Blueberry Shortbread Bites
Submitted by happyzhangbo
Buttery, melt-in-your-mouth shortbread bites with dried blueberries and orange zest, pressed into mini muffin tins. Food processor simple and done in 25 minutes flat.
YIELD
18 servingsPREP
6 minCOOK
15 minREADY
25 minThese little bites are dangerously easy to make and even more dangerous to be around.
The food processor does all the work: pulse together flour, sugar, cornstarch, orange zest, and salt, then blitz in cold butter until crumbly. Stir in dried blueberries, press the mixture into mini muffin cups, and bake until golden.
That’s it. No rolling, no chilling, no cookie cutters.
The cornstarch is the secret to that melt-on-your-tongue texture that makes great shortbread so irresistible, and the orange zest lifts the whole thing with a bright, citrusy fragrance.
They’re tiny enough to eat three before you realize you’ve started.
Kitchen Tips
- Use cold butter, cut into cubes. Cold butter is what gives shortbread its crumbly, sandy texture. Room temperature butter will make the dough too soft and greasy.
- Press the mixture firmly into each mini muffin cup. Loose, crumbly dough won’t hold together after baking.
- Let them cool in the pan for a few minutes before popping them out. They’re fragile when hot but firm up as they cool.
Ingredients
Directions
Preheat oven to 350°.
In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt.
Add butter, then pulse until fine and crumbly.
Remove bowl from food processor and stir in dried blueberries.
Measure 2 tablespoon mixture into each of 36 mini muffin cups*, pressing down firmly.
Bake until golden brown, about 15 minutes.
Let cool at least a few minutes before serving.
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