Blueberry Muffin Cookies
User Reviews
4.9
240 reviews
Excellent
Blueberry Muffin Cookies
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
Cookies:
- ½ cup salted butter softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon zest from 1-2 medium lemons
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ½ cup sour cream
- 2 cups fresh blueberries
- 2 tablespoons sparkling or coarse raw sugar
Glaze:
- 1 ¼ cups powdered sugar
- 1 teaspoon fresh lemon zest
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and mix well.
- With the mixer on low speed add 1/3 of the flour. Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another 1/3 of the flour. Mix in the last half of the sour cream and then the last 1/3 of flour. Mix until just combined and no dry streaks remain.
- Add the blueberries and mix gently (I find it's easiest to dig in with my hands and gently fold the blueberries into the batter).
- Scoop the batter in mounds (about 2-3 tablespoons in size or up to 1/4 cup of batter for each cookie for large cookies) and place several inches apart on the prepared baking sheets. Sprinkle the tops of the cookie dough with coarse sugar.
- Bake the cookies for 12-15 minutes until the top springs back lightly to the touch and isn't doughy in the center. Let cool on the pans for several minutes before transferring to a cooling rack to cool completely.
- For the glaze, in a small bowl whisk together the powdered sugar, lemon zest and lemon juice until smooth - the consistency should be thick but drizzle-able. Add more lemon juice a teaspoon at a time to thin (or whisk in a bit more powdered sugar for a thicker glaze). Drizzle the tops of the cooled cookies with the glaze.
Nutrition Information
Show Details
Serving
1 Cookie
Calories
165kcal
(8%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
19mg
(6%)
Sodium
125mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 125mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
240 reviews
Excellent
Other Recipes
You'll Also Love
