When I was a kid, our Sunday morning breakfast tradition was having some sort of pastry before church.
Most often, it was some mini donuts, but every so often, my parents would pick up a variety pack of jumbo muffins. I loved all the flavors, but I often opted for a big, cake-y blueberry muffin as my first choice.
I recently picked up a big container of blueberries and decided to make some cookies I’d been eyeing for awhile. Let me tell you: these were so, so delicious, and while they weren’t quite the same fluffy cake texture of a muffin top, that’s definitely what they reminded me of.
This comes from the blog “In Fine Taste.” You can find the original post at https://infinetaste.com/blueberry-lemon-white-chocolate-chip-cookies/. I added extra vanilla in my version and removed some extra lemon flavors.
Blueberry White Chocolate Chip Cookies
- 3/4 cup butter
- 4 ounces cream cheese
- 1 3/4 cups sugar plus more for rolling dough in
- 1 egg
- 2 teaspoons vanilla
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups flour
- 1 cup white chocolate chips
- 1 cup fresh blueberries
- Line two baking sheets with parchment paper and set them aside.
- Cream the butter, cream cheese and sugar together. Beat for about two minutes until it’s light and fluffy.
- Beat in the egg, vanilla and lemon juice for another minute until the batter is smooth.
- Beat in the salt, baking soda and flour. Gently fold in the chocolate chips and blueberries.
- Add a few tablespoons of sugar to a small bowl. Scoop dough out in about 1/4-cup scoops, and roll the dough ball in the sugar. Place the cookies about two inches apart on the prepared cookie sheets, and place the sheets in the refrigerator for one hour.
- Preheat the oven to 350 degrees. Bake the cookies for 13 to 16 minutes or until the edges of the cookies are just browned. Let the cookies rest for 10 minutes before enjoying or transferring to an airtight container.
You could probably get away with using frozen blueberries for this, too, if you thaw them and drain them very well first.
We shared these with some friends, and I almost immediately got a request for the recipe. This makes huge, soft cookies that were so, so good.
And while they aren’t actually muffin tops, I think you could get away with eating these for breakfast, too. If anyone judges you, just don’t share your cookies with them.
This piece first appeared in print on March 4, 2021.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.