Blueberry Muffin Cookies (Printable)
Soft, cake-like cookies with juicy blueberries and vanilla. Classic 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 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 (do not thaw if frozen)
12 - 1 teaspoon lemon zest (optional)
13 - 2 tablespoons turbinado or coarse sugar, for sprinkling (optional)
# 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 (if using), 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.
# Tips from dashanddishes:
01 -
- They capture everything wonderful about blueberry muffins in a fun handheld form that kids and adults both grab first
- The texture is somewhere between a soft cookie and a tender muffin top with bursts of juicy blueberries in every bite
02 -
- Frozen blueberries need to stay frozen until they hit the batter or they will bleed purple streaks through your dough
- Overmixing once you add the flour makes these tough so stop as soon as you no longer see dry pockets
03 -
- Toss frozen blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
- Chill the scooped dough for 15 minutes if your kitchen is very warm to prevent them from spreading too much