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Blueberry Muffin Cookies

These delightful blueberry muffin cookies combine the comforting taste of muffins with the fun of cookies, offering a chewy texture and bursting with juicy blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened (or coconut oil for a dairy-free option)
  • 1 cup granulated sugar (or brown sugar for a richer flavor)
  • 2 large eggs (or flax eggs for a vegan alternative)
  • 2 teaspoons vanilla extract
  • 1/2 cup milk (or almond milk for a dairy-free option)
Dry Ingredients
  • 2 cups all-purpose flour (or whole wheat flour for added nutrition)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats (for added texture)
Filling
  • 1 cup blueberries (fresh or frozen)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually incorporate the dry ingredients into the wet ingredients, alternating with the milk.
  6. Gently fold in the blueberries and rolled oats until just combined.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are lightly golden.
  2. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. For longer storage, freeze them for three months. Experiment with flavors for variety!