Blueberry Muffin Biscotti

Name: Blueberry Muffin Biscotti
Prep time: 10 min
Cook time: 55 min
Total time: 75 min
Ingredients: 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; 28 grams cane sugar

I love eating biscotti for breakfast, and this Blueberry Muffin Biscotti is the perfect morning biscotti. Filled with juicy dried blueberries, a hint of cinnamon and that perfect signature crunch, it's perfect for dipping 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, Cranberry Orange Biscotti with Sourdough Discard, or Simple Chocolate Espresso Biscotti.

blueberry muffin biscotti on a plate on a marble counter.

A Quick Look At The Recipe

Recipe Name: Blueberry Muffin Biscotti
Ready In: 1 hour 15 minutes
Makes: 12 biscotti
Main Ingredients: salted butter, cane sugar, all purpose flour, dried blueberries
Flavor Profile: buttery richness and a whisper of cinnamon
Dietary Info: gluten free swap available
Difficulty: Medium
Why You’ll Love It: if blueberry muffins and biscotti had a baby

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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 for brunch 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.
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! Also try Eggless Coconut Chocolate Chip Biscotti for another great biscotti reicpe.

Ingredients

Butter: I use Organic Valley Salted Butter in this recipe. Be sure your butter is soft, just like if you're making cookies.
Cane Sugar: I use organic cane sugar for the biscotti and also on top before baking which creates a perfect texture and subtle crunch that I love!
Eggs: Be sure to use large and not medium or extra large because that can make dough too dry or too wet.
Baking Powder: I use baking powder in this recipe because there is no acid, so you can't use baking soda. For more info on the difference, be sure to check out my post Difference Between Baking Soda and Baking Powder.
Cinnamon: My favorite ground cinnamon is organic Korintje cinnamon as I think it has the best flavor profile. You can use whichever variety of cinnamon you like best though. Check out Best Cinnamon to Bake With for more info on different varieties of cinnamon.
Blueberries: I use organic dried blueberries. Don't use fresh blueberries as there is too much moisture in them for biscotti. But, you could use freeze dried blueberries if you don't have dried.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips

Always weigh ingredients for the best results.
While many biscotti recipes will tell you to use a serrated knife, I prefer a chef's knife for nice clean cuts.
You can let biscotti sit longer than the rest time if it's difficult to cut. It should be easy to slice so you get nice clean cuts, that's what the resting time is all about. So, don't be afraid to wait a few more minutes if needed.
Make sure to separate biscotti slices after being cut so it has some room to continue baking during the second bake.
Store biscotti in a cool, dry place so it stays crispy. I like to just leave it out on the counter on a platter and enjoy within a few days.
You can freeze baked biscotti for up to 3 months in a freezer safe container. Just thaw and enjoy!
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 ¾ cups) gluten free flour blend. I tested this recipe using the Namaste Organic Perfect Flour Blend. You can try a similar 1:1 gluten free flour, but results may vary.
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 to 15 minutes. Cut as instructed and bake again for 15 minutes.

How to Make Blueberry Muffin Biscotti

butter sugar and vanilla in a glass mixing bowl on a marble counter.

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.

creamed butter and sugar in a glass mixing bowl on a marble counter.

Mix on low until combined and there are no chunks of butter.

creamed butter and sugar with eggs in a glass mixing bowl on a marble counter.

Add the eggs.

wet ingredients for blueberry muffin biscotti mixed together in a glass mixing bowl on a marble counter.

Mix just slightly, enough to break the yolks.

ingredients for blueberry muffin biscotti cookie dough in a glass mixing bowl on a marble counter.

Next, add the all purpose flour, baking powder, cinnamon, and sea salt in that order.

blueberry muffin biscotti cookie dough in a glass mixing bowl on a marble counter.

Mix on low until a stiff dough forms.

blueberry muffin biscotti cookie dough in a glass mixing bowl on a white marble counter.

Add the blueberries and mix to combine.

blueberry muffin biscotti cookie dough log on a baking sheet sprinkled with cane sugar.

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.

blueberry muffin biscotti log cooling on a baking sheet on top of an oven.

Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 to 15 minutes or until it's cool enough to cut nice clean cuts.

blueberry muffin biscotti on a baking sheet.

Trim off the edges, then slice into 12 pieces, separate them, 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).

Blueberry Muffin Biscotti FAQ's

What is the secret to good biscotti?

The biscotti should be almost all the way baked after the first bake. Letting it rest until it's cooled enough to cut easily is key. This ensures nice clean cuts and also won't break the biscotti, so resting is key. Then be sure to bake it until crispy during the second bake. Don't be afraid to bake a few more minutes as all ovens are a bit different and you want to ensure biscotti is crispy!

Do these biscotti taste like blueberry muffins?

Yes, if you love blueberry muffins and biscotti, this will be your favorite recipe!

Can I use fresh blueberries instead of dried blueberries?

No, don't use fresh or frozen blueberries as they have too much moisture. But, you can use freeze dried blueberries if you prefer those over dried!

Can I use freeze-dried blueberries instead of dried blueberries?

Yes, those work in place of dried! They add a little more crunch instead of adding the dried, which will have a juicy texture.

Can I use another dried fruit?

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.

Is biscotti gluten free?

Normally biscotti is not gluten free. But, you can make this Blueberry Muffin Biscotti gluten free by using the 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.

Why did my biscotti crumble when slicing?

If you didn't bake it long enough during the first bake or didn't let it rest long enough, then it can crumble when slicing. The first bake needs to be baked enough that the biscotti can be sliced easily. This is a combination of baking long enough and letting it rest long enough. If your biscotti still looks jiggly in the center, you can give it a few more minutes. And, you can let it rest longer if needed to get nice clean cuts.

How long should I let biscotti cool before slicing?

Usually 10 to 15 minutes is all you need, but if you're having difficulty slicing you can let it rest for another 10 minutes. It needs to rest enough that you can slice it easily.

Why is my biscotti soft instead of crispy?

Under baking will cause biscotti to be soft instead of crispy. All ovens are a bit different so don't be afraid to bake a few more minutes if needed to get that crispy texture.

Can I make biscotti dough ahead of time?

You can, you'll need to wrap the dough in plastic wrap (so it doesn't dry out) and store in the fridge (for up to 3 days). Then, let it come to room temperature and then form it into the log and then continue on with the recipe.

Can I freeze biscotti dough instead of baked biscotti?

You can, but I think that's more work. But, if you want to then you'll need to wrap the dough tightly in plastic wrap and I also like to put inside a freezer safe airtight container or bag so it doesn't dry out. You can freeze for up to 3 months. You'll need to thaw in the fridge for 24 hours, then let it come to room temperature before forming into the log and continuing on with the recipe.

How do you store homemade biscotti?

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.

Can I add a glaze to this biscotti?

You can, love this idea! Whisk together 142 grams (1 cup) sifted powdered sugar and 1 to 2 tablespoons of water. Drizzle on top and enjoy! You can also add a little lemon juice or zest for a lemon blueberry option.

Serving Ideas

Enjoy with an Iced Blueberry Latte or Strawberry Limeade for a refreshing afternoon sncak.
Cozy up with Coconut Hot Chocolate or Healthy Gingerbread Hot Cocoa with Bone Broth for a comforting treat.
Add as an ice cream topper to Salted Caramel No Churn Ice Cream.
Enjoy for brunch treat with Fluffy Scrambled Eggs With Sour Cream, Maple Turkey Breakfast Sausages with Bone Broth Bloody Mary Mix.

blueberry muffin biscotti sitting on top of a glass of milk on a marble counter.

More Blueberry Recipes

Blueberry Slab Pie Without Eggs

Blueberry Butter Spread

Blueberry Cream Cheese Scones Without Eggs

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