I’m not embarrassed to admit that over the past year, some of the best things I’ve sipped or eaten have often been inspired by viral Tik Tok/ Instagram trends which have captured our imagination, attention and appetites. Dalgona coffee, baked feta pasta, baked oats (i.e. cake for breakfast) and most recently the terrifically-trending naturally-blue blueberry cookies!
The original recipe by Justine Snacks is rather ingenious, starring thawed frozen blueberries to colour and flavour cookies which are super-soft and tender with a pillowy, muffin-like tops
My recipe below is inspired by but adapted from the original – it’s no longer vegan (but yes, it’s still eggless) and it’s a small-batch undertaking that produces just 4 mini blueberry bites, perfect for breakfast or with a cuppa tea later in the day. You might have noticed that there has been a lot of scaled-down small-batch baking recently on TFD. This is driven in most part by a sense of portion control, as there’s only oh-so-much cake we can send our neighbours without them wondering whether it’s all part of a larger ploy to fatten them up! Smaller-batch recipes also means that we get to enjoy all our bakes whilst they’re at their freshest, without any leftovers.
Back to these trending blueberry cookies though! Here are the key ingredients that you need to bake the latest tik tok/ Instagram trend:
- All purpose-flour. I have had success replacing the quantity of AP flour mentioned in the recipe with 85 gm of oat flour, but do note that the texture is no longer as soft nor as tender.
- Baking powder. This is our main leavening agent.
- Butter. A bit of butter makes everything better! Alternatively, you can use vegan butter as per Justine’s original recipe.
- Caster sugar. White sugar is recommended for retaining the vivid purpleish hue of the blueberries. If you’re not so fussed about the colour, I would suggest replacing with coconut sugar/ jaggery as a healthier (and more toddler-friendly!) option.
- Frozen blueberries. Frozen blueberries work better than fresh blueberries for this recipe; in Justine’s words they do have this lovely “jammy” texture once thawed (defrosted on the stove or microwave).
- Hazelnuts. Hazelnuts add a toasted nutty crunch which is the perfect foil for for the soft texture of these cookies. Alternatively, feel free to add in nuts of your choice and/ or white chocolate chips.
Trending Blueberry Cookies (Eggless)
- 68 gm (½ cup) all-purpose flour
- ¼ tsp baking powder
- 42 gm (3½ tbsp) butter
- 45 gm (3½ tbsp) caster sugar
- 50 gm frozen blueberries
- ¼ cup chopped hazelnuts (alternatively use nuts of choice/ white chocolate chips etc)
- Heat the frozen blueberries in the microwave/ on the stove until soft and juicy (this takes about 45 seconds in the microwave).
- Sift the dry ingredients into a mixing bowl and whisk until evenly combined. Set aside.
- Beat the sugar and butter until light and fluffy. Then add in the blueberries.
- Continue beating on high speed until the blueberries are completely blended in and the mixture is a richly-purple colour.
- Gently fold in the dry ingredients (don't over-mix). Fold in the hazelnuts or white chocolate chips.
- Freeze the blueberry cookie dough for about a half hour until scoopable into cookie dough balls.
- Bake in a pre-heated oven at 180°C for 9-10 minutes until the edges are crisp but the centre is still soft. Let the cookies cool down on a wire rack, then enjoy!
- This recipe is inspired by and adapted from Justine Snacks.
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