Blueberry Muffin Cookies (Printable)
Soft, cake-like treats bursting with juicy blueberries and vanilla, combining classic muffin flavors in a fun handheld form.
# 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
# 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 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 Suggestions:
01 -
- They taste exactly like the top of a blueberry muffin, which we all know is the best part anyway
- The texture is somewhere between cake and cookie, soft enough to eat with morning coffee but sturdy enough for lunchboxes
02 -
- Frozen blueberries will turn your dough purple if you skip the flour coating trick; honestly though, they still taste incredible
- These cookies don't spread much, so you can place them closer than you'd think but give them room to breathe
03 -
- Scoop all the dough before baking so they bake evenly; if some dough sits at room temperature while the first batch bakes, you'll get inconsistent results
- The coarse sugar isn't just for looks; it creates this incredible textural contrast that takes them from homemade to professional