Brown Sugar Blueberry Cookies.
Certain things happen when you bake cookies that taste like muffins. Blueberry cookies, to be exact.
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.
Face, meet cookies. Cookies… I apologize.
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. It’s semi-weird. Right? I remind him of it often.
Who wants a cookie?
Brown Sugar Blueberry 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
optional maple glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon half and half
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 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.
optional maple glaze
- Whisk together the ingredients until smooth. If the mixture is too thin, whisk in more sugar 1/4 cup at a time. If it’s too thick, whisk in more syrup or half and half, 1 teaspoon at a time. Drizzle on cookies!
Did you make this recipe?
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I appreciate you so much!
Cookies > muffins. Or maybe… cookies = muffins. Cookies/muffins?? I really don’t know. I told you I’m terrible at math.
[photos by sarah fennel]
293 Comments on “Brown Sugar Blueberry Cookies.”
These look amazing! And I just bought a whole tub of blueberries, too. :-)
What a fantastic idea. I don’t often put fresh fruit in cookies, but will be experimenting with that shortly. :)
Yum! Those look amazing. I love cookies and muffins. I can never choose so I just make both. I keep going back to look at the picture of that dough. Omg, it looks good :D
Wow these look shamtastic!! What a great idea
haha YES cookies> muffins. nothing like a buttery, melt in your mouth cookie. I remmeber seeing blueberry white chocolate chips at a store once, which reminds me of these cookies you baked. sounds delish!!
I LOVE blueberries in cookies!
This is a keeper…..
These look so good! I’ve never put fresh fruit in cookies, but I bet it’s fabulous! And I believe you are correct, cookies > muffins ANYDAY! Especially if they *taste* like muffins :) Okay, I just contradicted myself, but you know what I mean!
YUM. I love love love blueberries and usually cant part with eating them raw to even bake with them…but these cookies look really good. i kinda have cookie envy.
I’ve dedicated my summer before college to baking. These were the first on my list and I just finished them…they are fantastic and so easy to make. Thank you!
Just tried these tonight – mine came out more like scones, haha (probably my fault), but they were good! I put some of my orange glaze on them and it made them even better!
Hahaha scones?? Did you make any changes to the recipe??
Well… I only had enough blueberries for half the recipe, so I tried making a half batch, but halving an egg is a little weird… Plus it took my oven almost twenty minutes to cook them all through, which I suspect was the biggest problem, along with these new baking sheets I got which I don’t think work very well. So it’s definitely not your recipe, but my own issues :-) Regardless of the problems they were still tasty!
Oh! Hehe. Well, someone else just commented that she followed the recipe and they came out like scones too? No clue, especially since I made more today and they came out great! But for future reference, I have read that when you are halving a recipe that calls for one egg, just use the whole egg. That’s what I’ve done and it’s always worked. ;)
Good to know!! Thanks for the tip.
I don’t think I’ve ever seen a blueberry cookie before. Blueberry muffins, sure. But blueberry cookie?! You are my favorite person EVER! I am so excited to try this. Maybe with some lemon mixed in also!
As soon as I saw this recipe, I was so happy that I had blueberries in the fridge. These cookies are amazingly delicious. I love the combination of cinnamon and blueberries. Something new for me. My husband agrees, that these cookies are divine. He ate four right out of the oven.
So glad you guys liked them!
I was wondering if you ever tried this recipe with dried blueberries. If not, do you think dried blueberries can be used in this recipe.
Hello! I have not tried this recipe specifically (although I look forward to trying it tomorrow) but I have used cranberries, both dried and fresh, in my tried and true cookie recipe. I prefer the fresh cranberries to the dried cranberries. The taste is more tart and the cookie is dense and more moist with fresh fruit. The dried fruit cookies didn’t taste bad at all but were drier and more bland, paling in comparison to the fresh fruit batch. I would imagine similar results with blueberries. Happy baking!
Thanks for sharing Caitlin!
YUM! Those look delicious. I’ve been experimenting with fruit in cookies lately, but haven’t tried fresh blueberries. Sounds so good. I make a Blueberry White Chocolate Cookie that is to-die-for, so so my kids tell me.
My thoughts are prayers are out for Winnie. I AM a dog lover and it’s hard when they get sick. I hope she pulls through.
Goodness I want to make these cookies right now! Just wondering, how far apart do I place them on the baking sheet?
About 2 inches!
Many prayers for Winnie!!! I am also a huge dog lover and know how hard it is when they are sick. I had a golden with seizures and they eventually went away – I pray the same happens with her!
I tried these last night and they turned out like mini-scones instead – dense, didn’t spread out like your lovely cookies. I followed the recipe to a T – not sure what happened. But, they were tasty nonetheless! :)
Hmmm someone else commented that they came out like scones too! I honestly have no clue why!
Perfect! I know what I’m making today.
Seems so obvious now that you’ve done it, but why had I never considered adding bluebs to cookies before? These look delcious
Would chocolate chips work instead of the blueberries? These look awesome either way!
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You know what’s funny? You know how much you hate broccoli? That’s how I feel about blueberries (I shudder thinking about them). And you know how you love blueberries? That’s how I feel about broccoli (words cannot adequately express my broccoli love). Broccoli would never die in my house, and my daughter has to quell her blueberry fix with a fruit and yogurt parfait from McDonald’s because I just can’t bring myself to buy blueberries at the store. Aren’t individual tastes funny?
I absolutely love blueberry season! What a fabulous idea combining muffins, cookies and blueberries! Can’t wait to give this recipe a try…and to experiment with my favorite…blackberries!
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GREAT recipe. Clever, fresh, unique. The kids out there will eat their fruit with this one. :)
These cookies look so wonderfully soft and fluffy! And this is coming from a person who like her cookies crisp and chewy! Your pictures are fantastic!
I just made these, and followed it exactly but they didn’t spread out like yours did! I can’t figure out what went wrong. They still taste great though :)
I haven’t tried the recipe but after reading it and the comments on them “not spreading” it’s probably the amount of milk right? Since you add a Tbs. or more it would change the end result right? Scones have more liquid than cookies? I don’t know just a thought. They look good though… if I make them I’ll let you know how they come out.
These look great. I have blueberries to use up so this recipe is perfect.
Muffin-made cookies = genius idea ever
Thanks for the recipe!!
Made these yesterday and there mayyyyy be only 1 left now. These are sooo delicious, and i love that i can justify eating them before 9 am since they have blueberries and are almooooost a muffin! :)
Yes, cookie meet breakfast is my kinda food. I’m all about multi-purpose foods
My kids really didn’t care for these…..UNTIL I drizzled some chocolate frosting on top of them and added powdered sugar. I’d have sent a photo, but the were gone before I could set up my camera! Delicious! I put Nutella on a few (for me) and they were to die for yum as well!
Light or dark brown sugar?
I loooooove these! They look so fat and puffy and delicious!
My cookies didn’t spread either, but I added oats and cinnamon chips as a twist. They came out moist and taste delicious still!
I am going to make these cookies! They look so good and blueberries are my favorites.
so goooood!!!!!!! I am simply in love with your blog, writing and cooking! I am amazed by how you handle it all so well. Do you work on the side? Cos I do, and really it’s hard to keep it up sometimes….
In Italy they would say: Brava! So here you go ‘Brava Jessica!’
Baci – Steph
So…two batches of cookies in as many nights; I fear this new found relationship I have with your site is going to be a bad, bad thing. Love the site. LOooooooOOOOOOVE the cookies. The husband side is not a fan of cookies. Until last night. He tried one, stopped chewing, looked at me and said, ‘These are the best cookies ever’. By morning one was left. Bad husband! (Ok, I may have had a hand in the disappearance too.) Anyway, point being last night the cookies stayed in ball form as they cooked. Where did I go wrong? One way to find out. Tonight’s were perfect! Used a scoop and hand rolled them. Yum. Must. go. to. bed. I hear them calling my name…Thank you, Jessica – for the site, for sharing and for the cookies!
I made these this weekend with fresh peaches. Doubled the recipe, used 1.5 C chopped peaches, eliminated the milk (since the peaches had juice). I made them as a bar cookie.
Came out very well. Very cakey in texture, but I kind of expected that with the muffin references. And most of the recipes I use with fresh fruit turn out like that. And surprisingly, they cut beautifully! Extremely tasty…they were a big hit when I brought them to work this morning. Well done!
I made these this weekend, doubled the recipe, and there are 2 left this morning. Fab-U-lous!! Although my 7 yr old daughter said, “Mom, these are good…but next time instead of blueberries could you add reese’s peanut butter cups?” Oh boy. Thanks for the recipe – very good!
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I made these last night and they were delicious. Like others have said though, mine came out like scones — they didn’t spread out like cookies. I followed the recipe exactly. Oh well, they were still tasty!
I made these cookies yesterday and they were WONDERFUL!!!!
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I just made these… second batch cooling… they are GREAT! thank you! As others have mentioned, I’m wondering what else I can put in them besides blueberries! Thank you!
Made these cookies on Sunday. So so good, and the blueberries are so excited they explode when you bite into them! Thanks for the great recipe!!
Mmm…blueberry breakfast cookies ftw!
Hey, I recognize that cookie!