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.”
Hiii- Long time reader, first time commenter. :) This is one of the BEST cookie recipes I have ever had. I made them for my boyfriend and they were such a hit that I made them again the next morning and brought them to his parent’s for a cookout. I will be making them again for a party that my parents are throwing. Thanks for posting it. You are a genius!
Glad you liked them Suzanne!!
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i made your triple threat chocolate fudge peanut butter cookies and these. both were FABULOUS. both are coming home with me for fathers day – if they can last until tomorrow! the smell of the blueberry cookies is just amazing. and super simple!
1. Thank you for not putting lemon in these, it seems like every blueberry recipe I’ve seen lately insists that blueberries alone aren’t good enough and I (wholeheartedly) disagree.
2. Thank you for making Monday better, I can’t wait to make these along with your Caprese pasta when I get home!
These are DEADLY!! Not even mad that I skipped the gym tonight because these are obviously so healthy, having blueberries and all. Thanks for sharing :)
Do you suppose this same recipe would work with raspberries? I’m wondering if raspberries are too fragile and wouldn’t survive in tact in a cookie quite the same way blueberries do.
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Just pulled these bad boys out of the oven – unreal!! They are the perfect fluffy, muffiny, cinnamonny cookie. Can’t wait to have one with my morning coffee. I was close to adding lemon zest or white chocolate chips. So glad I didn’t. They are perfect as is. Thanks for the recipe!! Will definitely be making these again.
How did you get them fluffy? I made some last week and they were amazing but not as fluffy ass i thought they would turn out. please respond.
Did you make any changes to the recipe? Did you accidentally use baking soda instead of baking powder? The only other things I can think of is that your baking powder may be expired/old, or your butter was too melted. The butter should only be at room temperature.
I just baked these. I doubled the recipe so there would be some for the others in my household! I added some chopped pecans, since that was the only way to get my Mom to eat one…and it definitely made them kick even more! I think topping them with sugar is a necessity with this recipe. So good. Thank you.
So glad you like them!
I wonder if you added more milk than the rest of us. My cookies, too, turned out very dry (like scones) and did not spread. The first batch came out at 14 minutes, cooked and dry on the outside, still un-done in the middle and in the same round shape I put them in. Second batch I rolled and then pushed down myself into a cookie shape; when I took them out at 10 minutes the outsides were cooked but still very dry and the middles, again, were not baked. Not sure what to do with the rest of the dough b/c I can’t go back and add milk without destroying the blueberries…. The dough smells far far far to good to get rid of, though…..
Mine, too, came out in the same shape them went in as! too hot to try yet, but they smell delicious
Try cooking them at a lower temperature. It will take a little longer but it should cook more evenly.
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These cookies are great! I added a box of dry instant white chocolate pudding mix in place of some of the flour, and they are so moist and delicious. I was supposed to bring them on a picnic tomorrow…I don’t know if I can talk myself in to sharing!
How much of the flour do you think you left out for pudding mix? that sounds amazing!
I measured out the pudding mix ( a box is about one cup) then left out that much flour. I like to do this for a lot of different cookie recipes, mix and match different flavors to different cookies.
I’m always searching for cookies for to put in my care packages to send overseas to my husband. Do you think if I vacuum sealed/packaged these they would get there ok? If not, do you have any suggestions for any of yours that would? Thank you!!!!
I don’t see why not, I think they should be okay!
I just pulled these out of the oven! Delicious! I think Alex was right, though, a little sugar on top would have made them perfect…and that’s just because I got bitter blueberries! They definitely won’t be going to waste!
Just made these and yep, these would make great breakfast cookies, but I don’t think they’re going to make it that long!
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Wow I’ve never had cookies with blueberries. My husband loooooves blueberries which means I’m going to be making these asap :)
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Made these for my roommate’s birthday last night! We both LOVED them! So easy and delicious!!
Just made these and my hubby and I love them! I think they totally can pass as breakfast.
These were so perfectly soft with the right amount of cinnamon and burst of blueberries. Loved them!!
I’ve made these cookies twice this week. A cookie with my favorite fruit. Absolutely delicious.
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Oh…My…God…. How will I ever live without these?? x
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WOW…My twin granddaughters and I picked fresh blueberries from my yard and decided to try blueberry cookies…I am so glad I found this recipe, it is awesome, moist, yummy cookies. I’m making another batch now. Can you freeze these cookies? Now I don’t mind picking blueberries because I have a great recipe.
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Tried these and blogged about my results. Really nice, thanks! :)
I made these today, they are soo good! Thinking about blogging later but as my site is out because of migration issues, it won’t be until what, next week?
My sister made these cookies for our Labor Day party, and they were so delicious. Everyone loved them and wanted the recipe. So, I sent it to all who asked for it. They are wonderful cookies, I will be making these a lot.
Made these and added chocolate chips and pecans. So good!
I also blogged about them. Thanks for sharing!
Currently making these for the second time this week (double batch this time!). My boyfriend and my roommates (and me) gobbled these up in about a day the first time! YUM!
(Forgot to put milk in until the end this time. oooops.)
These cookies changed my life! Am I exaggerating? Only a little. They’re so freaking fantastic!!!! Thank you so much for sharing them :)
Just made them! UHMAYZING. i ate three right after i got a wiff of them.
Can we use frozen blueberries, my freezer is full of blueberries that I picked last summer, do you think the cookies would come out alright, I thought I would ask before trying as not to waste a batch. thanks
If you use frozen, I would make sure they are completely thawed and patted dry with a paper towel – otherwise I think they will give off too much water!
Hah, saw this right after I posted mine. :D
No they dont. With frozen blueberries they came out perfect. Everyone Loved them. I also used a small cookie scoop made 36 of them and 12 min was perfect as well.GREAT…. recipe.
i just made these for my husband & i pretty much had to fight him to get any. i got about 24 with my batch (he just ate half of them!) & they were perfectly fluffy & muffin like. i did end up putting in 2tbsp. of milk instead of one but i wouldn’t make any changes or add anything else to these, they’re perfect as-is. my husband wants these to become a household staple now, lol (: thank you for sharing!
Do you think frozen blueberries would work very well?
I just made these and they are fluffy and delicious. I think I am gonna drizzle
a little icing over them! YUM!!
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These cookies are the easiest to make!!!! My friend and I are having a bake sale and this was a quick and easy thing to do. DO NOT beat the blueberry’s because if you don’t then the blueberry’s are big and juicy!!! They look delicious can’t wait to eat one!!!!!!
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