Blueberry Muffin Cookies (Printable)
Soft, cake-like cookies loaded with juicy blueberries and vanilla, offering classic muffin flavors in a convenient handheld form.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup granulated sugar
07 - 1/4 cup packed light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/4 cup milk
→ Add-ins
11 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
12 - 1 teaspoon lemon zest (optional)
13 - 2 tablespoons turbinado or coarse sugar for sprinkling (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add the egg and vanilla extract; mix until fully incorporated.
05 - Gradually mix in half the dry ingredients, followed by the milk, then the remaining dry ingredients.
06 - Gently fold in the blueberries and lemon zest if using, being careful not to crush the berries.
07 - Using a cookie scoop or tablespoon, drop mounds of dough about 2 tablespoons each onto the prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle tops with coarse sugar if desired.
09 - Bake for 12-14 minutes, or until edges are lightly golden and the centers are set.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They capture everything cozy about blueberry muffins but with the irresistible texture of a soft, cakey cookie
- The batter comes together in under 15 minutes using ingredients you already have in your pantry
- Fresh blueberries burst in every bite, creating little pockets of jammy sweetness throughout
02 -
- Frozen blueberries are actually superior here because they hold their shape better during baking and create more defined pockets of fruit
- Overmixing after adding the flour will make these tough, so fold the berries in gently and stop as soon as they're distributed
- These are best enjoyed the same day but can be stored in an airtight container for up to 2 days, though they will lose some of that perfect texture
03 -
- Room temperature ingredients incorporate more easily and create a better texture, so set everything out about 30 minutes before baking
- If using frozen berries, keep them frozen until the moment they hit the dough to prevent bleeding and preserve their shape