Real Recipes From Real Home Cooks ®

lemon thyme blueberry muffin cookies

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

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

Ingredients For lemon thyme blueberry muffin cookies

  • 1 1/2 c
  • 1/4 tsp
    baking soda
  • 3/4 c
  • 1/4 tsp
  • 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
  • 1/2 tsp
  • 1/3 c
  • 1 c
  • 1 c
    powdered sugar (approx)
  • juice from 1/2 lemon

How To Make lemon thyme blueberry muffin cookies

  • 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!!