As promised, here's my recipe for Blueberry Muffin Top Cookies in process.
Cook the blueberries until they break down, release their color, and thicken to the consistency of jelly. Set aside to cool.
Grind the Nilla Wafers. (Shhh! They're my secret ingredient.)
Add the vanilla to the cooled blueberry mixture and whisk to combine. I wait until now to add the vanilla because I don't want it to evaporate over the heat of the stove. That's right: There are no eggs in the wet ingredients.
Add the wet ingredients to the creamables. Take everything for a spin.
Add the dry ingredients. Remember to refrigerate the finished dough for about an hour. This will allow the dough to firm up, which is essential for avoiding a too-cakey texture. I also keep the dough in the fridge when I'm not scooping out dough balls.
Scoop out the dough balls and give them a roll in turbinado sugar. Bake. Try not to eat the whole batch! PS: These will leave your house smelling incredible.