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–+ servings

Blueberry Muffin Cookies

Deliciously soft and chewy cookies that combine the flavors of blueberry muffins with the convenience of cookies.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Add-ins
  • 1 cup fresh blueberries or frozen

Method
 

Preparation
  1. Preheat the oven to 350?F (175?C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Add the egg, vanilla extract, and sour cream to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the blueberries.
Baking
  1. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them before adding to the dough.

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