Blueberry Muffin Cookies (Print)
Soft, cake-like treats bursting with juicy blueberries and vanilla, combining classic muffin flavors in a fun handheld form.
# Ingredient List:
→ 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
12 - 1 tsp lemon zest
13 - 2 tbsp turbinado or coarse sugar
# How-To Steps:
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 Suggestions:
01 -
- They capture everything wonderful about blueberry muffins but in a portable, grab-and-go form that's impossible to resist warm from the oven
- The texture is soft and pillowy, almost cake-like, with bursts of juicy berries in every single bite
02 -
- Frozen blueberries work beautifully here and actually hold their shape better than fresh ones, so don't worry about thawing them first
- Overmixing the dough will make these tough, so stop as soon as the flour disappears and fold those berries in gently
03 -
- Room temperature ingredients are non-negotiable here, so set everything out at least an hour before you plan to bake
- Chilling the dough for 30 minutes before baking helps prevent excessive spreading and gives you thicker, more muffin-like cookies