1-Getting started with Blueberry Bliss Muffin Cookies: First, preheat your oven to 425°F and line a baking sheet with parchment paper to avoid any sticking issues. This high initial heat helps create that golden exterior while keeping the inside soft and tender.

2-Dry base preparation: Next, in a large bowl, sift together 3 cups of flour, baking powder, and salt to form the dry base. In a mixer, beat the butter, sugar, lemon zest, and vanilla on medium speed until it’s light and fluffy, which takes about 3 minutes for the best flavor. Add the eggs one at a time, beating well after each and scraping down the sides to ensure everything blends smoothly.

3-Creamy mixture and flour incorporation: In a separate bowl, whisk the sour cream and lemon juice together for a creamy mixture. Toss the blueberries with the remaining 2 tablespoons of flour to coat them, preventing them from sinking in the batter. On low speed, alternate adding the flour mixture and sour cream mixture to the batter three times, starting and ending with flour, and mix until just combined to keep things light.

4-Gentle Folding and Baking Tips: Gently fold in the blueberries and poppy seeds by hand to maintain their shape and add that rich texture. Use an ice cream scoop to divide the batter evenly onto the baking sheet for uniform cookies. Bake at 425°F for 5 minutes, then reduce to 375°F and continue for 18-20 minutes until golden and a toothpick comes out clean.

5-Cooling and serving: After baking, cool the cookies in the pan for 10 minutes before moving them to a rack.