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.
