Description
Delightful Blueberry Muffin Cookies that combine the soft, fruity flavor of classic muffins with the convenience and texture of a cookie. Made with fresh or frozen blueberries, these cookies are soft, lightly sweetened, and perfect for dessert or a snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- â…” cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream or Greek yogurt
Additional
- 1 cup fresh or frozen blueberries
- Optional: 2 tablespoons turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Egg and Flavoring: Beat in the large egg and vanilla extract, mixing well to combine the ingredients thoroughly.
- Incorporate Sour Cream or Yogurt: Stir in the sour cream or Greek yogurt until the batter is smooth and well combined, lending moisture and a slight tang to the cookies.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, making sure not to crush them to preserve their shape and release of juices.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Add Topping: If desired, sprinkle the tops of the cookie dough with turbinado sugar for added texture and a touch of sweetness.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers are set, indicating they are fully baked.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For bakery-style cookies with a better texture, chill the dough for 30 minutes before baking.
- Frozen blueberries can be used directly without thawing to prevent the dough from becoming too wet.
