Certain things happen when you bake cookies that taste like muffins.

Brown Sugar Blueberry Cookies I howsweeteats.com

Cookies become breakfast food.

Midnight snacks too.

You pass them off as two servings of fruit. Or three.

You sleep-eat cookies.

You closet-eat cookies.

They somehow disappear.

You weep.

Brown Sugar Blueberry Cookies I howsweeteats.com

Face, meet cookies. Cookies… I apologize.

Brown Sugar Blueberry Cookies I howsweeteats.com

Few things in this house bring excitement like a soft, fluffy cookie filled with bursting, plump blueberries. Me? Shoes and sea-salted chocolate. Him? Steak and Taylor Swift. In the non-creepy, he’s-old-enough-to-be-her-dad kind of way.

Yeah. I know.

Who wants a cookie?

Brown Sugar Blueberry Cookies I howsweeteats.com

Brown Sugar Blueberry Cookies

makes 12-15+ cookies

1 stick butter, at room temperature

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 tablespoon milk

3/4 cup fresh blueberries

Preheat oven to 375.

Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.

Brown Sugar Blueberry Cookies I howsweeteats.com

Cookies > muffins. Or maybe… cookies = muffins. Cookies/muffins??  I really don’t know. I told you I’m terrible at math.

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284 Responses to “Brown Sugar Blueberry Cookies.”

  1. #
    MealDiva — July 15, 2014 @ 10:10 am

    I just made these for my kids and they ROCKED! I’m so in love with this recipe that I’m sharing your link in my weekly CSA newsletter! Thank you, thank you!


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