Of all the cookies made for the
Serving Mom Breakfast in Bed collection,
these blueberry muffin cookies are my absolute favorite.
They turned out just the way I envisioned them.
Start with a muffin-shaped cookie.
(Any cupcake cutter will work just fine.)
Using a medium brown
10-second glaze,
outline and flood the top of the muffin.
Allow it to dry for at 30 minutes.
Add random swirls and blobs of the medium brown glaze all over the muffin top.
Please forgive me for forgetting to take photos of the muffin liner part of the cookie.
For the instructions on making the creases on the liner, check out this
cupcake tutorial.
As seen in photos below, these muffin liners are done in a lighter brown glaze.
After it has dried for 1-2 hours, use a cake tester to make the creases.
Make some blueberry glaze-icing-transfers on parchment paper.
Start with dark navy glaze and make varying sized circles and ovals.
(see photo below)
Allow them to dry for about 30 minutes.
Outline a small circle some where on each blueberry.
Allow it to dry for a few minutes and then add a squiggly line around the circle
to resemble a real blueberry.
Allow the muffin cookies and the blueberry transfers to dry overnight.
Add a dot of glaze to the back of them and randomly place them on the muffin tops.
Making a mixture of Americolor chocolate brown, gold, and Bright White gels,
paint on some highlight lines to the muffin liner.
Allow this to dry well (an hour or so).
Brush a light layer of corn syrup over the brown muffin top and
immediately cover the muffin top with the sugar mixture.
Shake off the excess.
Dessert for Breakfast Cookie Collection
