Description
Imagine the best parts of a fluffy blueberry muffin combined with the delightful chew of a cookie – that’s exactly what these incredible blueberry muffin cookies deliver. They’re easy to make and perfect for breakfast or dessert!
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk or plain yogurt
- 1 cup (150g) fresh or frozen blueberries (see note for frozen)
- Optional: 1 teaspoon lemon zest
- Optional: 1 tablespoon coarse sugar, for topping
Instructions
- 1. Prep Oven & Baking Sheets: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2. Whisk Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. Cream Butter & Sugars: In a medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- 4. Add Wet Ingredients: Whisk in the egg, then vanilla extract and buttermilk until just combined.
- 5. Combine & Fold: Pour wet ingredients into dry. Mix until just combined (do not overmix). Gently fold in blueberries (and lemon zest, if using). If using frozen blueberries, toss them with 1-2 tsp of flour first.
- 6. Scoop & Bake: Drop rounded tablespoons of dough onto prepared baking sheets. Sprinkle with coarse sugar, if desired. Bake 10-14 minutes, until edges are golden and centers are set.
- 7. Cool: Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins