Blueberry season is coming to an end, but not before I get one more recipe out of them! This recipe adapted from Smitten Kitchen is simple to follow, uses basic ingredients and will stay good for a couple days in the fridge.
I've been on a bit of a blueberry craze recently if you couldn't tell already. And while the blueberry lemon muffins were quite delightful, I was looking for something more along the lines of a cookie -- a blueberries and cream cookie to be more exact. I fell in love with this cookie the first time I went to Momofuku Milk Bar in New York City. It easily became my favorite cookie of all time, to the point where my sister and my friends were bringing me dozens of frozen cookies all the way back from NY as bridal shower and christmas gifts. One of my friends had recently been making batches of these cookies so I figured I'd give it a go myself. I'd have to admit that these aren't exactly like the bakery's own cookies but they come pretty close and are pretty darn good regardless. Although they turned out a little flatter than I would have liked they are mighty chewy and delicious - a nice quick fix as opposed to spending $600 on a flight to NYC. Recipe adapted from Christina Tosi's Momofuku Milk Bar. Note I have tried this recipe using cups vs grams and using a kitchen scale definitely made better cookies so I have listed the recipe in grams below (with US measurements next to it).
It's not exactly spring yet, but I couldn't resist picking up a beautiful box of blueberries at Trader Joe's last week. Outside of making a blueberry grilled cheese sandwich, what better use for them than for some call day blueberry lemon muffins. Moist yet crispy on top, these will melt in your mouth. I also had a few lemons left in the fridge that needed to be used up hence the blueberry lemon muffins. Not to mention it was the perfect excuse to use these absolutely adorable silicon baking cups by "Fred and Friends" that have been sitting in the cabinet for months now.
