Lemon-Blueberry Muffin Cookies

• servings: 24 servings
• total time: 1 hour 30 minutes

Ingredients

1½ cups granulated sugar, divided

1¼ cups unsalted butter, at room temperature, divided

1 large egg, at room temperature

3 teaspoons grated lemon zest, divided

2½ tablespoons lemon juice, divided, plus more juice as needed

2 cups all-purpose flour, divided

1¾ cups whole-wheat flour, divided

¾ teaspoon salt, divided

½ teaspoon baking powder

¼ teaspoon baking soda

1½ cups fresh blueberries

¼ cup packed light brown sugar

1 cup confectioners’ sugar

Directions

Position oven racks in upper and lower thirds; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.

Place 1¼ cups granulated sugar and 1 cup butter in a large mixing bowl; beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add 1 egg, 1 teaspoon lemon zest and 1 tablespoon lemon juice; beat on low speed until combined, 15 to 30 seconds.

In a medium bowl, whisk 1½ cups all-purpose flour, 1½ cups whole-wheat flour, ½ teaspoon salt, ½ teaspoon baking powder and ¼ teaspoon baking soda. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined. Gently fold in blueberries until evenly distributed.

In the medium bowl, combine ¼ cup brown sugar and the remaining 2 teaspoons lemon zest, ¼ cup butter, ¼ cup granulated sugar, ½ cup all-purpose flour, ¼ cup whole-wheat flour and ¼ teaspoon salt. Use a fork or your hands to mix until the mixture is crumbly and holds together when squeezed.

Using a 1⅓-ounce (2½-tablespoon) scoop, scoop 24 cookie dough balls onto the prepared baking sheets, about 2 inches apart. Top each ball with about 2 teaspoons streusel mixture, pressing firmly into the dough to adhere (the dough should flatten slightly). Freeze, uncovered, until firm, about 15 minutes.

Bake both sheets, rotating the sheets top to bottom halfway through, until the cookie edges are golden brown and set and the streusel is lightly crisp, about 20 minutes. Let cool to room temperature on the baking sheets set on wire racks, about 20 minutes.

Whisk confectioners’ sugar and the remaining 1½ tablespoons lemon juice in a small bowl until smooth and easily drizzled (add more lemon juice, ½ teaspoon at a time, to reach desired consistency, if needed). Drizzle over the cooled cookies.

Nutrition

• Calories: 235 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 33 mg
• Sodium: 95 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 3 g