Blueberry Muffin Cookies (Print Version)
Soft vanilla cookies loaded with fresh blueberries, offering the comforting taste of muffins 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, do not thaw if frozen
12 - 1 teaspoon lemon zest, optional
13 - 2 tablespoons turbinado or coarse sugar for sprinkling, optional
# Step-by-Step Guide:
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.
# Expert Suggestions:
01 -
- They capture everything comforting about blueberry muffins but in a portable, snackable form that you can eat with one hand while typing or driving
- The texture is somewhere between cake and cookie, soft and pillowy with that slightly crisp edge that makes you reach for just one more
02 -
- Do not overmix the dough once you add the flour, or these will turn tough and lose their signature softness
- Frozen blueberries actually hold their shape better than fresh ones during baking, so do not feel pressured to find fresh berries
03 -
- Room temperature ingredients are not optional here, cold butter will not cream properly and your texture will suffer
- Use a light touch when folding in the berries, purple streaked dough still tastes good but looks less appealing