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Blueberry Muffin Cookies

Blueberry Muffin Cookies

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Whenever I see a freshly baked muffin at the bakery or coffee shop, I’m always tempted to buy it, just to enjoy that fluffy muffin top. I love these cookies because they take advantage of the best part of the muffin (that soft, billowy top) and are topped with a sweet citrus glaze.

Ingredients

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Instructions

  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, combine the muffin mix, oats, vegetable oil, brown sugar, vanilla, salt, egg, and half-and-half and stir together until a soft dough forms. Do not overmix. Gently fold the blueberries into the dough to combine.
  3. Form the dough into 12 to 15 even piles on the prepared baking sheets. Bake for 8 to 10 minutes, rotating the pans halfway through baking. Remove from the oven and let them cool on the sheets.
  4. Before serving, combine the confectioners’ sugar, butter, and lemon juice in a small bowl. Stir to combine and add the half-and-half very slowly until the mixture reaches your desired consistency. Drizzle over the tops of the cookies and sprinkle with lemon zest.

Keywords: blueberry muffin cookies, blueberry muffin, cookies