Channeling my inner Elaine Benes with these Blueberry Muffin Tops! These pillowy muffin top cookies are sweet, fluffy little treats and made with only a fraction of the sugar of most cookies! Now, to stop at just one...
Ingredients
1/2 cup butter, softened
6 tablespoons+1 teaspoon sugar
1 teaspoon vanilla extract
1 egg
1 cup + 1 tablespoon flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3/4 cups blueberries
Directions
1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. In the bowl of your stand mixer, add the butter and 6 tablespoons of sugar and beat for 1 minute. Add the egg and vanilla and mix to combine.
3. Add the baking soda, baking powder, salt and flour and mix to combine. Remove from the bowl from the stand mixer. Gently fold in blueberries with a spatula.
4. Using a cookie scoop, place 6 heaping scoops on each baking sheet, leaving at least 1 1/2 inches of space in between scoops as the muffin tops will spread quite a bit when baked.
5. Bake in the oven for approximately 17-18 minutes. Let cool for 10 minutes before removing them from the baking sheet.
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