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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember those days when your family would eat almost a whole tray of blueberry muffins? I sure do! There was always a little fight over the tops. They're so good! So I wanted to share my twist on things with you all. I call them Blueberry Muffin Top Cookies, and oh boy, are they a crowd-pleaser! They capture all the best parts of a blueberry muffin – that slightly crisp edge, the soft, chewy interior bursting with juicy blueberries – all in a convenient, cookie form. It's kinda genius, if I do say so myself ;)
What makes these cookies stand out is the texture. Forget those crumbly, dry cookies you might have tried before. These are soft, chewy, and almost melt-in-your-mouth. I think that using melted butter really helps. The hint of lemon zest brightens up the blueberries, creating a flavor explosion that’s both comforting and exciting. Trust me, once you try these, you might just ditch the muffins altogether!
Required Equipments
- Mixing Bowls
- Whisk
- Cookie Scoop or Spoon
- Baking Sheet
- Parchment Paper
- Wire Rack
Blueberry Muffin Top Cookies: Frequently Asked Questions
Blueberry Muffin Top Cookies
These Blueberry Muffin Top Cookies are a delightful twist on classic muffins, offering a chewy, buttery base studded with juicy blueberries and a hint of lemon zest. Perfect for breakfast, brunch, or a sweet treat any time of day!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Melt the Butter: In a microwave-safe bowl, melt the butter. Let it cool slightly – you don't want it hot, just nicely melted.
- Combine Wet Ingredients: In a large bowl, whisk together the slightly cooled melted butter, granulated sugar, and brown sugar until well combined. It should be smooth and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. Make sure there are no streaks of egg yolk remaining.
- Zest the Lemon: Grate the zest from the lemon directly into the bowl. This adds a bright, citrusy note that complements the blueberries beautifully.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed for a consistent rise.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. A few streaks of flour are okay at this stage.
- Fold in Blueberries: Gently fold in the blueberries until they are evenly distributed throughout the dough. Handle the dough with care to avoid crushing the blueberries.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking and enhances their flavor.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them – ovens can vary!
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
- EAT!
📝 Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them before folding into the dough.
- Chilling the dough is crucial for preventing the cookies from spreading too thin. Don't skip this step!
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 22 g
Fiber: 1 g
Calcium: 15 mg
