July 11: Blueberry Muffin Cookies

Blueberry Muffin Cookies

Ingredients:
1 3/4 cups (8 oz) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (4 oz) unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon lemon zest
1 large egg
3/4 cup fresh blueberries, or 1/2 cup dried
Coarse sugar

1. Preheat the oven to 350 and place a rack in the center. Line two baking sheets with nonstick foil or parchment paper.
2. Mix the flour, baking powder, baking soda, and salt together in a medium-size bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and both sugars on medium speed until light and creamy. Beat in the lemon zest. Reduce the mixer speed and add the egg. Beat until the egg is blended in. By hand or using the lowest speed of the mixer, add the flour mixture and stir until it is mixed in. If using fresh berries, carefully fold the berries into the dough. If using dried, stir them in.
4. Scoop up tablespoonfuls of dough and shape into small balls. Arrange 2 1/2 inches apart on the prepared baking sheets and sprinkle with coarse sugar. Bake one sheet at a time for 12 minutes, or until lightly browned on the edges and top. Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Dry ingredients

Addition of the lemon zest

Addition of the egg

Addition of the flour mixture

Addition of the fresh blueberries

Addition of the coarse sugar

Thoughts: I really wanted to use fresh blueberries vs. dried but if I had used dried, it wouldn't have been so messy. I tried to fold the blueberries in carefully but it is hard to incorporate them without mushing a couple of them open. Some of them also exploded while they were baking. Other than that, it was ok. I don't know if they taste like a blueberry "muffin" but it was good.