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Blueberry Muffin Cookies Recipe

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This recipe for Blueberry Muffin Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups frozen blueberries
2 cups flour plus 2 tablespoons, divided
1½ sticks butter or margarine
⅓ cup sugar
⅔ cup brown sugar
2 tablespoons milk or soy milk
2 teaspoons vanilla extract
2 eggs
⅔ cup cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
pinch salt
Directions:
Directions:
Preheat oven to 375.
Line a cookie sheet with parchment paper or grease lightly. Set aside.
Let the blueberries thaw completely, for at least a couple of hours.
Once defrosted, drain all accumulated liquid. Squeeze lightly to drain as much liquid from the berries as possible.
Toss the blueberries with 2 tablespoons flour and set aside.
In bowl of electric mixer, , cream together margarine, sugar and brown sugar until smooth.
Add milk, vanilla extract and eggs, one at a time, beating well to combine after each addition.
In a separate bowl, whisk together 2 cups flour, cornmeal, baking powder, baking soda and salt.
With the mixer on low, slowly stir in the dry mixture into the wet mixture.
Beat until JUST combined.
Stir in prepared blueberries very gently to prevent the color from running.
Scoop heaping tablespoons of dough onto prepared cookie sheet, leaving room between cookies since they will spread.
Bake about 11 minutes, until tops of cookies appear set.
Personal Notes:
Personal Notes:
Chaya Giti's Recipe

 

 

 

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