Blueberry Muffin Cookies

Blueberry Muffin Cookies are a delightful treat that combines the flavors of a classic blueberry muffin with the texture and convenience of a cookie. These soft and moist cookies are bursting with juicy blueberries and have a delightful hint of vanilla.

Blueberry Muffin Cookies

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh blueberries

Steps:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Gently fold in the fresh blueberries, being careful not to crush them.
7. Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may still appear slightly soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.