You know what is the best?
Lemon Blueberry Cookies. Thank you How Sweet It Is for another great recipe inspiration. I took her recipe for some absolutely gorgeous blueberry cookies, made a few minor tweaks, and ended up with these bad boys.
They almost remind me of the tops off of muffins, not to be confused with muffin tops. Those are not good.
But this kind of muffin top? A-ok.
“Top of the Muffin to you!” Hopefully someone out there will get that reference. I’ll give you a hint, think late 90’s sitcom.
These cookies were made with the absolute best of intentions. They were to be delivered to some friends who recently had a sweet baby girl. But, upon moving them from the cookie sheet to the cooling rack, a few small muffin cookie morsels fell. I’m not one to let cookies go to waste, so I figured I would have a little sample. Mistake.
Oh who am I fooling? We all know I wouldn’t let cookies leave my house without a little quality control action. I was going to eat a few of these no matter what.
Don’t worry though. Quite a few made it out of my house and into the hands of our friends.
Hopefully I don’t run out soon or else they might find me sneaking into their house to try and steal a few back. Or I guess I could just make another batch. That would be the proper thing to do. And way less creepy.
I’m cool with being a food thief. But creepy? No, that isn’t for me.
I strongly, notice the emphasis on strongly, strongly recommend you make a batch for your Saturday morning breakfast. You absolutely won’t be sorry.
Have a wonderful weekend friends.
|Lemon Blueberry Muffin Cookies||
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cup flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tbsp 2% milk
- 1 cup fresh blueberries
- Juice from one lemon
- 1/2 cup turbinado sugar (for rolling)
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer, cream butter and sugar (about 2 minutes). Once combined, add in egg and beat until light and fluffy. Add in vanilla and mix until combined.
- Slowly add in flour, baking powder, salt, and cinnamon. Once combined, pour in milk and lemon juice and mix for about 30 seconds. Stir in blueberries.
- Dough will be similar to that of a sugar cookie dough. Refrigerate for 30 minutes, then roll dough into small balls, coat in turbinado sugar, and bake for 10 minutes.