Description
Sweet meets classic in this blueberry muffin cookies fusion, blending bakery comfort with handheld charm. Juicy blueberries and buttery crumb create a delightful treat that melts in your mouth, promising pure homemade happiness with each delectable bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
Mix-in Ingredients:
- 1 cup fresh blueberries
- 1/4 cup dried blueberries
- 2 tbsp lemon zest
- 1/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Whisk together all dry ingredients in a medium mixing bowl until completely combined and lump-free.
- In a separate large bowl, cream softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
- Add eggs one at a time to the butter mixture, incorporating fully after each addition, then mix in vanilla extract and milk.
- Gradually fold dry ingredients into wet ingredients, stirring until just combined to avoid overmixing.
- Gently fold fresh blueberries, dried blueberries, lemon zest, and white chocolate chips into the batter, ensuring even distribution.
- Drop rounded tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until edges are golden brown and centers appear set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Prevent Blueberry Bleeding: Toss fresh blueberries in a light dusting of flour before folding into the batter to minimize color bleeding and keep berries suspended evenly throughout the cookies.
- Texture Enhancement: Slightly under-bake the cookies by removing them from the oven when edges are golden but centers look slightly soft for a chewier, more tender texture.
- Dietary Adaptation: Swap white flour with gluten-free blend and use dairy-free butter alternatives to create a gluten-free and vegan-friendly version of these delightful muffin-inspired cookies.
- Storage Optimization: Layer cookies between parchment paper when storing to prevent sticking and maintain their delicate texture for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg