Description
These Blueberry Muffin Cookies combine the tender, soft texture of muffins with the convenient shape of cookies, bursting with fresh blueberries and a hint of cinnamon. Perfect for a sweet breakfast treat or an afternoon snack, they offer a delightful balance of fruity freshness and rich, buttery goodness.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 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
- 1/2 cup sour cream
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Topping (Optional)
- 2 tablespoons turbinado sugar
Instructions
- Preheat Oven: 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, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth, homogeneous mixture.
- 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 leavening and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Sour Cream: Gently fold in the sour cream to add moisture and richness to the dough.
- Add Blueberries: Carefully fold in the blueberries without crushing them, preserving their shape and juiciness.
- Portion Dough: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Add Topping: Sprinkle the tops of the cookies with turbinado sugar if desired, for a sweet, crunchy finish.
- Bake: Bake the cookies for 13 to 15 minutes, until edges are lightly golden and 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 for the best texture.
Notes
- These cookies have a soft, muffin-like texture, ideal for those who like tender baked treats.
- For a bakery-style appearance, press a few extra blueberries on top of the dough before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cookies in a sealed container.
