Description
These Blueberry Muffin Cookies combine the soft, fluffy texture of a muffin with the portable convenience of a cookie. Bursting with fresh or frozen blueberries and a hint of cinnamon, these treats are perfect for breakfast or a sweet snack. Topped with a sprinkle of turbinado sugar for a delightful crunch, they bake up golden and tender every time.
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
Additional Ingredients
- 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 make cleanup easier.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and the batter is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can make cookies tough.
- Fold In Sour Cream: Gently fold in the sour cream to add moisture and tenderness to the dough.
- Add Blueberries: Carefully fold in fresh or frozen blueberries, taking care not to crush them to keep the bursts of berry flavor intact.
- Scoop Dough: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Topping: Sprinkle the tops of the cookie dough mounds with turbinado sugar for added crunch and a beautiful finish, if desired.
- Bake: Bake for 13–15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- These cookies have a soft, muffin-like texture perfect for those who love tender treats.
- For a bakery-style look, press a few extra blueberries gently on the tops of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the cookies for longer storage; thaw at room temperature before serving.
