Why You’ll Love This Recipe
- Perfect Texture: Soft and chewy with bursts of juicy blueberries.
- Simple Ingredients: Uses common pantry staples with fresh or frozen blueberries.
- Quick to Make: Ready in under 30 minutes from start to finish.
- Versatile: Easy to customize with add-ins like lemon zest or oats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Directions
Prepare the Dough
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the blueberries, being careful not to crush them.
Bake the Cookies
- Preheat your oven to 375°F (190°C).
- Drop spoonfuls of dough onto a parchment-lined baking sheet, leaving enough space between cookies.
- Bake for 10–12 minutes or until the edges turn golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before mixing to prevent color bleeding.
- Avoid overmixing the dough to maintain tender cookies.
- Store cookies in an airtight container for 2–3 days or freeze for up to 2 months.
Variations
- Lemon Blueberry Cookies: Add 1 tablespoon of lemon zest to the dough for a citrusy twist.
- Oatmeal Blueberry Cookies: Substitute 1 cup of flour with rolled oats for a heartier texture.
- White Chocolate Blueberry Cookies: Fold in 1/2 cup white chocolate chips for added sweetness.
Storage and Reheating
- Keep cookies in an airtight container at room temperature for up to 3 days.
- Freeze in a sealed bag or container for up to 2 months.
- To refresh, warm briefly in the oven or microwave before serving.
FAQs
Can I use frozen blueberries?
Yes! Use them frozen to avoid bleeding and muddiness in the dough.
How do I prevent the cookies from spreading too much?
Chill the dough before baking or use a bit more flour to help cookies hold their shape.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend.
What size should the cookies be?
Use tablespoon-sized dough portions for evenly baked cookies.
How should I store leftover cookies?
Store in an airtight container at room temperature or freeze for longer storage.
Can I add nuts?
Absolutely, add 1/2 cup chopped nuts like walnuts or pecans for crunch.
Will the blueberries burst while baking?
Some will burst, adding juicy pockets, but folding gently reduces bursting.
Can I make the dough ahead of time?
Yes, chill the dough for up to 24 hours before baking for enhanced flavor.
Can I substitute butter with oil?
Butter gives the best texture and flavor, but oil can be used as a substitute with slight texture changes.
Are these cookies suitable for kids?
Definitely! They’re soft, sweet, and packed with fruity flavor kids love.
Conclusion
Blueberry cookies are a delicious way to enjoy the sweet-tart flavor of blueberries with a soft, tender cookie base. Easy to make and versatile, this recipe is perfect for any baking level and occasion. Try the variations to keep this classic treat exciting and enjoyable every time.
Blueberry Cookies Recipes
Blueberry cookies blend tart blueberries with soft, chewy texture for a delightful treat. Easy to make with simple ingredients, these cookies are perfect for any occasion and customizable with variations like lemon zest or oats.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Cream together softened butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet ingredients; mix just until combined.
- Gently fold in blueberries, careful not to crush.
- Preheat oven to 375°F (190°C).
- Drop spoonfuls of dough onto parchment-lined baking sheet, spacing evenly.
- Bake 10–12 minutes until edges are golden brown.
- Cool on baking sheet briefly, then transfer to wire rack to cool completely.
Notes
- Use fresh or frozen blueberries; do not thaw frozen before mixing to avoid color bleed.
- Avoid overmixing dough to keep cookies tender.
- Store cookies in airtight container for 2–3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
