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Ridiculously Easy Lemon Blueberry Shortbread Bites

These melt-in-your-mouth Lemon Blueberry Shortbread Bites are sweet, buttery and super delicious. Made in a muffin pan, they always come out perfectly round and are perfect for gifting with the free printable labels!
Course Cookies, Dessert
Cuisine American, British
Keyword Lemon Blueberry Shortbread, Lemon Blueberry Shortbread Bites
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Calories 143 kcal
Author Chris Scheuer

Ingredients

  • cup dried blueberries
  • 1 tablespoon apple juice orange juice or water
  • 1 cup very soft butter
  • ½ cup white sugar plus additional for sprinkling
  • ¼ cup powdered sugar
  • finely grated zest from 1 medium-size lemon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch

Instructions

For the prep:

  1. Combine dried blueberries and apple juice or water in a microwave-safe cup or bowl. Stir to coat. Cover the bowl or cup with a damp paper towel and microwave on high or 45 seconds. Stir again and set aside to cool while you make the dough.
  2. Preheat oven to 350˚F (177˚C). Spray two 12-cup mini muffin pans (or 1 24-cup mini muffin pan) with non-stick cooking spray. Set aside.

For the cookies:

  1. Combine butter, sugars, lemon zest, vanilla and salt in a medium-size bowl and stir with a silicone spatula or wooden spoon well until smooth and creamy.

  2. Add the flour and cornstach and stir from the bottom up until completely incorporated. The dough will be a little crumbly but make sure there is no dry flour at the bottom of the bowl.

  3. Drain off any excess liquid from the plumped blueberries then turn them out onto several thicknesses of paper toweling. Pat well to remove any extra moisture.
  4. Add the blueberries to the dough and stir gently to evenly incorporate.
  5. Using a small cookie scoop or tablespoon scoop up the dough into 24 portions. Each one should be approximately 1 tablespoon or right around 30g. Place the scoops of dough in the cups of the prepared pan and flatten with your hand. The dough will pretty much fill the cups. Sprinkle lightly with sugar and bake until the tops are gold brown, about 12-15 minutes.
  6. At this point, you can leave the shortbread bites just as they are or flatten the tops with the bottom of a small glass or metal measuring cup and sprinkle with a bit more sugar. Allow the cookies to cool in the pan for 5 minutes, then use a thin-bladed, small sharp knife along one edge to gently remove the cookies to a cooling rack.
  7. Allow to cool completely than store in an airtight container. These cookies also freeze well!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Facts
Ridiculously Easy Lemon Blueberry Shortbread Bites
Amount Per Serving
Calories 143 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 87mg4%
Potassium 46mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 236IU5%
Vitamin C 0.01mg0%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.