…like a muffin top, but better
Sometimes I eat cookies for breakfast. Sometimes they replace my lunch. Most of the time, however, I eat them raw, straight out of the bowl. It’s safe to say that I could eat cookies for all my meals and be perfectly okay with it. Although, I guess I would feel better if I knew they were stuffed with fresh blueberries because at least that way I could justify getting my fruit serving in for the day.
Plump and soft like muffins, round and crumbly like cookies, these brown sugar blueberry treats are undeniably delicious. It has been recommended by many of you that I start baking with fresh fruits. Well, here you have it—this one’s for you! Enjoy J
Recipe by: How Sweet Eats
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
3/4 cup fresh blueberries
(1) Preheat oven to 375° F.
(2) Beat butter and brown sugar with an electric mixer until smooth.
(3) Add egg and vanilla, mixing well until combine, about 2 minutes.
(5) Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate dough for 30 minutes.