Blueberry Muffin Cookies (Print Version)

Soft, cake-like treats bursting with juicy blueberries and vanilla, ready in under 30 minutes.

# Ingredient List:

→ 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 (do not thaw if frozen)
12 - 1 tsp lemon zest (optional)
13 - 2 tbsp turbinado or coarse sugar, for sprinkling (optional)

# Directions:

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 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 Advice:

01 -
  • They capture everything wonderful about blueberry muffins but are faster to make and easier to grab on the go
  • The texture is somewhere between a soft cookie and a tender muffin top, which means you get the best of both worlds
02 -
  • Frozen blueberries should go straight from the freezer into the dough because thawing them releases too much liquid and makes the cookies soggy
  • Overmixing once you add the flour will make these tough instead of tender, so stop as soon as the flour disappears
03 -
  • Room temperature ingredients are non-negotiable here because cold butter won't cream properly and cold eggs can cause the batter to seize
  • The coarse sugar on top isn't just for looks, it creates a delicious crunchy contrast that makes these feel like something from a fancy bakery

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