Blueberry Muffin Cookies (Print Version)

Soft, cake-like cookies with juicy blueberries and vanilla combining classic muffin flavors in a fun handheld treat.

# 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

# Steps:

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 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 -
  • The texture is somewhere between a cake and a cookie, which means you get the best of both worlds in every bite
  • Fresh blueberries burst while baking creating little pockets of jammy sweetness throughout
  • They come together in under 30 minutes but taste like something from a fancy bakery
02 -
  • Frozen blueberries work perfectly fine, just do not thaw them first or they will bleed into your dough
  • Overmixing once the flour is added will make these tough, so stop as soon as you no longer see dry streaks
  • These cookies continue baking on the hot sheet, so removing them when they look slightly underdone is actually perfect
03 -
  • A small ice cream scoop makes perfectly uniform cookies that bake evenly
  • Let your dough rest in the fridge for 30 minutes if it feels too sticky to scoop

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