Blueberry Muffin Biscotti
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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.
Table of Contents
Why You'll Love This Recipe
Cookies for Breakfast: 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.
Light & Crispy: 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!
Make Ahead: I love making biscotti as it's a great make ahead dessert. Because of it's crispy texture it is perfect when it just sits out on the counter. So, if you are making things for a party or brunch the following day, then biscotti is a great choice!
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Food to Live Organic Dried Blueberries
Tools Needed
Stand Mixer (or bowl and wooden spoon)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes! Feel free to use dried cranberries, raisins, or even dried apricots. All of these would be delicious in this sweet biscotti with a hint of cinnamon.
Yes, I provide a simple adjustment in the Notes at the bottom of the recipe for gluten free baking instructions. I even link the gluten free flour I tested this with.
Homemade biscotti is crispy and buttery, so it needs to be stored in a cool dry place. I leave mine out on a plate on the counter for a few days while we eat it. Don't put it under a dome or in an airtight container as it can become soggy.
Craving More?
Blueberry Muffin Biscotti
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 170 grams dried blueberries
Topping
- 28 grams cane sugar
Instructions
- 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.
Video
Notes
Nutrition
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