lemon thyme blueberry muffin cookies
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.
prep time
20 Min
cook time
10 Min
method
Convection Oven
yield
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 1/4 teaspoon salt
- - zest of two lemons (reserve 1 1/2 teaspoons)
- 1/4 cup chopped fresh lemon basil (or basil) (reserve 1/2 teaspoon)
- 6 tablespoons unsalted butter softened
- 1 - egg
- 1/2 teaspoon vanilla
- 1/3 cup buttermilk
- 1 cup blueberries
- 1 cup powdered sugar (approx)
- - juice from 1/2 lemon
How To Make lemon thyme blueberry muffin cookies
-
Step 1Preheat 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. -
Step 2Beat 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.
-
Step 3Fold in blueberries. Drop by tablespoons on cookies sheets leaving two inches in between. Bake for 12min. let cool for two before removing.
-
Step 4GLAZE Combine powdered sugar lemon juice, and reserved zest & basil. Till glaze forms. Drizzle over cookies and ENJOY!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Fruit Desserts
Category:
Other Snacks
Ingredient:
Fruit
Method:
Convection Oven
Culture:
American
Keyword:
#lemon thyme blueberry
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