Description
A delicious hybrid dessert that captures the soft, fluffy essence of a blueberry muffin in a convenient, chewy cookie form.
Ingredients
Scale
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tbsp Cornstarch
- 1 cup Fresh Blueberries
- 1/4 tsp Salt
Instructions
- Preheat oven to 350°F and line baking sheets.
- Cream butter and both sugars until fluffy.
- Mix in the egg and vanilla extract.
- Whisk dry ingredients and gradually add to wet mixture.
- Gently fold in blueberries by hand.
- Scoop dough onto sheets and bake for 10-12 minutes.
- Cool on the pan for 5 minutes before moving to a wire rack.
Notes
Rich in antioxidants from blueberries, perfect for brunch or snacks, and features a unique soft-yet-chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 145 kcal