Blueberry Muffin Cookies (Printable)
Soft, cake-like treats bursting with juicy blueberries and vanilla, combining classic muffin flavors in a fun handheld form ready in under 30 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon 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 teaspoon pure vanilla extract
10 - 1/4 cup milk
→ Add-ins
11 - 1 cup fresh or frozen blueberries
12 - 1 teaspoon lemon zest
13 - 2 tablespoons turbinado or coarse sugar
# Directions:
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 tablespoons 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 -
- Soft and cakey like a muffin but with that irresistible chewy cookie edge
- Ready in under 30 minutes with ingredients you probably have
02 -
- Frozen blueberries work perfectly but do not thaw them or they will turn your dough purple
- Overmixing the dough makes these tough so stop as soon as the flour disappears
03 -
- Toss frozen blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom
- Chill the dough for 15 minutes if your kitchen is very warm to prevent excessive spreading