Here's the recipe for lemon blueberry muffin tops!
1 cup granulated sugar
1.5 cups plan Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking pwpoder
0.5 teaspoon salt
1 cup fresh blueberries
2 teaspoons lemon juice - I made this edit to make the cookies lemony without the icing
To make the cookies:
1. Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets or line with baking paper, and set aside
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg, vanilla, and lemon juice
3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the bowl with the yogurt mixture. Gently fold in the blueberries.
Ingredients:
1 (8-ounce) package cream cheese, softened
2.75 cups confectioners sugar
0.25 cup lemon juice
2 teaspoons grated lemon zest
To make the icing:
Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies.
These cookies are best if eaten within 1-2 days. Even though they look like cookies, they taste like muffin tops. These cookies are really good! And a healthy version to a typical desert.
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