Soft & Chewy Blueberry Muffin Cookies

If you love the taste of blueberry muffins but crave the chewy texture of cookies, then blueberry muffin cookies are the perfect treat for you! These delightful cookies combine the best of both worlds, featuring a soft, cake-like center with a slightly crispy edge. Packed with juicy blueberries and a hint of vanilla, these cookies make for a delicious breakfast, snack, or dessert.

Whether you’re using fresh or frozen blueberries, this recipe is simple to follow and results in irresistible cookies every time.

Recipe Preparation Equipment

Before you start baking, ensure you have the following kitchen tools:

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Electric hand mixer or stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Ice cream scoop or spoon

What Do You Need to Prepare Blueberry Muffin Cookies? (Ingredients)

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, for extra flavor)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest (optional, for brightness)
• 2 tablespoons milk (if needed for consistency)

How to Make Easy Blueberry Muffin Cookies Step-by-Step?

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.

Step 4: Beat in the egg and vanilla extract until well combined. Then, mix in the sour cream (or Greek yogurt) until smooth.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too thick, add 1-2 tablespoons of milk.

Step 6: Gently fold in the blueberries and lemon zest using a spatula, being careful not to crush the berries.

Step 7: Using a spoon or an ice cream scoop, drop rounded dough portions onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake for 12-15 minutes or until the edges are golden brown and the centers are set.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Variations

• Gluten-Free Version: Substitute all-purpose flour with a gluten-free 1:1 baking mix.
• Dairy-Free Option: Use dairy-free butter and replace sour cream with coconut yogurt.
• Vegan Alternative: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg and dairy-free alternatives.
• Lemon-Glazed Blueberry Muffin Cookies: Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cooled cookies.
• Crunchy Topping: Sprinkle coarse sugar on top before baking for an extra crunch.

Cooking Note

• Always use room temperature butter for better creaming and texture.
• If using frozen blueberries, do not thaw them to prevent excess moisture.
• The dough may appear sticky, but chilling for 15 minutes before baking can help with handling.
• If you prefer softer cookies, bake for the lower end of the time range.
• Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Serving Suggestions

• Enjoy warm with a glass of milk or a cup of tea.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.
• Pair with a fresh fruit salad for a light and refreshing treat.
• Use them as a base for an ice cream sandwich by placing vanilla or blueberry ice cream between two cookies.
• Great for breakfast on the go or as a sweet addition to a brunch spread.

Helpful Tips

• Prevent Sticking: Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheet.
• Even Size Cookies: Use a cookie scoop to ensure uniform size and even baking.
• Avoid Overmixing: Overmixing the dough can lead to tough cookies, so mix until just combined.
• Test for Doneness: Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re done.
• Cool Before Storing: Allow cookies to cool completely before storing them to prevent condensation and sogginess.

Tips for the Best Blueberry Muffin Cookies

• For extra blueberry flavor, mash a few berries before adding them to the dough.
• Use high-quality vanilla extract for a richer taste.
• If your cookies spread too much, chill the dough for 30 minutes before baking.
• Always measure flour correctly by spooning it into the measuring cup and leveling it off.
• Add a pinch of nutmeg for an extra warm, spiced flavor.

Related Recipes :

• Apple Cinnamon Oatmeal Cookies
• Raspberry Swirl Shortbread Cookies
• Raspberry Cheesecake Cookies
• Best Salted Caramel Cookies Recipe
• Best Red Velvet Whoopie Pies Recipe

FAQs

1. Can I freeze blueberry muffin cookies?
Yes! Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

2. Can I use dried blueberries?
Yes, but soak them in warm water for 10 minutes before adding to the dough to rehydrate them.

3. Can I make the dough ahead of time?
Yes, store the dough in the fridge for up to 24 hours before baking.

4. Why did my cookies turn out too soft?
They may be underbaked. Bake for an extra 1-2 minutes if needed.

Conclusion

Blueberry muffin cookies are the perfect balance of muffin-like softness and chewy cookie goodness. Whether you’re making them for breakfast, a snack, or dessert, they’re sure to be a hit. With simple ingredients, easy steps, and endless variations, you’ll love making and sharing these delicious treats.

Try this recipe today and enjoy a batch of fresh, homemade blueberry muffin cookies!

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