Description
Delightful cookies merging blueberry muffin goodness with a soft, chewy texture, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, whisking until mixed.
- Whisk together the melted butter, egg, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the blueberries.
- Scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg