Blueberry Muffin Cookies (Printable)

Soft, cake-like treats bursting with juicy blueberries and vanilla, ready in under 30 minutes.

# 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
12 - 1 tsp lemon zest
13 - 2 tbsp turbinado sugar for sprinkling

# Directions:

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 prepared baking sheets. Space about 2 inches apart.
08 - Sprinkle tops with coarse sugar if desired.
09 - Bake for 12-14 minutes until edges are lightly golden and centers are set.
10 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somewhere between a muffin top and a cookie, which is basically dessert nirvana
  • They come together in under 30 minutes but taste like you spent all afternoon baking
  • Frozen blueberries work just as well as fresh, so you can make these year round
02 -
  • Overmixing once the blueberries are added will turn your beautiful dough purple and tough
  • These cookies continue baking on the hot sheet so remove them when centers still look slightly underdone
03 -
  • Use frozen blueberries straight from the freezer to prevent them from bleeding into the dough
  • Room temperature ingredients mix together more evenly creating a better texture

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