Ingredients:
1/2 cup shortening
1/4 cup butter
1 egg
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons lemon zest (can use 1 teaspoon lemon juice instead)
2 tablespoons milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, or frozen blueberries (no need to thaw)
Preheat oven to 375 degrees. In a large bowl, cream the shortening, butter, egg, sugar, vanilla, lemon zest, and milk. In a separate bowl, combine dry ingredients. Add to shortening mixture until just mixed. Fold in blueberries, careful not to crush the berries. The batter might be a little crumbly.
Drop by teaspoonfuls (or 1-inch scoops) onto parchment or silicone-mat baking sheet (blueberries stick like crazy).
Bake 12 to 15 minutes or until muffin tops are golden brown. Cool on cookie sheet for two minutes before moving to a rack to cool. Makes 3 dozen.
Option glaze:
1/2 tablespoons butter
1 cup powdered sugar
2 tablespoons lemon juice
Mix all ingredients together. Drizzle over cookies while cookies are still warm.
Note: A streusel topping might taste really good too!
***Now, my notes!!
I used unsweetened vanilla almond milk in place of regular milk based on my personal preference. Also, the part that says "In a separate bowl, combine dry ingredients...", yeah, I ignore that and just put all the dry ingredients right in the bowl, but don't over mix.
When it said the batter might be a little crumbly. Um, yeah, that was NOT my problem. Mine was very smooth. Almost a cross between a muffin dough and a cookie dough...delicious (not that I know...).
On the glaze, I skipped the butter and just used the 2 tablespoons of lemon juice and a little less than a cup of powdered sugar (I think...that's what I get for not measuring!).
This recipe makes 3 dozen. Each muffin top is 2 WWPP!! Yum!!
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