14/06/2020 by Jess
Lemon & Blueberry Muffin Cookies
Looking at the recipes I have on the blog we can’t deny that I LOVE the lemon-blueberry mix. Today I bring you some mega fluffy lemon and blueberry cookies, but in a few weeks you’ll have other sponge cakes made with these ingredients too, so if you thought this was it … not at all!
Before starting with this week’s recipe, I wanted to apologize for my absence last week, but I think that after the super entry I posted, I could only give you a holiday 🙂
Coming back to the recipe we have this week, I’ll tell you that these are totally different cookies from what we have been making so far and I don’t know if you have ever tried them. They are very very easy to make and it is really like making a muffin but instead of putting it in its cupcake cases, we put it directly on the tray.
I’ll leave the ingredients with you and you can start preheating the oven at 170º
Lemon and Blueberry Muffin Cookies
You've never tasted these cookies! We could really say they're not cookies, but to really know what I'm talking about... Keep reading!
Ingredients
- 110 grams Butter at room temperature
- 110 grams Brown Sugar
- 150 grams White Sugar
- 1 Egg
- 1 TableSpoon Lemon Zest
- 250 grams All-purpose flour
- 2 TeaSpoon Baking Powder
- 1+1/2 TeaSpoon Salt
- 120 grams Sour Cream
- 300 grams Blueberries
Notes
Remember that by changing the number of servings, the amounts of the ingredients will automatically be changed
We start by beating at medium-high speed the butter tempered with the white and brown sugars
Scrape off the bowl with a spatula, so that nothing is left unintegrated, and add the egg and lemon zest
We beat at medium speed until everything is well unified again, and again we scrape the bowl. This is something we always have to do so that no ingredient is ever left behind.
Now we mix in a bowl the flour and salt together with the baking powder and we incorporate it into the mixture, alternating it with the sour cream. Beginning and ending with the flour mixture.
Finally we add the blueberries and here I do recommend that you add them with a rubber spatula making wrapping movements, so that they integrate without breaking.
Now, on a tray, we put little balls of dough I got about 15 of them, so get a spoon that’s a little bigger than a regular spoon.
Place the balls separately, no more than 5 per tray because they expand a lot. And bake them in the oven for 15 minutes, but I suggest you prick them with a toothpick in the middle and see if they are done (if the toothpick comes out clean)
After this time and seeing that they are done, we take them out of the oven and let them cool on a rack. This is very important because when they are hot they are very soft and can break very easily.
And that’s it! We have our muffin cookies ready to eat!
Easy, isn’t it? So tell me how they look when you make them.
A big hug and keep baking!
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