Blueberry Muffin Cookies (Printable)

Soft, cake-like cookies with juicy blueberries and vanilla. A fun handheld version of classic muffin flavors 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 sugar for sprinkling

# How-To Steps:

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 - 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 -
  • Theyre basically blueberry muffins that escaped their tin to become more fun and portable
  • The texture is somehow both cakey and chewy in the way that makes you reach for just one more
02 -
  • Over mixing the dough will make your cookies tough, so stop as soon as the flour disappears
  • Frozen blueberries prevent the dough from turning blue and hold their shape better during baking
03 -
  • Use a light hand when measuring flour by spooning it into your cup and leveling off, never scooping directly
  • Chill your dough for 15 minutes if your kitchen is warm to prevent spreading too much

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