These Blueberry Cookies are soft, chewy, and bursting with juicy blueberries in every bite. Whether I use fresh or frozen berries, these cookies bring a bright, fruity flavor that pairs perfectly with a buttery vanilla base. They’re like a bite of blueberry muffin and cookie all in one.
Why You’ll Love This Recipe
I love how easy and quick these blueberry cookies are to whip up—no fancy steps, just simple ingredients and delicious results. They’re perfect for summer when blueberries are in season, but I make them year-round with frozen ones too. The cookies stay soft in the center with golden edges, and the pops of blueberries give them a refreshing twist that’s different from typical cookies.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh or frozen blueberries
- Cornstarch (optional, for extra softness)
directions
- I preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, I whisk together the flour, baking powder, baking soda, salt, and cornstarch.
- In a separate bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
- I beat in the egg and vanilla extract until fully combined.
- Gradually, I add the dry ingredients to the wet mixture, mixing just until a dough forms.
- I gently fold in the blueberries, being careful not to overmix or crush them.
- Using a cookie scoop, I drop dough onto the prepared baking sheet, spacing them a couple inches apart.
- I bake for 12–15 minutes, or until the edges are lightly golden and the centers look just set.
- I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 18 cookies and takes around 30 minutes total—10 minutes for prep and 12–15 minutes for baking. It’s a fast and tasty treat I can make anytime.
Variations
Sometimes I add white chocolate chips for extra sweetness or a lemon zest boost for a citrusy twist. I’ve even made these with a mix of berries—like raspberries and blackberries—for a more colorful cookie. For a gluten-free option, I substitute with a 1:1 gluten-free flour blend, and they turn out just as good.
storage/reheating
I store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months. When I want that fresh-baked feel again, I warm them in the microwave for about 10–15 seconds.
FAQs
Can I use frozen blueberries?
Yes, I use frozen blueberries all the time. I don’t thaw them—just fold them into the dough frozen to prevent too much bleeding into the cookie.
Why did my cookies turn blue or purple?
That can happen if the blueberries burst or get overmixed into the dough. I try to fold them in gently to keep the dough light in color.
Can I make the dough ahead of time?
Absolutely. I chill the dough overnight or freeze it in pre-scooped balls for quick baking later on.
Do I need to chill the dough?
Chilling isn’t necessary for this recipe, but if I want thicker cookies, I chill the dough for about 30 minutes before baking.
What’s the best way to keep the cookies soft?
I add a little cornstarch to the dough and store the cookies in an airtight container with a slice of bread—it helps keep them moist longer.
Conclusion
These Blueberry Cookies are a delightful twist on the classic cookie. They’re easy to make, loaded with fruit, and just sweet enough to satisfy my cravings. Whether I’m baking for a party, a picnic, or just myself, these cookies always get devoured fast.
Print
Blueberry Cookies
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy Blueberry Cookies are a fruity twist on the classic cookie—like a blueberry muffin in cookie form! Made with fresh or frozen blueberries, vanilla, and just the right amount of sweetness, they’re the perfect year-round treat. Quick to make and bursting with juicy berries, they’re ideal for summer baking, dessert tables, or anytime snacking.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cornstarch (optional, for softness)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Slowly mix in the dry ingredients until just incorporated.
- Gently fold in blueberries without overmixing.
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 12–15 minutes, until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use frozen blueberries straight from the freezer to avoid bleeding.
- For added flavor, stir in white chocolate chips or lemon zest.
- Chilling the dough for 30 minutes results in thicker cookies.
- Store with a slice of bread to keep cookies soft longer.
- Gluten-free 1:1 flour substitutes work well in this recipe.
