft, cakey, and packed with sweet blueberries, making them as irresistible as they are easy to prepare. A touch of lemon zest and juice in the dough provides a refreshing citrus note, while the optional coarse sugar topping adds a subtle crunch. For the finishing touch, a tangy lemon glaze is drizzled over the top, enhancing the flavor and providing a lovely glossy finish. Whether served at a brunch table, enjoyed with afternoon tea, or offered as a light dessert, these cookies are sure to please. Their tender texture and vibrant flavor make them a go-to choice for anyone who loves blueberries and lemon. Make them for a special occasion or simply as a sweet treat for yourself.