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Blueberry muffin cookies
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Servings:
16 cookies
Author:
Lorena Salinas from Cravings Journal
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Course:
Dessert
Cookies
Desserts
Tea Time
Keywords:
Cookies
blueberry
muffin
blueberries
🧂 Ingredients
130 g
unsalted butter
at room temperature
70 g
granulated sugar
60 g
brown sugar
1
egg
½ tsp
vanilla extract or essence
½ tsp
salt
¼ tsp
ground cinnamon
1½ tsp
baking powder
180 g
all-purpose flour
100 g
blueberries
40 g
brown sugar
35 g
all-purpose flour
⅛ tsp
ground cinnamon
35 g
unsalted butter
cold from the fridge, cut up in cubes
⅛ tsp
salt
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Instructions
1
This step is optional but I highly recommend it, browning the butter:
Place the butter in a small pan or pot. Melt it over medium heat and mix
constantly over medium heat. It will start to sizzle. Once golden, remove the
butter from the pan or pot immediately. Wait for it to cool down completely, it
should have a soft texture just like room-temperature butter. Weigh it and add
more softened un-browned butter if needed to complete the amount needed in the
recipe.
2
Using an electric mixer or a whisk, cream the butter with both types of sugar
until it looks homogeneous, creamy and lighter in colour.
3
Add the egg and beat again until it looks very creamy.
4
Add the vanilla, salt, cinnamon and baking powder and mix them in.
5
Add the flour and mix it in using a spatula or if you're using an electric
mixer, mix it in just enough to prevent over-beating it.
6
Cut half of the blueberries into quarters, and try to cut up the largest ones.
The other half of the blueberries remain whole. Incorporate the blueberries
using a spatula.
7
Use a large cookie scoop (approximately 4 tablespoons) to form the cookies and
place them on a baking tray lined with baking paper or a silicone mat. Separate
them well because they do expand in the oven.
8
Slightly press on them to flatten them, we still want them thick.
9
Place all the ingredients in a bowl and mix them using your hands.
10
Pinch the butter along with the other ingredients until you don't feel any large
lumps of butter.
11
Place a generous amount of crumble on each cookie.
12
Bake the cookies in a preheated oven at 180°C/350°F for 12-15min. The edges
should be slightly golden and they should be very soft, to the point where you
cannot lift them from the pan without breaking them.
13
Because of the blueberries, these cookies tend to be slightly odd-shaped. As
soon as you remove them from the oven and while they're hot, use a round cookie
cutter or a glass or cup to surround the cookie and shake it in there in a
circular motion to get it nice and round.
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