Variation

View

Measurements

Blueberry muffin cookies

Name: Blueberry muffin cookies
Yield: About 24 cookies
Cuisine: United States
Ingredients: 315 g All-purpose flour Plain; 7.5 mL Baking powder; 1.25 mL Fine salt; 170 g Unsalted butter Softened; 150 g Caster sugar; 50 g Brown sugar; 1 Large egg; 10 mL Lemon zest Finely grated; 30 mL Lemon juice; 60 mL Milk; 280 g Blueberries Fresh or frozen; keep frozen berries frozen

Makes: About 24 cookies
Heat: 175°C conventional
Baking time: 15–16 min

Cooling and chilling are additional.

United States · Cookies

Blueberry muffin cookies

Soft lemon cookies with whole blueberries.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	315 g	Plain
Dry	Baking powder	7.5 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	170 g	Softened
Cream	Caster sugar	150 g
Cream	Brown sugar	50 g
Wet	Large egg	1
Wet	Lemon zest	10 mL	Finely grated
Wet	Lemon juice	30 mL
Wet	Milk	60 mL
Fold	Blueberries	280 g	Fresh or frozen; keep frozen berries frozen

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 175°C conventional
Baking time: 15–16 min

Cooling and chilling are additional.

Makes: About 24 cookies
Heat: 175°C conventional
Plan for: Allow mixing, baking and complete cooling; chilling times are shown below.

Method

01 · Mix dry
1 min
Use: Dry
Whisk dry ingredients.
Ready when: Even mixture.
01 Mix dryWhisk the flour, baking powder and salt until evenly mixed.
02 · Cream
3 min
Use: Cream
Beat butter and sugars until lighter.
Ready when: Fluffy.
02 CreamBeat the softened butter and sugars until the mixture is lighter and fluffy.
03 · Add wet
2 min
Use: Cream, Wet
Beat in the wet group.
Ready when: Smooth.
03 Add wetBeat the egg, lemon zest, lemon juice and milk into the creamed mixture until smooth.
04 · Combine
1 min
Use: Mix dry, Add wet, Fold
Mix just until no flour remains. Fold in blueberries gently.
Ready when: Even dough.
04 CombineMix only until the flour disappears, then gently fold in the whole blueberries.
05 · Chill
45 min
Use: Combine
Cover and refrigerate.
Ready when: Firm enough to scoop.
05 ChillCover the dough and refrigerate it for 45 minutes, until firm enough to scoop.
06 · Shape
10 min
Use: Chill
Heat oven to 175°C. Scoop 45 g portions onto lined trays, leaving space to spread.
Ready when: Even portions.
06 ShapeScoop 45 g portions onto parchment-lined trays, leaving room for the cookies to spread.
07 · Bake
15–16 min
Use: Shape
Bake one tray at a time.
Ready when: Edges set; centres still soft.
07 BakeBake one tray at a time until the edges are set and the centres remain soft.
08 · Cool
Until cool
Use: Bake
Rest on tray for 5 minutes, then move to a rack.
Ready when: Firm enough to lift.
08 CoolLet the cookies rest on the tray for 5 minutes, then transfer them to a rack to cool.

What to look for

Stage	Look / feel for	Needs attention
Bake	Edges set; centres still soft.	Follow the cue as well as the time.
Cool	Firm enough to lift.	Follow the cue as well as the time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray.	Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool.	Check the first tray early.

Do not crush the berries during mixing. Refrigerate airtight for up to 3 days.

Ingredient choices & substitutions

No brand is specified.

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Do not use self-raising flour.	Similar crumb.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Blueberry muffin cookies

Soft lemon cookies with whole blueberries.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	315 g	Plain
Dry	Baking powder	7.5 mL
Dry	Fine salt	1.25 mL
Cream	Unsalted butter	170 g	Softened
Cream	Caster sugar	150 g
Cream	Brown sugar	50 g
Wet	Large egg	1
Wet	Lemon zest	10 mL	Finely grated
Wet	Lemon juice	30 mL
Wet	Milk	60 mL
Fold	Blueberries	280 g	Fresh or frozen; keep frozen berries frozen

Tools & alternatives

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Mixer with paddle or beaters	Use a sturdy spoon and bowl for softened butter mixtures, or a hand mixer. Cream until lighter; do not replace beating with a quick stir.
Baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Parchment	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: About 24 cookies
Heat: 175°C conventional
Allow: Allow mixing, baking and complete cooling; chilling times are shown below.

How do I make it?

Mix dry
1 min
Whisk dry ingredients.
Whisk the flour, baking powder and salt until evenly mixed.
Ready when: Even mixture.
Cream
3 min
Beat butter and sugars until lighter.
Beat the softened butter and sugars until the mixture is lighter and fluffy.
Ready when: Fluffy.
Add wet
2 min
Beat in the wet group.
Beat the egg, lemon zest, lemon juice and milk into the creamed mixture until smooth.
Ready when: Smooth.
Combine
1 min
Mix just until no flour remains. Fold in blueberries gently.
Mix only until the flour disappears, then gently fold in the whole blueberries.
Ready when: Even dough.
Chill
45 min
Cover and refrigerate.
Cover the dough and refrigerate it for 45 minutes, until firm enough to scoop.
Ready when: Firm enough to scoop.
Shape
10 min
Heat oven to 175°C. Scoop 45 g portions onto lined trays, leaving space to spread.
Scoop 45 g portions onto parchment-lined trays, leaving room for the cookies to spread.
Ready when: Even portions.
Bake
15–16 min
Bake one tray at a time.
Bake one tray at a time until the edges are set and the centres remain soft.
Ready when: Edges set; centres still soft.
Cool
Until cool
Rest on tray for 5 minutes, then move to a rack.
Let the cookies rest on the tray for 5 minutes, then transfer them to a rack to cool.
Ready when: Firm enough to lift.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Excessive spreading	Warm dough or tray.	Chill the remaining dough and use a cool tray. Use the stated ingredient weights.
Dry or hard cookies	Overbaking.	Store airtight once cool. Check the first tray early.

Useful recipe notes

Do not crush the berries during mixing. Refrigerate airtight for up to 3 days.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Blueberry muffin cookies at a glance

Makes: About 24 cookies
Heat: 175°C conventional
Baking time: 15–16 min

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
All-purpose flour	315 g	100%
Unsalted butter	170 g	54%
Caster sugar	150 g	47.6%
Brown sugar	50 g	15.9%
Blueberries	280 g	88.9%

Method

01 · Mix dry

02 · Cream

03 · Add wet

04 · Combine

05 · Chill

06 · Shape

07 · Bake

08 · Cool

What to look for

Troubleshooting

How do I make it?

Mix dry

Cream

Add wet

Combine

Chill

Shape

Bake

Cool

What can go wrong, and how can I fix it?

Blueberry muffin cookies at a glance