All my taste-testers dropped to their knees. This is a great recipe. However, due to the nature of blueberries (a very WET fruit), you will have to make adjustments depending on the crop. I used small, compact berries, so I cut the milk by half. I did not want extra moisture in the dough from broken berries so I mixed half gently in the top half of the dough, baked it, then mixed the rest as I scooped. Lastly, I used real butter for flavor. They did NOT taste like muffins. This is a delicate cookie that does not keep as nicely as others, but a very special treat indeed.
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