Name: Blueberry Muffin Cookies
Prep time: 1 h
Cook time: 15 min
Total time: 3 h
Yield: 32-36 cookies
Ingredients: 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled); 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 1 large egg, at room temperature; 1 and 1/2 teaspoons pure vanilla extract; 2 teaspoons lemon zest; 2 Tablespoons (30ml) fresh lemon juice; 1/4 cup (60ml) milk; 2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*; optional for a little crunch: coarse sugar; 1 and 1/2 cups (180g) confectioners’ sugar, sifted; 2 Tablespoons (30ml) fresh lemon juice; 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)