Fresh fruit in baked goods gives it such an incredible burst of freshness and flavor, and these super simple Blueberry Cookies are loaded with blueberries in every bite! The dough comes together super quickly in one bowl and makes super soft cookies with blueberry muffin vibes!
These soft cookies are great for bake sales, potlucks, Easter baskets, Christmas cookie boxes, and they're the perfect color scheme for Hanukkah! They're also delicious for breakfast! If you love berry desserts, you'll also love these White Chocolate Cranberry Cookies and this Raspberry Rosè Cake.
Why this Recipe Works
Using fresh blueberries as a liquid for the dough, and whole blueberries as the mix-in for the cookies, you're sure to get fresh and flavorful goodness in every bite! Like a blueberry muffin, these easy homemade Blueberry Cookies are soft, sweet, and studded with color and flavor!
Ingredients and Notes
Baking Powder - The baking powder helps these cookies puff up, giving your Blueberry Cookies a deliciously soft texture.
Blueberries - This quick homemade recipe uses fresh blueberries in both the dough batter itself, and as a mix-in.
Blueberries - Though this one-bowl recipe calls for fresh blueberries, frozen can be used instead, but one cup of the frozen blueberries will need to come to room temperature so they can be mashed. This Blueberry Cookies recipe has not been tested with dried blueberries or a blueberry jam in place of the fresh blueberries.
Toppings - For an extra layer of flavor, this fresh and flavorful cookie can be topped with a lemon glaze or a simple vanilla glaze, but they are the best without any topping as well!
Mix-ins - If you want to add a little extra sweetness, you can reduce the amount of blueberries mixed in, and add in some white chocolate chips, or even milk or dark chocolate chips.
How to Make this Recipe
Step 1: Mash one cup of blueberries and set aside.
Step 2: Beat together butter and sugar.
Step 3: Mix in egg and mashed blueberries.
Step 4: Add flour, baking powder, and salt, and mix until almost incorporated.
Step 5: Add remaining blueberries mix just until disbursed throughout the batter.
Step 6: Scoop into dough balls and bake on a parchment lined baking sheet at 375°F for 12-15 minutes.
Always follow what the recipe you're using suggests, but generally fresh fruit works better. Frozen fruit can retain some extra moisture making some baked goods come out soggy, but some recipes may account for that extra moisture.
Blueberries that have a bit of a reddish color on them are not quite yet ripe. Ripe blueberries will be fully blue. Ripe blueberries will be sweet and juicy with just a bit of tartness. Under-ripened blueberries may be a bit more tart, but because we're baking them into cookies, a little extra tartness will balance well with the sweetness so it's perfectly fine to use them in these Blueberry Cookies.
Using melted butter for these Blueberry Cookies will cause them to spread quite a bit more. As it's written, this recipe makes a thick, soft cookie. Melted butter will give you a flatter cookie with a bit of chew. It will still taste great, but because the melted butter will contribute to the cookie spreading, you will likely end up with a fairly flat cookie.
Tips & Tricks
Tip #1: Use the back of a fork to mash the blueberries. Be careful of splatter as blueberry juice can stain! Consider covering the bowl with a paper towel while you mash, or wear an apron.
Tip #2: Once you add the whole blueberries to the dough, mix the batter as little as possible as you don't want the blueberries to get smashed, but you want to ensure they're spread throughout the batter. The dough will be very stiff so it's expected that some of them will pop as you mix them in.
Tip #3: The dough will have a purple tint to it, but it fades once the cookies bake. If you want to give Blueberry Cookies an extra vibrant color, add a few drops of food coloring to the batter.
Tip #4: To get perfectly round cookies, as soon as the Blueberry Cookies come out of the oven, use a round cookie cutter or the opening of a cup or container just slightly larger than the circumference of the cookie and run it quickly in circles around the outside edges of the cookie.
Blueberry Cookies can be stored in an airtight container at room temperature for 1-2 weeks.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
- stand or hand mixer
- Baking sheet
- 2 sticks butter
- 2 cups sugar
- 1 egg
- 3 cups blueberries divided
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Measure out one cup of the blueberries, mash with a fork, and set aside.
- Beat butter and sugar until light and fluffy.
- Add egg and mashed blueberries and mix until combined.
- Add flour, baking powder, and salt and mix until almost incorporated.
- Add remaining two cups of blueberries, and mix just enough to evenly disburse.
- Scoop 1-2 tablespoon balls of dough and place on lined baking sheet.
- Bake for 12-15 minutes, until the bottom edges are golden brown.
- Cool on the baking sheet completely. Enjoy!