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Blueberry Muffin Cookies
Blueberry muffins were a Sunday morning staple in our house – so easy to throw in while scrambling eggs and maybe cooking up some bacon. I still find blueberry muffins to be such a comfort food – and nothing is better than when you have fresh berries to make them in the spring/summer! This cookie spin on the old classic gives you all that soft, comfort food goodness and elevates it with a bright, scrumptious glaze and a little kick of lemon in both the cookie and glaze. You aren’t going to believe you’ve made it your whole life up to now without these. ~Kathy
Cookie Ingredients:
- ½ c. salted butter, softened
- ¾ c. sugar
- ½ c. light brown sugar (packed)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 heaping T. lemon zest
- 1 egg
- 1 tsp. vanilla extract
- 2 ⅓ c. all-purpose flour
- ½ c. sour cream
- 2 c. fresh blueberries
- 2 T. coarse sugar
Glaze Ingredients:
- 1 ¼ c. powdered sugar
- 1 tsp. lemon zest
- ¼ tsp. vanilla
- 2-3 T. lemon juice (fresh squeezed is best)
- pinch of salt
Instructions:
- Preheat oven to 375°F.
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix (hand mixer or stand mixer both work fine) until light and fluffy.
- In above bowl, mix in eggs and vanilla well.
- With the mixer on low speed, gradually add flour (about ¼ at a time). Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another portion of your flour. Mix in the last half of the sour cream and then the last couple of portions of your flour slowly until well-combined (no dry flour when you are mixing).
- Add the blueberries and fold in gently (do NOT use the mixer for this portion – a spoon will do).
- Scoop the batter in large mounds (two or three tablespoons) and place well apart to accommodate spreading during cooking. Sprinkle the tops of the cookie dough with coarse sugar.
- Bake the cookies for 12-15 minutes until the top springs back lightly.
- Move to a cooling rack once cookies are cool enough to relocate (a few minutes should be okay).
- For the glaze, in a small bowl whisk together the powdered sugar, lemon zest, vanilla, lemon juice, and salt. It should thicken but definitely needs to be a consistency that you can drizzle over the cookies.
- If needed, add a little powdered sugar (a tablespoon at a time) to thicken; add a little lemon juice if you need to thin it (just a teaspoon at a time – don’t want to overdo it).
- Generously drizzle the tops of the fully cooled (otherwise it will melt off) cookies with the glaze but don’t try to heavily coat them; you still want to be able to taste those beautiful cookies too!
Ingredients
- Cookies
- • ½ c. salted butter, softened
- • ¾ c. sugar
- • ½ c. light brown sugar (packed)
- • 2 tsp. baking powder
- • ½ tsp. salt
- • 1 heaping T. lemon zest
- • 1 egg
- • 1 tsp. vanilla extract
- • 2 ⅓ c. all-purpose flour
- • ½ c. sour cream
- • 2 c. fresh blueberries
- • 2 T. coarse sugar
- Glaze:
- • 1 ¼ c. powdered sugar
- • 1 tsp. lemon zest
- • ¼ tsp. vanilla
- • 2-3 T. lemon juice (fresh squeezed is best)
- • pinch of salt
Instructions
- Preheat oven to 375°F.
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix (hand mixer or stand mixer both work fine) until light and fluffy.
- In above bowl, mix in eggs and vanilla well.
- With the mixer on low speed, gradually add flour (about ¼ at a time). Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another portion of your flour. Mix in the last half of the sour cream and then the last couple of portions of your flour slowly until well-combined (no dry flour when you are mixing).
- Add the blueberries and fold in gently (do NOT use the mixer for this portion – a spoon will do).
- Scoop the batter in large mounds (two or three tablespoons) and place well apart to accommodate spreading during cooking. Sprinkle the tops of the cookie dough with coarse sugar.
- Bake the cookies for 12-15 minutes until the top springs back lightly.
- Move to a cooling rack once cookies are cool enough to relocate (a few minutes should be okay).
- For the glaze, in a small bowl whisk together the powdered sugar, lemon zest, vanilla, lemon juice, and salt. It should thicken but definitely needs to be a consistency that you can drizzle over the cookies.
- If needed, add a little powdered sugar (a tablespoon at a time) to thicken; add a little lemon juice if you need to thin it (just a teaspoon at a time – don’t want to overdo it).
- Generously drizzle the tops of the fully cooled (otherwise it will melt off) cookies with the glaze but don’t try to heavily coat them; you still want to be able to taste those beautiful cookies too!
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