Blueberry Muffin Cookies (Print Version)

Soft, cake-like cookies bursting with juicy blueberries and vanilla, 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, unthawed
12 - 1 tsp lemon zest
13 - 2 tbsp turbinado or coarse sugar for sprinkling

# How-To Steps:

01 - Preheat oven to 350°F and 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 - 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 until edges are lightly golden and 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 -
  • They taste exactly like blueberry muffins but are way faster to make and easier to grab for breakfast
  • The texture is somewhere between cake and cookie, which means youre winning either way
02 -
  • Overmixing the dough once the flour is added will make these tough, so stop as soon as you no longer see dry streaks
  • Frozen blueberries can bleed into the dough if they thaw, so keep them frozen until the very last second
03 -
  • Rub the sugar and lemon zest together with your fingers before adding to release all those aromatic oils
  • Room temperature ingredients mix more evenly, so take the butter and egg out about 30 minutes before baking

Go Back