Blueberry Muffin Cookies

sallysbakingaddiction.com

Dan Thompson

2 and ½ cups ( 313g) all-purpose flour ( spoon & leveled)

1 and ½ teaspoons baking powder

¼ teaspoon salt

¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

¾ cup ( 150g) granulated sugar

¼ cup ( 50g) packed light or dark brown sugar

1 large egg, at room temperature

1 and ½ teaspoons pure vanilla extract

2 teaspoons lemon zest

2 Tablespoons (30ml) fresh lemon juice

¼ cup (60ml) milk

2 cups fresh or frozen blueberries (about 1 and ½ 6-ounce packages)*

optional for a little crunch: coarse sugar

subheading: Lemon Glaze:

1 and ½ cups ( 180g) confectioners’ sugar, sifted

2 Tablespoons (30ml) fresh lemon juice

1 to 2 Tablespoons (15 to 30ml) half-and-half (or heavy cream or milk)

Directions at sallysbakingaddiction.com

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