|1/2 cup canola oil|
|1/2 cup granulated sugar|
|1 teaspoon lemon extract|
|1/2 teaspoon Princess Bakery Emulsion|
|1 1/2 cups all-purpose flour|
|1 1/4 teaspoons baking powder|
|1/4 teaspoon baking soda|
|1/2 teaspoon salt|
|1 1/4 cups blueberries|
|- Preheat oven to 350 degrees F. Combine dry ingredients in separate bowl and mix well.|
|- Mix together egg, oil, sugar, lemon extract and bakery emulsion if available. Fold in the dry ingredients, then the blueberries. (Mixture will be oily.)|
|- Using 1 oz cookie scoop, scoop onto insulated cookie sheet and bake for 8-10 minutes until firm and just starting to brown on top. Makes 3 dozen blueberry bites.|
- This recipe came about because of a baking mistake. When making my Blueberry Lemon Oat Muffins I knew something wasn't right with the batter, but I continued to make the muffins. I soon discovered (too late) that I had left out the oatmeal/lemonade mixture. The muffins were good, but very dense. That mistake evolved into this recipe. Kinda like a cookie, kinda like a mini-muffin.
- If you don't have Princess Bakery Emulsion you can substitute the equal amount of vanilla extract.
- This recipe works great for blueberries that are starting to dry out. I don't recommend using big plump blueberries