Description
Imagine the soft, cakey texture of a blueberry muffin blended with the convenience of a cookie—these Blueberry Muffin Cookies are just that! Packed with juicy blueberries and a hint of lemon, they’re the perfect breakfast treat or afternoon snack.
Ingredients
-
1/2 cup unsalted butter, softened
-
1/2 cup granulated sugar
-
1/4 cup brown sugar
-
1 large egg
-
1 tsp vanilla extract
-
1/2 tsp lemon zest (optional)
-
1 1/2 cups all-purpose flour
-
1/2 tsp baking soda
-
1/2 tsp baking powder
-
1/4 tsp salt
-
1/2 cup sour cream or Greek yogurt
-
1 cup fresh or frozen blueberries
-
Optional: coarse sugar for topping
Instructions
-
Prep Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
-
Cream Butter & Sugar: Beat butter, granulated sugar, and brown sugar until light and fluffy.
-
Mix Wet Ingredients: Add egg, vanilla, and lemon zest; mix until combined.
-
Add Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture.
-
Finish Dough: Fold in sour cream, then gently stir in blueberries.
-
Scoop & Bake: Drop spoonfuls of dough onto baking sheet. Sprinkle with coarse sugar if using.
-
Bake: 11–13 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
-
Use frozen blueberries straight from the freezer to prevent bleeding.
-
Add a lemon glaze for an extra zingy touch.
-
These cookies are soft and muffin-like—don’t overbake!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 130kal
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g