Muffin Mix Blueberry Streusel Cookies

• Vegetarian

• Produce

  • 1/2 tsp Lemon peel

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Lemon juice

• Pasta & Grains

  • 3/4 cup Oats, old fashioned

• Baking & Spices

  • 1 box Blueberry muffin mix
  • 1/4 cup Brown sugar
  • 1 1/2 cups Powdered sugar

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Milk

Found on thedomesticrebel.com

Description

Ingredients

• 1 box blueberry muffin mix (I used Krusteaz)
• ¾ cup old-fashioned oats (not instant)
• ⅓ cup + 2 Tbsp canola or vegetable oil
• ¼ cup brown sugar
• 1 egg, beaten
• 2 Tbsp milk
• FOR LEMON BUTTER GLAZE:
• 1 &1/2 cups powdered sugar
• 2 Tbsp melted butter
• ½ tsp lemon peel
• 2 tsp lemon juice
• 1-2 Tbsp milk

Directions

• Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
• In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
• Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
• Meanwhile, make your glaze. Combine all the glaze ingredients except for the milk together in a bowl, only using milk if needed, until smooth and pourable. Glaze the tops of the cookies and let set, about 10 minutes. Then serve!