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Blueberry Muffin Cookies

Blueberry Muffin Cookies

Buyzyban.info - The recipes we show here are the most popular foods in 2018. Other than that for those of you who are confused to looking for food ideas for your family meals, maybe this recipe is right for you. Creative cuisine and new ideas also you can add to this Muffin Recipe. We try to display Muffin Recipe culinary art which is a creative activity from an international chef for you. For that, you can try it yourself by imitating how to cook the following muffin recipe. Here they use ingredients that are leisurely to come by and even available in various supermarket. How to process this Muffin Recipe has been provided here completely and is very simple to learn.

How to cook Muffin Recipe 2018

Below is a very helpful recipe for you :

Blueberry Muffin Cookies

By: Christina via Cookpad.com

Ingredients of Blueberry Muffin Cookies:

  • Cookies :
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, at room temperature
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 2 tbsp. freshly squeezed lemon juice
  • 1/4 cup milk
  • 2 cups blueberries (fresh or frozen, unthawed)
  • Coarse sugar, optional for topping
  • Lemon Glaze (optional) :
  • 1 1/2 cups confectioners sugar, sifted
  • 2 tbsp. freshly squeezed lemon juice
  • 1-2 tbsp. cream

Method for "Blueberry Muffin Cookies":

  1. In a large bowl, whisk together the flour, baking powder and salt. Set this aside.
  2. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, granulated sugar and brown sugar on high speed until it's combined and fluffy. With the mixer still going, add in the egg, lemon zest, lemon juice and vanilla extract. Scrape down the sides of the bowl as needed and mix until combined.
  3. On slow speed, add in the dry ingredients, then the milk. Mix only until just combined, do not overmix! Use a rubber spatula to very gently fold in the blueberries. Cover the bowl and chill in the fridge for 30-45 minutes.
  4. Preheat the oven to 350°F. Line a few large baking pans with silicone baking mat or parchment paper.
  5. Scoop about 1.5 tbsp of dough per cookie spaced about 2" apart onto the prepared baking pan. Sprinkle a pinch of coarse sugar over each dough mound. Bake for 14-16 minutes, until the cookie springs back when lightly touched and the edges are just beginning to brown.
  6. Let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. If you'd like to glaze them, just wait for them to finish cooling first.
  7. For the glaze, just whisk together the confectioners sugar, lemon juice and cream until thoroughly combined and add more liquid if you'd like it thinner. You could use all cream if you'd prefer.
  8. Drizzle the glaze lightly over each cookie and let it set. Store the cookies in an airtight container either at room temperature for 2-3 days or in the fridge for 5-6 days.

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