Blueberry Muffin Cookies

Does anyone else ever buy something on a whim in bulk just to get it home and realize you don’t know what to do with it? I bought a big bag of frozen blueberries from Costco about a month ago. I thought my son would like them, which he does. But they are soooo messy. And sometimes I just can’t deal with scrubbing him down when he eats them.

I’ve been on a hunt for recipes that contain blueberries so I can use them up. We’ve had many smoothies and have gone through several blueberry muffin recipes. I landed on these blueberry muffin cookies and thought they were worth sharing on the blog. Their real name is blueberry muffin tops, but that name just hit a little too close to home …. The recipe can be found in Josi S. Kilpack’s culinary mystery Blackberry Crumble.

Preheat oven to 375 degrees.

In a large bowl, cream shortening, butter, egg, sugar, vanilla, almond extract, lemon, and milk.

Cookie mix

In a separate bowl, combine flour, baking powder, and salt. Add to shortening mixture until just combined. Fold in blueberries.

Blueberry Muffin Cookies mixed

 

Line cookie sheets with either silicone baking pad or parchment paper. Scoop out by rounded teaspoon. They will spread, so allow for some space between. I found 16 on each cookie sheet to be perfect spacing.

Blueberry Muffin scoops 1

Bake for 12-15 minutes, or until cookies are golden brown. Allow to cool for 2 minutes on cookie sheet before transferring to wire rack for cooling. Makes about 3 dozen.

Blueberry Muffin Cookies 1

Blueberry Muffin Cookies

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter (softened)
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons lemon zest (can use 1 teaspoon lemon juice instead)
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries, or frozen blueberries (no need to thaw)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, cream shortening, butter, egg, sugar, vanilla, almond extract, lemon, and milk.
  3. In a separate bowl, combine flour, baking powder, and salt. Add to shortening mixture until just combined. Fold in blueberries.
  4. Line cookie sheets with either silicone baking pad or parchment paper. Scoop out by rounded teaspoon. They will spread, so allow for some space between. I found 16 on each cookie sheet to be perfect spacing.
  5. Bake for 12-15 minutes, or until cookies are golden brown. Allow to cool for 2 minutes on cookie sheet before transferring to wire rack for cooling. Makes about 3 dozen.
http://eggrollsandsauce.com/blueberry-muffin-cookies/
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