I love eating biscotti for breakfast! And this Blueberry Muffin Biscotti is the perfect morning biscotti. Dip it in coffee or tea for a sweet treat mid morning.
If you love biscotti as much as I do, be sure to check out some of my other favorite biscotti recipes like my Chocolate Malt Biscotti, Glazed Oatmeal Raisin Biscotti, or my Rosemary Lemon Ginger Biscotti.
Why You’ll Love This Recipe
You will love this easy Blueberry Muffin Biscotti recipe. This makes the perfect biscotti for breakfast on those days when you’re treating yourself and having dessert for breakfast or even just enjoying it right after breakfast with your tea or coffee.
This biscotti is crispy, lightly sweetened, with a hint of cinnamon. I use dried blueberries in this biscotti so it keeps it really crisp, as fresh blueberries can have too much moisture for a dessert that is supposed to be crispy, like biscotti. That’s why I use dried blueberries. And the dried blueberries I use are made by Food to Live and I’m obsessed with these, they are one of my favorite sweet treats, I eat them like candy sometimes because they are so good!
Ingredients for Blueberry Muffin Biscotti
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Food to Live Organic Dried Blueberries
Tools Needed
Stand Mixer (or bowl and wooden spoon)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES10)
How to Make Blueberry Muffin Biscotti
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, vanilla extract, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
Add the all purpose flour, baking powder, cinnamon, and sea salt in that order and mix on low until a stiff dough forms. Add the blueberries and mix to combine.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
Step 4
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This Blueberry Muffin Biscotti tastes just like your the classic muffin, but it’s crispy and perfect for dipping in coffee or milk!
Ingredients
- Dough
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
170 grams organic dried blueberries
- Topping
28 grams (2 tablespoons) organic cane sugar
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, vanilla extract, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- Add the all purpose flour, baking powder, cinnamon, and sea salt in that order and mix on low until a stiff dough forms. Add the blueberries and mix to combine.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Recipe Video
Notes
- Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
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