Blueberry Muffin Cookies (Printer-friendly)

Soft, cake-like treats bursting with juicy blueberries and vanilla, combining classic muffin flavors in a fun handheld format.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp 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 tsp pure vanilla extract
10 - 1/4 cup milk

→ Add-ins

11 - 1 cup fresh or frozen blueberries, do not thaw if frozen
12 - 1 tsp lemon zest
13 - 2 tbsp turbinado sugar or coarse sugar for sprinkling

# How to Make It:

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, being careful not to crush the berries.
07 - Using a cookie scoop or tablespoon, drop mounds of dough about 2 tbsp 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 -
  • Theyre basically a blueberry muffin in cookie form, which means you can eat them with one hand while doing other things
  • The edges get slightly crisp while the centers stay soft and cakey, giving you the best of both textures
02 -
  • Overmixing once the blueberries are added will turn your beautiful dough purple and tough, so fold with intention
  • Frozen blueberries actually hold their shape better than fresh ones during baking, so dont feel pressured to use fresh
03 -
  • Room temperature ingredients make a huge difference in texture, so plan ahead and leave your butter and egg out for an hour
  • If your dough feels too sticky to scoop, chill it for 15 minutes before baking to help the cookies hold their shape

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