Blueberry Muffin Top Cookies

I have finally gotten settled, but don't get used to it guys! We're going to start looking for houses in February. But until then, there is a LOT I have to catch you up on. I have a few restaurant reviews as well as recipes that I want to share! 

I got this recipe from Iowa Girl Eats. I love that blog! I'm on my journey to finally looking great and feeling great about my body. So, I haven't been baking much because of it. But Iowa Girl Eats has so many inspirational ideas and recipes to help me lose weight without eating crap and feeling guilty. 

Blueberry is Joe's favorite, so of course I had to try these when I stumbled across it on her blog.  

ok, on with pictures and recipes!

I must admit now, her's looks SOO much better than mine!! I don't know how she got the blueberries to be so plump and not collapse. 

What you need:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup salted butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon almond extract (or Vanilla Extract)

2 teaspoon lemon zest, about 1 lemon

1 cup frozen blueberries, thawed and drained

What you need to do:

1. Preheat oven to 375 degrees. Combine flour, baking powder, and salt in a bowl, set aside.

2. In the bowl of your mixer, cream together butter and sugar until well combined. Add in egg and beat until combined. Add milk, almond extract and lemon zest then beat until combined.

3. Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in blueberries. The dough will seem too thick, but just keep at it!

4. Refrigerate the dough for at least one hour, then shape into large balls. Bake 6 to a baking sheet for 13-15 minutes, or until slightly golden brown on the bottom, and set on top. Do not over bake! Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way.

I had extra's so, I greased up a cheap ice tray and dolloped some dough into each slot and froze them for another day. 

 Recipe from Iowa Girl Eats