Scrumptious Blueberry Muffin Cookies Recipe: Sweet Bite-sized Joy
Soft blueberry muffin cookies blend the best of two beloved treats into one irresistible dessert.
Bursting with juicy berries and a tender crumb, these delightful bites capture the essence of a classic morning muffin.
Sweet memories of breakfast comfort emerge with each delectable morsel.
Fragrant spices dance alongside plump blueberries, creating a symphony of flavor that awakens your senses.
Baking becomes an adventure when you transform traditional muffin ingredients into a perfectly crisp, chewy cookie.
Simple pantry staples transform into something magical with minimal effort and maximum deliciousness.
You’ll want to savor every single crumb of this delightful sweet sensation.
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FAQs
Gently fold blueberries into the dough using a spatula with light, slow movements to keep them whole and prevent crushing.
Yes, but do not thaw them first. Add frozen blueberries directly from the freezer to maintain their shape and prevent color bleeding into the dough.
Chilling helps solidify butter, prevents excessive spreading, and allows flavors to develop, resulting in a more compact and flavorful cookie.
Yes, each sugar contributes differently – granulated sugar provides sweetness and structure, while brown sugar adds moisture and a deeper caramel-like flavor to the cookies.
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Ingredients That Make Blueberry Muffin Cookies Shine
Dry Ingredients:Wet Ingredients:Fruit and Finishing Ingredients:How to Prepare Soft and Fluffy Blueberry Muffin Cookies
Step 1: Whip Up Dry Ingredients
In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until perfectly blended.
This creates a smooth base that will give your cookies a light and tender texture.
Step 2: Create Creamy Base
Using an electric mixer, beat softened butter, granulated sugar, and brown sugar until the mixture becomes fluffy and pale.
Add in:Mix until everything is wonderfully combined and looks silky smooth.
Step 3: Merge Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Stir gently to create a thick, luscious dough.
Be careful not to overmix, as this can make your cookies tough.
Step 4: Gently Incorporate Blueberries
Carefully fold fresh blueberries into the dough, using a light touch to prevent them from breaking and bleeding color throughout the mixture.
Step 5: Chill the Dough
Cover the bowl and refrigerate the dough for 30-45 minutes.
This helps the flavors meld and prevents spreading during baking.
Step 6: Prepare for Baking
Preheat the oven to 350F (177C).
Line baking sheets with parchment paper for easy cookie removal.
Step 7: Shape and Bake Cookies
Scoop dough into small mounds (about 1.5 tablespoons each) onto prepared baking sheets.
Leave plenty of space between each cookie.
Optional: Sprinkle with coarse sugar for extra crunch.
Bake for 15-16 minutes until edges are set and slightly golden.
Step 8: Finish with Zesty Glaze
Allow cookies to cool for 5 minutes.
Whisk together:Drizzle the glossy glaze over the cooled cookies for a tangy, sweet finish.
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Blueberry Muffin Cookies Recipe
- Total Time: 1 hour 1 minute
- Yield: 12 1x
Description
Blueberry muffin cookies blend bakery magic with handheld convenience, merging two beloved treats into one irresistible dessert. Sweet berries and tender crumb promise a delightful experience you’ll crave with every delectable bite.
Ingredients
Blueberry Muffin Cookies
Main Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour
- 2 cups fresh or frozen blueberries
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
Sweeteners and Flavor Enhancers:
- 1/4 cup (50 grams) packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup (60 milliliters) milk
Dry Ingredients and Toppings:
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Coarse sugar (optional, for topping)
- 1 1/2 cups (180 grams) powdered sugar (sifted)
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons half-and-half (or milk)
Instructions
- Meticulously blend flour, baking powder, and salt in a spacious mixing vessel, ensuring uniform distribution of dry ingredients.
- Utilize an electric mixer to cream butter with granulated and brown sugars until light and fluffy, approximately 2 minutes. Incorporate egg, vanilla extract, freshly grated lemon zest, and lemon juice, mixing until harmoniously combined.
- Gradually introduce dry ingredient mixture and milk into the creamy base, stirring gently to maintain a thick, cohesive texture. Avoid aggressive mixing to prevent tough cookies.
- Tenderly integrate fresh blueberries into the dough, using a delicate folding technique to prevent fruit from rupturing or discoloring the mixture.
- Encase the dough in plastic wrap and refrigerate for 30-45 minutes, allowing flavors to meld and dough to firm.
- Preheat oven to 350°F (177°C) and strategically line baking sheets with parchment paper for optimal cookie release.
- Portion dough using a tablespoon measure, placing mounds 3 inches apart. Optionally dust with coarse sugar for added texture. Bake 15-16 minutes until edges are set and surfaces appear lightly golden.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to cooling rack. Craft a silky glaze by whisking powdered sugar with lemon juice and half-and-half until smooth. Artfully drizzle glaze over cooled cookies.
Notes
- Select ripe, fresh blueberries to ensure the best flavor and prevent excessive bleeding during mixing.
- Handle blueberries gently when folding into the dough to maintain their shape and prevent crushing.
- Chilling the dough helps prevent spreading and enhances the cookie’s texture, creating a more compact and flavorful result.
- Use a light hand when mixing dry ingredients to avoid developing gluten, which can make cookies tough and dense.
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 207 kcal
- Sugar: 18 g
- Sodium: 97 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
Nathaniel Brooks
Founder & Recipe Developer
Expertise
Farm-to-table cuisine, Seasonal recipe development, Culinary storytelling
Education
Ivy Tech Community College – Indianapolis, IN
Culinary Arts / Hospitality Administration & Events
Focused on hands-on training in classical and modern culinary techniques.
Nathaniel’s story starts in the foothills of the Appalachian Mountains, where farm stands, backyard gardens, and old family recipes shaped his love for real food. After graduating from Ivy Tech Community College in Indianapolis, he spent years working in farm-to-table kitchens, learning how to turn local, seasonal ingredients into something memorable.
Today, Nathaniel pours that same spirit into every single recipe on Aspiring Culinarian – recipes that feel real, comforting, and connected to the land. When he’s not in the kitchen, you’ll find him foraging wild herbs, chasing sunsets with his camera, or writing about the flavors that shaped his roots.