Blueberry Muffin Cookies (Printable)

Soft, cake-like cookies bursting with juicy blueberries and a hint of vanilla, combining classic muffin flavors in a fun handheld treat.

# What You 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 or coarse sugar, for sprinkling

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter, granulated sugar, and brown sugar in a large bowl 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 - Drop mounds of dough using a cookie scoop or tablespoon (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 Hints:

01 -
  • They taste exactly like blueberry muffins but with that perfect chewy cookie edge
  • The blueberries stay juicy instead of drying out like in some muffins
02 -
  • Overmixing the dough will make these tough, so stop as soon as the flour disappears
  • Frozen blueberries might need an extra minute in the oven but they hold their shape better
03 -
  • Toss frozen blueberries in a tablespoon of flour before adding them to prevent them from sinking to the bottom
  • Chill the scooped dough for 10 minutes if your kitchen is warm to prevent excessive spreading

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