Blueberry Muffin Cookies
These sugar cookies are stuffed with fresh blueberries and rolled in sugar.
Servings: 12 cookies
Calories: 375kcal
Cost: $30
Equipment
- 1 large mixing bowl
- 2 Large baking sheets
- parchment paper
- 1 small saucepan
- rubber spatula
Ingredients
- 1 cup unsalted butter (2 sticks)
- ½ cup fresh blueberries
- 3¼ cup all purpose flour
- 1⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ⅓ cup granulated sugar for rolling
Instructions
- Brown the butter. In your saucepan heat the butter over medium high heat for 3-4 minutes. Stir occasionally as it bubbles and becomes aromatic. Remove from the heat when it turns a deep amber. Pour the butter into a heat-safe bowl and store it in the fridge to cool for 10 minutes.
- Preheat the oven to 350°F and position two racks equidistant from the center of the oven. Cover your baking sheets with parchment paper. Place the blueberries in a bowl and toss them with a pinch of flour (around a tablespoon) until they are all coated. Set aside.
- Make the batter. Add the butter to a large bowl and stir in the brown sugar and granulated sugar. Add the eggs, vanilla extract and whisk together until the batter is shiny and smooth.
- Add the flour, baking soda, cinnamon, baking powder and salt and stir until a dough forms. It will become pretty thick but malleable.
- Form your cookies. Add the remaining ⅓ cup of granulated sugar to a small bowl. Using a ¼ cup measure, measure out a scoop of cookie dough and form it into a flat disc with your hands. Add about 4-5 blueberries to the center of the cookie. With your fingers, seal the blueberries inside the dough and roll the cookie into a firm ball. Roll the cookie in the granulated sugar and place it on a baking sheet. Repeat and place six cookies (spread out) on each baking sheet.
- Bake the cookies. Place both sheets into the oven and bake them for 7 minutes. Then remove the cookie sheets, swap their positions in the oven (and rotate each pan), and bake them for 7 more minutes. Remove from the oven and let cool. Enjoy!