Lemon Thyme Blueberry Muffin Cookies

Lisa G. Sweet Pantry Gal

By
@2sweetinc

I had all these ingredients to make blueberry hand pies, when I purchased this lemon-thyme plant I had a change of plans ;) I made these for my Goddaughter and her Husband to celebrate there first child together Colton Michael.


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Prep:

20 Min

Cook:

10 Min

Method:

Convection Oven

Ingredients

1 1/2 c
flour
1/4 tsp
baking soda
3/4 c
sugar
1/4 tsp
salt
zest of two lemons (reserve 1 1/2 teaspoons)
1/4 c
chopped fresh lemon basil (or basil) (reserve 1/2 teaspoon)
6 Tbsp
unsalted butter softened
1
egg
1/2 tsp
vanilla
1/3 c
buttermilk
1 c
blueberries
1 c
powdered sugar (approx)
juice from 1/2 lemon

Directions Step-By-Step

1
Preheat oven to 350. Line two cookie sheets with parchment paper.

Whisk flour, sugar, and baking soda.
Add Lemon zest (reserving 1 1/2 teaspoons zest) & basil (except 1/2 teaspoon) Reserving for glaze. Pulse all in food processor.
2
Beat butter till creamy. Add sugar mixture beat till fluffy, add vanilla egg. Turn mixture down to medium alternating half buttermilk then flour repeat till all combined scraping down sides of bowl as needed.
3
Fold in blueberries.
Drop by tablespoons on cookies sheets leaving two inches in between.
Bake for 12min. let cool for two before removing.
4
GLAZE
Combine powdered sugar lemon juice, and reserved zest & basil. Till glaze forms. Drizzle over cookies and ENJOY!!

About this Recipe

Main Ingredient: Fruit
Regional Style: American