Blueberry Muffin Cookies (Printable Version)

Soft, cake-like treats bursting with juicy blueberries and vanilla, combining classic muffin flavors in a fun handheld format.

# 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)

# Directions:

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.
03 - Beat 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 if using, being careful not to crush the berries.
07 - Drop mounds of dough, about 2 tablespoons each, onto 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 centers are set.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Quick Tips:

01 -
  • They bake in half the time of traditional muffins but taste exactly like the breakfast classic
  • The texture is somewhere between cake and cookie, soft and thick without being too dense
  • Frozen berries work beautifully, so you can make these year round
02 -
  • Overmixing once the flour is added makes these tough, so stop as soon as you see no dry streaks
  • Frozen blueberries need to stay frozen until they hit the dough or theyll bleed purple everywhere
  • These look underbaked when you take them out but they firm up as they cool
03 -
  • Room temperature ingredients combine more smoothly, so take everything out of the fridge 30 minutes before starting
  • Use a light hand when folding in berries, purple batter still tastes great but brown cookies are less appealing

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