Description
These Blueberry Muffin Cookies combine the flavors of a classic blueberry muffin in a delightful cookie form. Soft, cakey, and bursting with juicy blueberries, these cookies are a perfect treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
- 1/2 cup white chocolate chips (optional)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the dry ingredients.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Add blueberries and chips: Gently fold in the blueberries and white chocolate chips if using.
- Scoop and bake: Scoop dough into balls and place on the baking sheet. Sprinkle with coarse sugar if desired. Bake for 11–13 minutes.
- Cool and enjoy: Cool on the baking sheet before transferring to a wire rack.
Notes
- If using frozen blueberries, do not thaw before adding to the dough to prevent discoloration.
- These cookies are best enjoyed within a day or two of baking. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
