{Tasty Tuesday: Blueberry Muffin Top Cookies}

Sometimes I wish I could be fit without working out...

Or have fresh flowers that never die...

Or drink my smoothie fast without getting a brain freeze...

Sometimes I wish I could have just the muffin tops, and not feel like I was wasting half the muffin...

Oh, wait!  I can!

I found this recipe on Pinterest (as always) and was really excited to try it.

Would it really taste like a muffin top?  Or would it just be another cookie?

Well, it was a delicious-fluffy-muffin-top-tasting-cookie!

Does this mean I can have them for breakfast?

Go make them.

Now!

What You'll Need:

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 tsp almond extract

2 tsp lemon zest, about 1 lemon

1 cup blueberries

1.  In a medium bowl, combine flour, baking powder, and salt and set aside.

2.  With an electric mixer, together the butter and sugar until well combined. Add in the egg and beat until combined.

3.  Next, add the milk, almond extract and lemon zest and beat until combined.

4.  Slowly add in the flour mixture until well combined.

5.  Gently fold in the blueberries.

6.  Put the dough in the freezer for at least one hour.

7.  Shape the dough into balls and place them on a baking sheet.  I made mine a little large, but the recipe said to not put more than 6 per sheet.

8.  Bake for 13-15 minutes at 375 degrees.  Make sure not to over bake them.  The bottoms should be golden brown.

9.  Let cool for 5 minutes on baking sheet before transferring them to a drying rack.