Blueberry Muffin Cookies

$To make blueberry muffin cookies, you need a mix of simple ingredients. Each one plays an important role. Here’s the full list: - 1 cup fresh or frozen blueberries - 1 ½ cups all-purpose flour - ½ teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened to room temperature - ¾ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - ½ teaspoon almond extract - ½ cup buttermilk (or regular milk with 1 teaspoon lemon juice added) - ½ teaspoon ground cinnamon (optional) - ½ cup rolled oats (for added texture) - Colored sugar (for topping, optional) Each ingredient contributes to the flavor and texture of the cookies. Fresh blueberries bring a burst of sweetness. You can also use frozen ones. Just remember to thaw and drain them first. All-purpose flour gives the cookies structure. Baking soda and baking powder help them rise. Unsalted butter adds richness. Granulated sugar sweetens and helps with moisture. The egg binds everything together, while vanilla and almond extracts add depth to the flavor. Buttermilk keeps the cookies soft and moist. Ground cinnamon adds warmth, but it’s optional. Rolled oats give a nice chew. If you want, sprinkle colored sugar on top for a fun touch. This mix creates a lovely balance of flavors. Trust me; you will love these cookies! For the full recipe, check out the [Full Recipe]. - Preheat oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by getting your oven ready. Preheating it now helps the cookies bake evenly. Next, take a baking sheet and line it with parchment paper. This keeps the cookies from sticking and makes cleanup easy. - Combine flour, baking soda, baking powder, salt, and cinnamon. - Cream butter and sugar, then mix in egg and extracts. In a medium bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Use a whisk for this. In a larger bowl, cream the softened butter and sugar together. You want it light and fluffy. This takes a few minutes. Then, add the egg, vanilla extract, and almond extract. Mix well until everything is combined. - Alternately add flour mixture and buttermilk. - Fold in blueberries and oats carefully. Now, it's time to combine everything. Gradually add the flour mixture and buttermilk to the wet mix. Do this in parts. Start with a little flour, then some buttermilk, and keep going. Mix until just combined. Be gentle when folding in the blueberries and oats. You want to keep the blueberries intact. - Portion out dough on the baking sheet. - Sprinkle with colored sugar if desired. - Bake for 12-15 minutes and cool. Use a cookie scoop or a spoon to drop dough onto the prepared baking sheet. Space them about 2 inches apart. If you want, sprinkle some colored sugar on top for fun. Bake the cookies for 12 to 15 minutes. They should be lightly golden on the edges. After baking, let the cookies cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious blueberry muffin cookies! - Avoid overmixing to maintain a soft texture. Overmixing can make your cookies tough. Mix just until the ingredients blend. - Use room temperature ingredients for better incorporation. This helps the butter and sugar mix smoothly, giving you a light and fluffy dough. - Bake in batches for even results. If you crowd the pan, the cookies may not bake evenly. Spread them out! - Cool briefly on the baking sheet before transferring to a wire rack. Letting them cool a bit keeps them from breaking apart. These tips ensure you get the best blueberry muffin cookies every time. For the full recipe, check out the details above. Enjoy baking! {{image_4}} You can add lemon zest for a bright, citrusy twist. This small change brings out fresh flavors. You might also try different fruits. Raspberries or cranberries make great substitutes. They add a new taste and color to the cookies. Experimenting with flavors makes baking fun. For a healthier option, use whole wheat flour. This adds fiber and a nutty taste. You can also incorporate nuts or chocolate chips. They give your cookies a nice crunch. Adding these ingredients can make your cookies more exciting. Each bite will surprise you with new textures. To keep your blueberry muffin cookies fresh, store them in an airtight container at room temperature. This method keeps them soft and tasty for several days. If you want to extend their shelf life, pop them in the fridge. The cool air helps maintain their texture and flavor for a longer time. You can freeze these cookies for up to three months. This is a great way to save extras for later. To freeze, place the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. When you're ready to enjoy them, thaw the cookies on the counter. They will taste just as good as when you first baked them. For the full recipe, check back in the article! You can use regular milk with lemon juice or vinegar. Just add 1 teaspoon of lemon juice or vinegar to ½ cup of milk. Let it sit for about five minutes. This will give you a quick and easy buttermilk substitute. Look for a light golden edge and a firm center. The cookies should not look wet or doughy. If they are slightly golden and hold their shape, they are ready to come out. Yes, you can prepare the dough ahead of time. Just refrigerate it for up to 24 hours before baking. This helps the flavors meld and makes for a quick baking session later. Serve these cookies with a hot cup of tea or coffee. They also pair well with fresh fruit for a delightful snack. You can even enjoy them as a fun breakfast treat! In this blog post, I covered how to make delicious blueberry muffin cookies. You learned about the ingredients you'll need, from fresh blueberries to buttermilk and spices. The step-by-step instructions made baking easy, while tips and tricks helped ensure perfect cookies every time. Don’t forget to try flavor and texture variations to find your favorite. Store these treats well for later or freeze them for a quick snack. Enjoy baking and eating these tasty cookies!$

Indulge in the delightful fusion of flavors with these Blueberry Muffin Cookies! This easy recipe combines the juicy sweetness of blueberries with the chewy goodness of cookies, perfect for any occasion. Discover how simple ingredients come together to create a treat everyone will love. Click to explore the full recipe and learn how to make these delicious cookies that are sure to impress your friends and family!

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Ingredients

1 cup fresh or frozen blueberries

1 ½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup buttermilk (or regular milk with 1 teaspoon lemon juice added)

½ teaspoon ground cinnamon (optional)

½ cup rolled oats (for added texture)

Colored sugar (for topping, optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper; set it aside for later use.

In a medium mixing bowl, thoroughly combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you're using it). Whisk these dry ingredients together until they are well mixed, then set the bowl aside.

In a large mixing bowl, cream the softened butter and granulated sugar together. Beat them with an electric mixer on medium speed for about 3-4 minutes, or until the mixture turns light and fluffy.

Incorporate the egg, vanilla extract, and almond extract into the creamed butter and sugar. Mix these wet ingredients together until they are fully blended.

Gradually add the flour mixture to the batter, alternating with the buttermilk. Start with one-third of the flour mixture, then add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the rest of the flour. Mix just until combined; be careful not to overmix as this can make the cookies tough.

Delicately fold in the blueberries and rolled oats using a spatula or wooden spoon. Ensure that they are evenly distributed throughout the dough without smashing the blueberries.

Using a cookie scoop or a tablespoon, drop heaping mounds of cookie dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.

If you’d like to add a finishing touch, lightly sprinkle colored sugar over the tops of the dough mounds for a festive look.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges and firm to the touch.

Once baked, allow the cookies to cool on the baking sheet for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

- Presentation Tips: Present these delightful cookies on a rustic wooden board or a vibrant platter. For an extra touch, garnish with a handful of fresh blueberries scattered around the cookies for a pop of color and a charming rustic feel.