Blueberry Muffin Cookies
These Blueberry Muffin Cookies combine the best of both worlds—soft, muffin-like texture with the delightful chewiness of a cookie. Packed with fresh blueberries, they're perfect for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing bowls various sizes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Add-Ins
- 1 cup fresh blueberries
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Serving
- Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer.
Notes
Pro Tips: Chill the dough to prevent spreading. Use fresh blueberries for the best flavor.
Ingredient Substitutions: Try lemon zest for a citrusy touch or almond extract instead of vanilla.
How to Serve: Pair with coffee or tea for a delightful treat.
Storage & Freshness: Keep cookies in an airtight container to maintain their softness.
Make-Ahead Tips: Prepare dough in advance and freeze for up to 3 months.
Ingredient Substitutions: Try lemon zest for a citrusy touch or almond extract instead of vanilla.
How to Serve: Pair with coffee or tea for a delightful treat.
Storage & Freshness: Keep cookies in an airtight container to maintain their softness.
Make-Ahead Tips: Prepare dough in advance and freeze for up to 3 months.