Blueberry Muffin Cookies | How to make Blueberry Muffin Cookies | Blueberry Cookies Recipe | Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

blueberries

🥗Healthier: dried cranberries

💰Cheaper: frozen blueberries

Dried cranberries add a different flavor while frozen blueberries are often cheaper.

Set the oven to 375 degrees.

In a bowl, add 1 cup of unsalted butter and 1 cup of granulated sugar, then cream them together.

Scrape down the sides of the bowl to ensure the butter and sugar are well incorporated.

Crack 2 eggs into a separate bowl, then add the first egg to the mixture and mix well.

Repeat with the second egg, adding it to the mixture and mixing well.

Crack an egg for the yolk, letting the egg white fall into the bowl, and add the yolk to the mixture.

Mix in 1 tablespoon of vanilla extract.

Scrape down the sides of the bowl again to ensure everything is mixed well.

In a separate bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt, then whisk together.

Gradually add the flour mixture to the cookie dough, mixing in between each addition, and scrape down the sides of the bowl as needed.

Pour 1 tablespoon of freshly squeezed lemon juice over 2 cups of blueberries and toss to coat.

Add the blueberries to the cookie dough and mix until incorporated.

To make the strudel topping, combine 1/2 cup of melted butter and 1/4 cup of granulated sugar in a bowl and mix.

Add 1/4 cup of light brown sugar to the butter and sugar mixture and mix well.

Stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of kosher salt, then mix.

Add 1 cup of all-purpose flour to the strudel mixture and mix until combined.

Use an ice cream scoop to portion out the cookie dough onto a parchment-lined baking sheet, placing them about 2 inches apart.

Add about 1/2 tablespoon of the strudel topping onto each cookie dough ball.

Press your thumb on top of each cookie dough ball to help them remain flat while baking.

Chill the cookie dough in the refrigerator for 20 minutes.

Bake the cookies in the preheated oven for 9 minutes.

Let the cookies cool on the baking tray for 5 minutes after removing them from the oven.

To make the vanilla glaze, combine 1 cup of powdered sugar and 2 tablespoons of vanilla extract in a bowl.

Add 1 tablespoon of milk to the glaze mixture and mix until smooth.

Stir in 1/2 tablespoon of corn syrup and mix well, scraping down the sides of the bowl as needed.

Drizzle the glaze over the cooled cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens