Description
These Blueberry Muffin Cookies combine the soft, tender texture of a muffin with the convenience of a cookie. Bursting with fresh or frozen blueberries and a hint of cinnamon, these cookies are perfect for a delightful dessert or snack. Topped with turbinado sugar for a subtle crunch, they offer a bakery-style treat that’s easy to make at home.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Other
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 2 tablespoons turbinado sugar (for topping, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Mix Wet Ingredients: Beat in the large egg and vanilla extract until well combined, ensuring the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to distribute the leavening agents and spices evenly.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can result in tough cookies.
- Fold in Sour Cream and Blueberries: Gently fold in the sour cream to add moisture and tenderness, then carefully fold in the blueberries, taking care not to crush them to keep bursts of flavor throughout.
- Scoop Dough: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Add Topping (Optional): Sprinkle the tops of each cookie dough mound with turbinado sugar for a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 13–15 minutes, or until the edges turn lightly golden and the centers are set, indicating doneness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up properly.
Notes
- These cookies have a soft, muffin-like texture, making them distinct from traditional crunchy cookies.
- For a bakery-style look, press a few extra blueberries on top of each cookie before baking.
- Store in an airtight container for up to 3 days to maintain freshness.
- For longer storage, freeze the cookies; thaw at room temperature before serving.
