Blueberry Muffin Cookies (Printable)

Soft, cake-like cookies with juicy blueberries and vanilla, combining muffin flavors in a fun handheld treat ready in 28 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 or coarse sugar

# 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 -
  • They bake faster than muffins and cleanup takes three minutes flat
  • The texture is somewhere between cake and cookie which means you get the best of both worlds
02 -
  • Frozen blueberries should never be thawed or they will turn your dough purple and make it too wet
  • Overmixing once the flour is added will make these tough so stop as soon as you no longer see white streaks
03 -
  • Room temperature ingredients combine more smoothly so take everything out an hour before baking
  • Use a light hand when measuring flour by spooning it into the cup then leveling off

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