Blueberry muffin cookies are a delicious and easy-to-make treat that combines the flavours of a classic blueberry muffin with the convenience of a cookie.
Ingredients
- 230g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150g fresh blueberries
- 230g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150g fresh blueberries
Preheat the oven to 180°C/350°F/gas 4. Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix until just combined.
Gently fold in the blueberries.
Using a cookie scoop or spoon, drop dough onto the prepared baking sheet.
Bake for 12-15 minutes or until lightly golden brown around the edges.
Allow cookies to cool before eating as the blueberries will be like little balls of molten lava.