Blueberry Muffin Cookies

I was attracted to this recipe because it promised to "taste like a muffin tops". It was cakey soft and full of juicy blackberries.

Ingredients

All purpose flour - 2 and 1/2 cups
Baking powder - 1 and 1/2 tsp 
Salt - 1/4 tsp
Unsalted butter - 3/4 cup, softened to room temperature
Granulated sugar - 3/4 cup
Light or dark brown sugar - 1/4 cup, packed 
Large egg - 1, at room temperature (I used egg replacer)
Pure vanilla extract - 1 and 1/2 tsp
Lemon zest - 2 tsp
Fresh lemon juice - 2 TBSP
Milk - 1/4 cup
Fresh or frozen blueberries - 2 cups (280g) 
optional for a little crunch: coarse sugar
optional Lemon Glaze

Confectioners’ sugar - 1 and 1/2 cups,  sifted

Fresh lemon juice - 2 TBSP
Half-and-half (or heavy cream or milk) - 1–2 TBSP

Steps

1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
2. With a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. 

3. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

4. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. 

5. With a spoon or silicone spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.

6. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
7. Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 18-22 minutes or until the cookie springs back when lightly poked with your finger.

8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.

9. To make the glaze, whisk the confectioners’ sugar, lemon juice, and half-and-half together until smooth. Add more confectioners’ sugar to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over cookies. If applied lightly, the glaze will set within a couple hours. ( I skipped this to reduce sugar count)