Mimi's Organic Eats » Cookie Recipes » Blueberry Muffin Biscotti

Blueberry Muffin Biscotti

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.

blueberry muffin biscotti, biscotti for breakfast
blueberry muffin biscotti, biscotti for breakfast

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!

blueberry muffin biscotti, biscotti for breakfast

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Food to Live Organic Dried Blueberries

blueberry muffin biscotti, biscotti for breakfast

Tools Needed

Digital Food Scale

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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blueberry muffin biscotti, biscotti for breakfast

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).

blueberry muffin biscotti, biscotti for breakfast

FAQ's

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.

Can I make this biscotti gluten free?

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.

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.

blueberry muffin biscotti, biscotti for breakfast

Craving More?

blueberry muffin biscotti, biscotti for breakfast

Blueberry Muffin Biscotti

Mimi Council
This Blueberry Muffin Biscotti tastes just like your the classic muffin, but it's crispy and perfect for dipping in coffee or milk!
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 270 kcal

Ingredients
 
 

Dough

Topping

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

Gluten Free – Replace the all purpose flour with 269 grams (scant 1 ¾ cups) 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.

Nutrition

Calories: 270kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 225mgPotassium: 143mgFiber: 2gSugar: 24gVitamin A: 275IUVitamin C: 0.003mgCalcium: 47mgIron: 1mg
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