Blueberry Muffin Cookies
These blueberry muffin cookies combine the fluffy texture of muffins with the chewy goodness of cookies, delivering a burst of fruity flavor with each bite. Perfect for snacks or dessert!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup rolled oats (optional)
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
- 1 cup fresh blueberries rinsed and drained
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and optional cinnamon until well combined. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the sugar-butter mixture. Beat until fully incorporated and smooth.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the blueberries and optional oats to ensure even distribution.
Baking
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake the cookies in the preheated oven for 12 to 15 minutes, or until golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm for the best flavor. Store in an airtight container to maintain softness. Consider adding lemon zest or chocolate chips for variations.