Oh my goodness, let me tell you about the joy of baking these *Blueberry Muffin Cookies*! Seriously, they’re like a warm hug straight from the oven. Imagine biting into a cookie that’s soft and chewy, yet packed with all the delightful flavors of a blueberry muffin. It’s the perfect blend of two of my favorite treats! The blueberries burst with sweetness, mingling with the comforting taste of buttery dough. Plus, they’re super easy to whip up, making them a fantastic choice for any occasion—whether you’re treating yourself or sharing with friends. Trust me, once you try these cookies, you’ll never look at muffins the same way again!
Ingredients for Blueberry Muffin Cookies
Let’s gather our ingredients for these delightful *Blueberry Muffin Cookies*! First up, you’ll need 1 cup all-purpose flour, which forms the base of our cookies, giving them structure. Then, grab 1/2 cup rolled oats for that hearty chewiness and a hint of nuttiness. Next, we’ll sweeten things up with 1/2 cup sugar; you can adjust this a bit if you like your cookies sweeter or less so. Don’t forget 1/2 cup unsalted butter, softened, which is key to achieving that rich, buttery flavor and soft texture. You’ll also need 1 large egg to bind everything together, and 1 teaspoon vanilla extract for that warm, comforting aroma. For a little lift, we’re adding 1 teaspoon baking powder and 1/2 teaspoon baking soda, along with 1/4 teaspoon salt to balance the sweetness. Lastly, the star of the show—1 cup fresh blueberries—adds bursts of juicy flavor in every bite!
How to Prepare Blueberry Muffin Cookies
Alright, let’s dive into the magic of making these *Blueberry Muffin Cookies*! First things first, we need to set the stage for perfect baking.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cookies bake evenly and get that lovely golden color. Trust me, you don’t want to skip this!
Step 2: Creaming Butter and Sugar
In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This step is super important because it incorporates air into the mixture, making your cookies tender and delightful. You’ll notice the texture change—just keep mixing until it’s nice and creamy!
Step 3: Mixing Wet Ingredients
Next, add in the egg and vanilla extract, mixing them thoroughly with the butter and sugar. Make sure everything is well combined; you want that delicious vanilla flavor to infuse the mixture seamlessly. It should smell heavenly at this point!
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Here’s a little tip: don’t overmix! Just stir until everything is combined; a few lumps are totally okay. We want our cookies to stay tender!
Step 5: Folding in Blueberries
Now comes the fun part—gentle folding in of the blueberries! Use a spatula and carefully mix them into the dough without breaking them. You want those juicy bursts of flavor intact in every cookie!
Step 6: Baking the Cookies
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Bake them in the preheated oven for about 12-15 minutes until they’re golden brown around the edges. To check for doneness, lightly touch a cookie; it should spring back slightly. Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Patience is key here—let them cool a bit before diving in!
FAQ About Blueberry Muffin Cookies
Got questions about these delicious *Blueberry Muffin Cookies*? I’ve got you covered!
Can I use frozen blueberries? Absolutely! Frozen blueberries work just as well. Just toss them in straight from the freezer, but be careful not to overmix to prevent color bleeding.
How do I store leftovers? Keep your cookies in an airtight container at room temperature for up to 3 days. If they last longer (which they probably won’t!), you can refrigerate them for about a week.
Can I make these cookies gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free blend, and they’ll still taste amazing!
What’s the best way to enjoy them? I love having them warm with a cup of coffee or tea. They’re also fantastic with a scoop of ice cream for a delightful dessert!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days!
- Deliciously combines the best of muffins and cookies in one bite.
- Soft, chewy texture with juicy blueberries bursting with flavor.
- Versatile enough for breakfast, snacks, or dessert.
- Great for sharing with friends or enjoying all by yourself!
Tips for Success with Blueberry Muffin Cookies
Want to nail these *Blueberry Muffin Cookies* every time? Here are some of my top tips! First, if you like your cookies on the sweeter side, don’t hesitate to bump up the sugar a bit. It’s all about personal preference! If you’re using frozen blueberries, make sure to toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom. Also, be mindful of your baking time; every oven is a little different. Keep an eye on them and take them out when the edges are golden for that perfect chewy texture. And remember, patience is key—let them cool before indulging for the best flavor experience!
Nutritional Information for Blueberry Muffin Cookies
These *Blueberry Muffin Cookies* are not just delicious; they’re also a treat you can feel good about enjoying! Each cookie has approximately 150 calories, 7g of fat, 2g of protein, and 20g of carbohydrates. Plus, they contain about 8g of sugar. Keep in mind that these numbers are estimates and can vary based on ingredient brands and portion sizes. Enjoy them guilt-free as a sweet snack or dessert!
Storage & Reheating Instructions
Storing your *Blueberry Muffin Cookies* properly is key to keeping them fresh and delicious! Once they’ve cooled down, place them in an airtight container to maintain their chewy texture. They’ll stay good at room temperature for about 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying again!
Now, if you want to warm them up, simply pop them in the microwave for about 10-15 seconds. This will make them soft and gooey again, just like fresh out of the oven. Alternatively, you can reheat them in a 350°F (175°C) oven for 5 minutes to regain that delightful crispness. Enjoy every bite!
Print
Blueberry Muffin Cookies: 5 Simple Steps to Bliss
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious blueberry muffin cookies that combine the flavors of muffins and cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter and sugar together.
- Add egg and vanilla, mix well.
- In another bowl, combine flour, oats, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients.
- Fold in blueberries gently.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until golden.
- Let cool before serving.
Notes
- Store in an airtight container.
- Can use frozen blueberries.
- Adjust sugar based on sweetness preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Blueberry Muffin Cookies, cookies, muffins, dessert, baking