Blueberry Muffin Cookies (Printable)

Soft, cake-like cookies bursting with juicy blueberries and vanilla

# What goes in:

→ 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
12 - 1 teaspoon lemon zest
13 - 2 tablespoons turbinado or coarse sugar for sprinkling

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually mix in half the dry ingredients, followed by milk, then remaining dry ingredients.
06 - Gently fold in blueberries and lemon zest, being careful not to crush the berries.
07 - Drop mounds of dough about 2 tablespoons each onto prepared baking sheets, spacing 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 - Let cookies cool on baking sheets for 5 minutes before transferring to wire rack.

# Expert Advice:

01 -
  • They give you that tender muffin texture in a convenient two-bite format you can grab on your way out the door
  • The blueberries stay bursty and juicy throughout, creating little pockets of sweetness in every bite
02 -
  • Frozen blueberries are actually better here since they hold their shape during folding and baking
  • Overmixing once the flour is added will make these tough, so stop as soon as you see no dry streaks
03 -
  • Room temperature ingredients are non-negotiable here, cold butter or eggs will not cream properly and you will end up with dense cookies
  • Use a light hand when measuring your flour, spooning it into the measuring cup and leveling off rather than dipping directly into the bag

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