Description
These delightful cookies combine the best of a soft, cake-like blueberry muffin with the chewy edges of a perfect cookie. Bursting with fresh blueberry flavor and a hint of lemon, they’re an irresistible treat for any time of day.
Ingredients
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, plus 1 tbsp for blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
- 1 tablespoon lemon zest
Instructions
- 1. Brown the Butter: In a light-colored saucepan, melt butter over medium heat. Cook, stirring, until amber and nutty bits form. Pour into a heatproof bowl and cool slightly.
- 2. Cream Sugars: In a large bowl, combine cooled browned butter with granulated and brown sugars. Beat with an electric mixer for 2-3 minutes until light and fluffy.
- 3. Add Wet Ingredients: Beat in eggs one at a time until fully incorporated. Stir in vanilla extract.
- 4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing on low speed just until no flour streaks remain. Do not overmix.
- 5. Fold in Blueberries & Zest: In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold floured blueberries and lemon zest into the dough with a spatula.
- 6. Scoop & Bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment. Scoop 1.5-2 tablespoon portions of dough onto sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers are set.
- 7. Cool: Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 10-12 mins